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Laura’s Eclairs

My take on these eclairs which is the same as the chocolate eclair recipe but with fresh raspberries, white chocolate and meringue.

In addition, you can also try baking eclairs using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients

2 Eggs
65g Plain Flour
2 Tablespoons Sugar and Crumbs Raspberry Ripple Icing Sugar or flavour of your choice
50g Unsalted Butter
60ml Milk
60ml Water
Plain White Chocolate
 
For the filling
 
300ml Double Cream
2 Tablespoons of Sugar and Crumbs Raspberry Ripple Natural Flavoured Icing Sugar or of your own choice.
100g Fresh Raspberries, squished 
50g Fresh Raspberries to decorate

Instructions

1.  Preheat oven to 180C fan / Gas 6.

2. Put 60ml, 60ml water, the diced butter and icing sugar into a saucepan.

3. Heat on a low heat, until the butter has melted. Then, increase the heat and wait until the milk just comes to a rolling boil.

4. Tip in all of the sifted flour and remove from the heat and beat vigorously until the mixture all comes together to form a dough.

5. Put the pan back on a low heat and beat the dough for 1 min, to cook the dough out. It should come away from pan and form a ball. Then, tip into a bowl and allow to cool.

7. Beat in the eggs, a little at a time. You can use an electric mixer for this stage. You may not require all of the eggs. The dough will be a shiny paste. (The dough will fall from the spoon, when lightly shaken)

8. Spoon the dough into a piping bag, fitted with a plain nozzle. Then, pipe 7-8 Eclairs directly onto a non-stick baking tray. Sprinkle the tray with a little water.

9. Bake for 20 mins.

10. Remove the tray from the oven and puncture the sides of the Eclairs, to allow the steam to escape, then bake for a further 5 mins.

11. Place onto a cooling rack and allow to cool fully before filling.

12. Whip the double cream and Sugar and Crumbs natural flavoured icing sugar until you have soft peaks.  Fold in the raspberries.

13. Use a serrated knife and slice open the Choux down one side and pipe in the whipped cream.

14. Melt the white chocolate and butter together in a bowl and carefully spoon the chocolate over the top of the Eclairs.  Finish by crushing the meringues and sprinkling over the top and add the raspberries.

Best eaten within two days, keep in the fridge.  

Alternatively add creme patisserie as your filling see the recipe here

 

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