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Raspberry and Cream Éclairs

These elegant raspberry and cream éclairs combine a light dough with a luscious cream filling and vibrant raspberry glaze, perfect for festive occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Treat
Cuisine: French, Pastry
Calories: 250
Ingredients Method Notes

Ingredients
  

For the raspberry cream filling
  • 1 tbsp water To bloom gelatin; ensures proper texture in the filling.
  • 1 tsp gelatin Stabilizer for the cream filling.
  • 1 cup fresh raspberries For mashing into the filling.
  • 8 oz cream cheese Room temperature; can substitute with mascarpone.
  • 3 tbsp honey Sweetness and natural flavor; replace with maple syrup for vegan option.
  • 2 tbsp confectioners' sugar Additional sweetness for the filling.
  • 1.5 tsp vanilla extract Flavor enhancer in the filling.
  • 0.5 cup freeze-dried raspberries Added flavor and color in the filling.
  • 0.75 cup heavy cream For making the filling creamy.
For the éclair dough
  • 6 tbsp unsalted butter Adds richness to the dough.
  • 2 tsp granulated sugar Sweetener for the dough.
  • 0.5 tsp kosher salt Enhances flavor in dough.
  • 0.75 cup all-purpose flour Gives structure to the éclairs.
  • 3 large eggs Binds and leavens the dough.
For the raspberry glaze
  • 1 cup fresh raspberries Used for the raspberry glaze.
  • 2 cups confectioners' sugar Sweetness: adjust to taste.
  • 0.75 tsp vanilla extract Flavor enhancer; optional.
  • pinch kosher salt Balances sweetness in glaze.

Method
 

Making the Raspberry Cream Filling
  1. Start by blooming the gelatin: Combine the gelatin and water in a small bowl, stirring until dissolved.
  2. In a mixing bowl, mash the fresh raspberries and add in the cream cheese, honey, confectioners' sugar, vanilla extract, and freeze-dried raspberries. Beat together until smooth.
  3. Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the raspberry mixture along with the bloomed gelatin until well combined.
  4. Chill in the fridge while preparing the éclair dough.
Preparing the Éclair Dough
  1. Preheat your oven to 400°F (200°C).
  2. In a saucepan over medium heat, combine the butter, granulated sugar, kosher salt, and 1 cup of water. Stir until the butter is melted.
  3. Gradually add the flour, stirring vigorously until the mixture pulls away from the sides of the pan and forms a ball.
  4. Remove from heat and allow to cool slightly.
  5. Beat in the eggs, one at a time, until the dough is smooth and glossy.
Baking the Éclairs
  1. Pipe the dough onto a parchment-lined baking sheet, creating long, oval shapes. Leave space between each éclair.
  2. Bake for about 25-30 minutes or until they are golden brown and feel firm to the touch. Don’t open the oven door during baking!
  3. Once baked, let the éclairs cool completely on a wire rack.
Finishing the Éclairs
  1. For the glaze, blend the fresh raspberries, confectioners' sugar, vanilla extract, and a pinch of kosher salt until smooth.
  2. Dip the cooled éclairs into the glaze, allowing the excess to drip off. Set aside to set at room temperature.
  3. Once the glaze has set, fill each éclair with the raspberry cream filling using a piping bag.

Notes

Use fresh ingredients for the best flavor, and allow pastries to cool completely before filling or glazing to achieve optimal texture.