Raspberry Éclairs
Hey food lovers,
I'm back at last! ;o) This spring was full of upheaval between covid and everything else... The recipes were unfortunately put on pause for a while. But I'm back more motivated than ever!
It's been a few weeks since I wanted to share this recipe with you! And now is the perfect time since we're right in the middle of raspberry season!
So here are my raspberry éclairs.
Made with choux pastry, diplomat cream and fresh raspberries.
Here is the recipe to make approximately 20 éclairs:
Diplomat cream
- 1 gelatine sheet
- 300gr milk
- 60gr raspberries + 350gr for decoration
- 60gr egg yolks
- 70gr sugar
- 15gr flour
- 15gr cornstarch
- 1 tsp vanilla flavouring
- 200gr mascarpone
Choux pastry
100gr milk
100gr water
90gr butter
8gr sugar
1 pinch of salt
128gr flour
200gr eggs (approx. 4 eggs)
Diplomat cream
You need to start with the diplomat cream because once finished, it will need to rest for a minimum of 2h in the fridge to reach the right consistency. But you can prepare it the night before without any problem to save time. ;o)
So start by softening 1 gelatine sheet in very cold water.
Then in a saucepan, pour 300gr of milk and 60gr of raspberries.
Bring the milk and raspberries to a boil so that they release all their flavour.
Once the milk has boiled, the raspberries will have melted into the milk — perfect. Remove from heat and set aside.
Personally I don't strain the raspberries through a fine sieve but you can do so if you wish. ;o) Either way, we will be adding fresh raspberries to our éclairs so there will be seeds regardless.
In a bowl, pour 60gr of egg yolks, 70gr of sugar, 15gr of flour and 15gr of cornstarch.
Speaking of cornstarch, I have good news! We sell it and it comes in a jar! So super easy to open and close... Unlike the cornstarch you find in regular stores. ;o)
Anyway! Whisk these ingredients together until you get a lovely pale and fluffy mixture.
Pour the raspberry milk in 3 additions over our fluffy mixture. Whisk well between each addition to make sure everything combines well.
Then, once everything is mixed, pour it all back into your saucepan.
Heat the mixture over medium heat whisking continuously.
You will notice that at first there is a lot of foam on the surface, but as the pastry cream thickens, the foam disappears.
At the first PLOP, remove the saucepan from the heat but continue whisking for 1 minute so that nothing burns at the bottom of the pan.
Squeeze out your gelatine sheet and add it to your pastry cream.
Then add 1 tsp of vanilla flavouring and mix everything well to obtain a smooth cream.
Pour your pastry cream into a fairly shallow bowl so that your cream cools down quickly.
Place cling film directly on the surface to prevent a skin from forming and put your cream in the freezer for 30 minutes.
After that, take your cream out of the freezer and place it in the fridge for an additional 30 minutes.
Take your cream out of the fridge. It should be between 20 and 25°C. If it is warmer, leave it in the fridge a little longer.
Place your pastry cream in a bowl and whisk it to give it a softer texture.
Then add 200gr of mascarpone and whisk again until you get a nice smooth consistency.
Once the texture is creamy and smooth, place your diplomat cream (because now it is a diplomat cream and no longer a pastry cream since we have added mascarpone) in the fridge for a minimum of 2h or overnight.
I used a 40 cm piping bag and a 10 mm star nozzle.
If you use it too quickly, it won't be set enough... So you need to be patient. ;o)
Choux pastry
Let's get started with our choux pastry!
Preheat your oven to 220°C, fan-assisted.
In a small saucepan, pour 100gr of milk, 100gr of water, 90gr of butter, 8gr of sugar and 1 pinch of salt.
Bring everything to a boil, then remove from heat.
Add 128gr of flour all at once (off the heat!) and mix using a wooden or plastic spoon.
You will form a kind of fairly sticky dough ball.
The dough is very sticky and you can see that it sticks to the spatula.
Place your saucepan over medium heat for 2 minutes and never stop mixing the dough vigorously.
After 2 minutes, your dough ball will no longer stick to the spatula (you can see in the 3rd photo that it is clean) and it will be well dried out.
A small deposit forms at the bottom of the saucepan. That's normal. :o)
Place your choux pastry in a large bowl and mix the dough using the flat beater (K beater) until no more steam escapes (approximately 2-3 min).
It is important to cool it down before adding the eggs.
Then pour 200gr of eggs (approximately 4-5 eggs) into a small bowl and beat the eggs with a fork.
Add 1/4 of the eggs to your choux pastry and mix using the flat beater.
You will notice that at first your dough becomes grainy but after 1-2 minutes it becomes smooth again. :o)
Add a little more of the egg and repeat the process until the dough becomes smooth, homogeneous and shiny again.
You will need to add the eggs in 4 additions approximately.
There we go, our choux pastry is smooth and shiny.
Fit a 10 mm star nozzle and pour the choux pastry into a large piping bag.
Use a dough scraper to make sure all the choux pastry is pushed down to the tip of the bag.
Today I tested the new Silikomart mould "AirPlus Eclair".
What's great is that it is a perforated mat but in 3D. So your éclair will rise evenly and be guided by the shape of the mould.
Of course, I placed it on my perforated baking tray. For me, a perforated tray and a perforated mat are absolutely essential in pastry making. Really! They make all the difference!
Pipe your éclairs onto your mat.
This gave me 22 éclairs so I made 2 trays, one on the new AirPlus mat and the other on a patterned perforated mat to make piping easier.
If you don't make éclairs very often, then I recommend going for the patterned perforated mat which works very well. The AirPlus is a nice extra but in my opinion it is not essential. However the patterned perforated mat is a must-have for all pastry making.
Once your éclairs are piped, brush them with a beaten egg. Be careful to apply only a small amount of egg wash so that they rise well during baking.
Read the following carefully!
Place your éclairs in your oven preheated to 220°C. But TURN OFF your oven completely for 15 minutes.
You read that right. Our éclairs will bake in the preheated but turned-off oven for 15 minutes.
Then turn your oven back on to 170°C fan-assisted for 15 more minutes. ;o)
Never open your oven during baking!
To summarise, our éclairs will bake for 30 minutes (15 minutes in the turned-off oven and 15 minutes in the oven at 170°C).
This method allows you to get perfectly straight éclairs. You can see that during the first 15 minutes (2nd photo) they haven't risen much — that's normal! It's only during the following 15 minutes that they puff up super evenly. ;o) A top chef tip!
Here is what they look like once baked. ;o)
Let them cool, then cut them in half using a bread knife.
Once your diplomat cream is nicely set, pipe your éclairs. ;o)
Be generous! Add 3-4 raspberries per éclair.
Dust your éclairs with a little icing sugar for an even more indulgent finish. ;o)
I didn't feel like putting fondant on top but you are free to decorate them however you like.
Here are my raspberry éclairs. Fresh and indulgent! Perfect for summer.
Wishing you a lovely week.
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Marie-José
By: Marie-José P. On 2023-11-14Bonjour Karin, est-ce que le choux peut être fait et réservé quelques jours ? Et si oui comment ? Un boîte à biscuits ? Sachets de congélation (sans les congeler) ou boîte genre tup? Merci pour votre retour
Replied by: Karin On 2023-11-14
Replied by: Karin On 2023-11-14
Question de Anne-Rose
By: Anne-Rose T. On 2023-02-19Bonjour karin
J'aurai voulu savoir si c'est possible de cuire les éclairs à l'avance et de les congelés ?
Replied by: Karin On 2023-02-20
Replied by: Anne-Rose T. On 2023-02-20
Réponse
By: Karin On 2021-07-07Merci pour votre retour :) Pour une prochaine fois n'hésitez pas à mettre votre four chaleur en haut et en bas mais augmenté de 20° le four :) donc mettez le à 190°. De cette manière vous pouvez suivre toute la recette mais mettez seulement une plaque à la fois :)
Je vous souhaite une belle journée et une bonne dégustation :)
Question de Elle
By: Elle S. On 2021-07-06J'ai préparé les éclaires et la crème pâtissière ce soir. comme je n'ai pas de mascarpone, je compte finir la crème demain. par contre j'ai un four tout simple sans chaleur tournante et j'ai un peu galéré avec la cuisson des choux. 50min au lieu de 30 min. les derniers 20 min pour les sécher avec une porte un peu ouverte, car au bout de 30 min les éclaires étaient encore tout lourds et mou. me rejouis de deguster le tout demain!!!! Merci Karin pour tes recettes si bien décrites et expliquées!!
Réponse
By: Karin On 2021-03-25Merci pour votre retour! Vous pouvez sans autre faire vos éclairs ainsi que la crème diplomate un jour avant. Pour les conserver mettez juste un linge sur vos éclair mais pas besoin de les mettre au frigo :) Il vous faudra faire le montage le jour même sinon tout deviendra mou.
Bonne pâtisserie et belle journée ;)
Question de Celine
By: Celine L. On 2021-03-24Bonjour, j aimerai faire ces magnifiques éclairs mais je manque de temps, puis je les realiser la veille et les conserver au frigo ?
Mille mercis pour toutes ces fabuleuses recettes
Question de Adriana
By: Adriana L. On 2020-08-30Faits hier. Très bons mais la prochaine fois je mettrai plus de framboises dans ma crème, ça manquait un peu de goût.
Juste une question. Est-ce qu’on peut congeler la crème? Merci pour toutes ces recettes!
Replied by: Karin On 2020-08-30
Replied by: Adriana L. On 2020-08-30
Question de Cindy
By: Cindy S. On 2020-08-23Mmmmmmhhhh ça à l'air trop bon.
Je vais vous commander ce qu'il me manque afin d'essayer ! :)
Par contre est ce qu'il est possible de faire la recette sans robot ? Est ce qu'il faudra mélanger la pâte à la spatule ou plutôt au fouet ?
Replied by: Karin On 2020-08-24