Servings20 - 25
I don’t know about you but I love éclairs. My first encounter with choux pastry was at college where in a home economics exam I had to make chocolate profiteroles and I am pleased to say I passed that exam. I made these not only because I like them but also because I was given a small box of freshly picked raspberries and wanted to make a quick dessert. Other berries or soft fruit would work equally well.
For the Pastry
- 190ml water
- Pinch of salt
- 40g unsalted butter
- 115g plain flour
- 3 large eggs, beaten
For the Glaze
- 50g icing sugar
- 1 tbsp lemon juice
For the Filling
- 1 gelatine leaf, soaked in cold water for 10 minutes (see Notes)
- 300ml double cream
- ½ tsp vanilla essence
- 1 tbsp icing sugar
- 100g raspberries
- For the pastry, preheat the oven to 220C/200C fan. Line a baking tray with baking parchment and mark with 10cm long lines spaced 5 cm apart.
- In a saucepan, bring the water, salt and butter to a boil. Tip in the flour and stir until you have a smooth and glossy ball and the bottom of the saucepan is covered in a white film.
- Take the saucepan off the heat and set aside to cool for 5 minutes.
- Beat in the eggs, a little at a time, beating after each addition until the egg is fully incorporated before adding a little more. You may not need all of the eggs. The batter is ready when it’s smooth and glossy and if you cut through it the cut should close very slowly.
- Spoon the batter into a piping bag fitted with a large star nozzle and pipe along the marked lines.
- Bake in the preheated oven for 20 minutes then open the oven door briefly to allow steam to escape. Close the oven door and bake for a further 5 minutes until the éclairs are golden brown and crisp.
- Place the éclairs onto a cooling rack and slice them in open with a bread knife. Leave to cool completely.
- For the glaze, sift the icing sugar into a small bowl and stir in the lemon juice until smooth. Brush each top half of the éclairs with the glaze and leave to set.
- For the filling, puree 40g of the raspberries and pass them through a sieve.
- Heat the raspberry puree to just below boiling and add the squeezed out gelatine to dissolve then leave to cool to room temperature.
- Beat the cream with the vanilla essence and the sugar until beginning to thicken.
- In a steady stream with the beaters running on low, add the raspberry gelatine mixture.
- Continue beating the cream until stiff. Spoon the cream into a piping bag fitted with a star nozzle and pipe into the bottom halves of the éclairs.
- Top with the remaining raspberries and close with the glazed tops.
- Serve immediately or refrigerate for no more than an hour or the éclairs will go soft.
Note: I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufactures instructions.