Mini raspberry and white chocolate eclairs
Mini Raspberry and White Chocolate Eclairs combine rich white chocolate ganache with fresh raspberries in a classic choux pastry. This elegant dessert is perfect for special occasions or indulgent treats.
Cook time 70 min
Prep time 135 min
Ingredients:
1 cup white chocolate1/4 cup butter
2/3 cup all-purpose white wheat flour
3 eggs
1 cup heavy whipping cream
1 tsp vanilla extract
1 tsp sugar
1 cup raspberries
Indulge in the delightful fusion of rich white chocolate and the fresh tang of raspberries with these Mini Raspberry and White Chocolate Eclairs. Perfect for a fancy dessert or a sweet treat, these eclairs are sure to impress your family and friends. Follow this recipe to create a decadent dessert that pairs the elegance of classic French pastry with the unbeatable combination of white chocolate and raspberries.
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan over medium heat, combine 1/4 cup (54g) butter and 1 cup (240ml) water. Bring to a boil.
3. Once boiling, remove the pan from heat and immediately add all the flour (2/3 cup or 80g) at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Allow the dough to cool slightly for about 5 minutes. Gradually add the eggs, one at a time, beating well after each addition until the mixture is smooth and glossy.
5. Transfer the dough into a piping bag fitted with a large round tip. Pipe 3-inch long strips onto the prepared baking sheet, leaving space between each éclair.
6. Bake in the preheated oven for 20-25 minutes, or until the éclairs are puffed and golden brown. Remove from the oven and pierce each éclair with a sharp knife to release steam. Let them cool completely on a wire rack.
1. While the éclairs are cooling, heat the heavy whipping cream (1 cup or 230g) in a small saucepan over medium heat until it begins to simmer (do not boil).
2. Pour the hot cream over the chopped white chocolate (1 cup or 230g) in a heatproof bowl. Stir until the chocolate is completely melted and the mixture is smooth.
3. Allow the white chocolate ganache to cool to room temperature, then place it in the refrigerator to firm up slightly, about 30 minutes.
1. In a small bowl, mash the raspberries (1 cup or 150g) with the sugar (1 tsp or 5g) using a fork. Set aside.
1. Once the white chocolate ganache has firmed up, fold the mashed raspberries into the ganache until well combined. Add the vanilla extract (1 tsp or 4g) and stir.
1. Using a sharp knife, make a small slit on one side of each éclair.
2. Fill a piping bag with the raspberry and white chocolate filling. Pipe the filling into each éclair through the slit.
1. Once all éclairs are filled, arrange them on a serving platter.
2. Optionally, dust with powdered sugar or drizzle with whipped cream or melted white chocolate for an extra touch.
Congratulations! You've successfully crafted Mini Raspberry and White Chocolate Eclairs. Each bite is a delightful mix of creamy white chocolate and the vibrant flavor of fresh raspberries, encased in a perfectly baked choux pastry. Whether for a special occasion or simply to satisfy your sweet tooth, these eclairs are a delectable indulgence. Enjoy your homemade creation!
Mini raspberry and white chocolate eclairs FAQ:
Eclairs are done when they are puffed up and golden brown, typically after 20-25 minutes in a 400°F (200°C) oven. They should feel light and airy. You can also pierce one with a knife to check if the inside is dry.
A large round piping tip is recommended for piping the choux pastry. This helps create the classic eclair shape, approximately 3 inches long, while ensuring even cooking.
Store leftover eclairs in an airtight container in the refrigerator. They are best consumed within 1-2 days for optimal freshness and texture.
Yes, you can substitute dark or milk chocolate for white chocolate, but this will alter the flavor and sweetness of the filling. Adjust the sugar to taste if using darker chocolate.
If your choux pastry doesn't puff up, it may be due to undercooking or insufficient moisture in the dough. Ensure that you fully cook the flour in the butter mixture before adding the eggs and pierce the eclairs to release steam during cooling.
Tips:
- Ensure your ingredients are at room temperature before you start. This helps in achieving a smooth batter and even mixing.
- When melting the white chocolate, use a double boiler to avoid burning and ensure a smooth, lump-free texture.
- To achieve perfectly baked eclairs, avoid opening the oven door during baking as this can cause the pastry to collapse.
- Use a piping bag with a star nozzle to pipe the choux pastry. This gives the eclairs a professional and attractive appearance.
- Cool the eclairs completely before filling them to avoid melting the cream.
- Whip the heavy cream to stiff peaks to ensure your filling holds its shape inside the eclairs.
- Gently fold in the raspberries to the whipped cream to retain their shape and avoid a mushy texture.
Nutrition per serving
8 ServingsCalories 380kcal
Protein 6g
Carbohydrates 30g
Fiber 1.59g
Sugar 20g
Fat 27g
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