Indulge in the sweetness of our Raspberry and Cream Éclairs, a perfect blend of light choux pastry, lush cream, and tangy raspberries. A true delight for dessert lovers during the festive season!
Ingredients:
- 1 cup water
- ½ cup unsalted butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 2 tablespoons powdered sugar, plus extra for dusting
- ½ teaspoon vanilla extract
- 1 cup fresh raspberries
- ¼ cup raspberry jam
Directions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 12 éclairs, each about 4 inches long, onto the prepared baking sheet.
- Bake for 20 minutes, or until golden brown. Turn off the oven, crack open the door, and allow the éclairs to dry out for 10 minutes. Remove from the oven and let cool on a wire rack.
- In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Cut the éclairs in half horizontally. Spread a thin layer of raspberry jam on the bottom halves, then top with fresh raspberries and a dollop of whipped cream. Replace the tops and dust with powdered sugar for a festive touch.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Calories: 270 kcal | Servings: 12 servings
These elegant éclairs are sure to impress your holiday guests and add a touch of sweetness to your festive celebrations!