Floral Raspberry Eclairs

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Raspberries pack so much zingy, bright flavor into just one tiny berry. This powerful fruit is the star in this recipe for raspberry eclairs! A touch of cherry blossom powder adds a subtle floral note to balance out the intense fruity flavors.

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First Time Making Eclairs

While I’ve made choux pastry before, it’s been years and I’ve never made eclairs. It’s one of those bakes I’ve been meaning to do, so I finally did! On Instagram, I had a poll to find out what flavors y’all were interested in and raspberry was the clear winner.

I was so excited to make these raspberry eclairs, yet when the time came, I locked up. I put it off for weeks and dragged my feet every step of the way. For me, starting a recipe that is new (to me) just paralyzes me with anxiety. But once I start, I’m basically fine.

Pate a Choux

To be perfectly honest, the basic technique of making choux pastry is not hard, but it relies upon you judging when the batter is at the correct consistency. You mess that up and there is no fix. As the kids would say, you’re cooked. 

My first tray was ugly. The template on my silpain mat was way too small, plus I didn’t rest my batter long enough so they all cracked. For tray two, I piped them longer and had a lot less crackage. Next time, I’m going to try resting my dough for two hours in the fridge before piping. Oh, and I used an Ateco 869 as my piping tip!

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Top Tips for Pate a Choux

• Use bread flour. The higher protein content will help the bake retain its hollow shape and prevent collapsing.
• Add just enough egg so that the batter hangs off your paddle in a glossy V. At the end, you should be adding the egg just a tablespoon or even a teaspoon at a time.
• Rest the batter to allow the flour time to hydrate. This will help prevent cracking.
• Use a silpain mat (perforated silicone mat) to allow for proper air flow.
• When in doubt, bake a little longer. You want a deep golden brown.

Raspberry Creme Diplomat

For filling eclairs, a creme diplomat (pastry cream + whipped cream) is a classic pick. To make it raspberry flavored, I added a good bit of freeze dried raspberry powder (blitzed in the food processor and seeds sifted out) and some extra raspberry puree.

A wet, soggy filing is the enemy of eclairs because it will turn the crisp choux pastry into a soggy bummer. I decided to firm up my filling with some gelatin. This is optional, but I was very happy with the final consistency.

Related Reading: Devil’s Food Cake with Raspberry Frosting

Cherry Blossom Notes

I added just a small amount of cherry blossom powder to the filling simply because I had it on hand and I love floral and fruity flavors together. The amount I used was very low. You can absolutely skip this, or double the amount for a more notable floral flavor.

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Raspberry Goo

If you’ve made my raspberry and goat cheese sugar cookies, you know how amazing this raspberry goo is. It is literally just frozen raspberries and sugar, cooked until thick and glossy, then I strain the seeds out. The color is intense and the flavor is fire.

This recipe makes a very small amount of raspberry goo. You really don’t need much since we’ll just be injecting a few squeezes into each raspberry eclair. Feel free to scale it up if you’d prefer more. Use the extra on yogurt, pancakes, ice cream, etc.

Raspberry Ganache Glaze

For the life of me, I struggled with coming up with a good glaze for these eclairs. I was torn between doing a ganache glaze or a mirror glaze. Ultimately, I want the way of ganache because I thought that would have a better texture.

You can use this ganache for filling macarons or cookies too! I warmed it up to a drizzling consistency for these raspberry eclairs, but it sets up nice and thick. And that color! While I considered it, I did not use any artificial coloring in this recipe. It’s all due to the different applications of raspberry.

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Final Touches

I hate to admit it, but by the time I finished glazing these raspberry eclairs, I was so done with them. To me, they looked ugly and I thought they wouldn’t taste good and I just wasn’t thrilled. Then I dusted them with extra raspberry powder and added a few touches of edible gold leaf. 

They were gorgeous! I started shooting them and the colors were just stunning. At the end of the shoot I cut one in half and was pleasantly surprised that they looked like a legit eclair. And the flavor was perfect!

Enjoy!

Making raspberry eclairs can seem like a lot of work, but these gorgeous pastries are worth the effort. The raspberry cream filling is rich and silky while the raspberry sauce adds a bright pop of berry flavor. On top, the raspberry glaze ties it all together.

Be sure to pin this recipe for the future and follow Bakes & Blunders on Pinterest. Let me sprinkle some tasty recipes, helpful tips, and thorough tutorials into your Pinterest feed.

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Raspberry Eclairs

These eclairs are filled with raspberry creme diplomat and raspberry sauce, then dipped in a raspberry glaze.

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Course Dessert

Cuisine American, French

Keyword Berries, Cherry Blossom, Eclairs, Frozen Fruit, Ganache, Mini, Pastry, Raspberry, White Chocolate

Prep Time 1 hour hour 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 1 hour hour

Total Time 4 hours hours

Servings 16 eclairs

Calories 286kcal

Author Colleen

Ingredients

Raspberry Sauce

• 170 g frozen raspberries
• 45 g sugar

Raspberry Creme Diplomat

• 1 tsp unflavored gelatin
• 1 Tbsp cold water
• 4 egg yolks
• 510 g whole milk
• 105 g sugar
• 60 g all-purpose flour
• Pinch of salt
• 10 g freeze dried raspberry powder
• ½ tsp cherry blossom powder optional
• 30 g unsalted butter
• 1 tsp vanilla
• 170 g heavy cream

Raspberry Ganache Glaze

• 125 g white chocolate finely chopped
• 40 g raspberry puree*
• 30 g heavy cream
• 5 g freeze dried raspberry powder
• 35 g unsalted butter room temperature
• 20 g corn syrup
• 10 g lemon juice

Choux Pastry

• 190 g water
• 100 g unsalted butter
• 60 g whole milk
• 1 ½ tsp sugar
• ½ tsp salt
• 140 g bread flour sifted
• 250 g eggs about 5 eggs
• Spray oil
• Powdered sugar for dusting

Instructions

Raspberry Sauce

• Add the raspberries and sugar to a small saucepan and place over medium heat. Cook, stirring occasionally, until the mixture comes to a boil.
• Reduce heat slightly and simmer, stirring regularly, for 10- 15 minutes.
• Add the raspberry mixture to a sieve over a bowl and use a spoon to press the sauce through. Discard the seeds. Let the raspberry sauce cool to room temperature, then cover and chill until needed.

Raspberry Creme Diplomat

• In a small bowl, bloom the gelatin in the cold water. Make sure there are no lumps, then set aside.
• Whisk together the egg yolks in a medium or large bowl and set aside. In a medium saucepan, whisk together the milk, sugar, flour, and salt. Place on a medium, whisking regularly.
• Bring the milk mixture to a bare simmer, then remove from the heat. Whisk a small ladle of the hot milk into the yolks. Gradually whisk the hot milk into the yolks one ladle at a time. Keep the eggs moving constantly to prevent them from cooking and becoming lumpy. Whisk well between additions.
• Pour the mixture back into the saucepan and place back on medium/ med-low heat. Bring it to a boil. Stir constantly the entire time.
• Remove from the heat and whisk in the raspberry powder and cherry blossom powder. Add the bloomed gelatin and stir until completely melted.
• Pour the custard through a sieve into a clean bowl. Add the butter and vanilla. Stir until the butter is completely melted. Immediately press cling wrap onto the surface to prevent a skin from forming.
• Allow the custard to come to room temperature before placing in the fridge to chill for at least an hour. It's best to make this the night or morning before you need it.
• When you are ready to fill the eclairs, beat the chilled custard for a minute to loosen it up. Then, whip the heavy cream in a chilled stand mixer bowl until thick and fluffy. Gently fold the whipped cream into the custard in three additions. Due to the gelatin, the custard will be very thick at first. After all of the whipped cream is incorporated, it should be lighter, but still thick and sturdy.

Raspberry Ganache Glaze

• Place the finely chopped white chocolate in a microwave safe bowl. Microwave for 30 seconds on 50% power. Set aside.
• Place the mango puree in a small saucepan and bring to a light boil over medium heat. Whisk in the heavy cream and raspberry powder, then bring the mixture to a bare simmer.
• Pour the raspberry mixture over the white chocolate and let it sit for about 30 seconds. Stir until smooth. Add the butter, corn syrup, and lemon juice and stir until smooth, or mostly smooth.
• Use an immersion blender to emulsify the ganache and remove any small lumps. I suggest doing this in a tall blending cup to avoid incorporating any air bubbles.
• If not using immediately, press clingwrap onto the surface of the ganache. Let the ganache cool to room temperature before chilling in the fridge. Gently warm the ganache back to a runny consistency before glazing.

Choux Pastry

• In a medium saucepan, melt the butter with the water, milk, sugar, and salt. Once melted, bring the mixture to a boil.
• Remove from the heat and sift the flour into the pan. Stir until combined, then place the saucepan back on a low- medium heat.
• Cook the dough for 2- 4 minutes to evaporate some of the water in the dough. Use a wooden spoon or spatula to stir and press the dough around. It's done when you see oil beading on the surface of your pan (non-stick) or a film forms on the side (stainless steel).
• Place the dough into the bowl of your stand mixer. Beat on low with a paddle attachment for a minute to cool it down. Check the temperature. You want the dough to be 120℉- 130℉. If it is still too warm, beat on the lowest speed for another minute, then check again.
• Add your eggs to a glass mixing cup with a spout. Whisk the eggs well so they are smooth (I use an immersion blender). With the speed on low (one speed up from stir) drizzle the eggs into the dough a little bit at a time. Allow the eggs to incorporate for 20- 30 seconds before adding the next addition. Scrape the bowl once or twice during this process.
• Add the egg mixture a bit at a time, combining between additions, until you reach the right consistency. You will likely not add all of the egg. The choux pastry dough should be smooth, glossy, and form a V off the end of your spatula when you lift it up. It's best to have dough that is took thick than too thin.
• Press clingwrap to the surface of the dough and rest on the counter for one hour. While the dough rests, line baking sheets with perforated silicone mats. Fit a large piping bag with a large star tip (Ateco 869). About 30 minutes before the dough is done resting, preheat the oven to 330℉.
• Fill the prepared piping bag with the choux pastry dough. Pipe lines of dough onto the prepared baking sheets. Dip your finger into water and pat down any peaks. Lightly spritz the eclairs with spray oil and dust lightly with powdered sugar.

  (I suggest working with just one tray at a time. Leave the unused dough in the piping bag, just wrap the tip with a bit of clingfilm so it doesn't dry out.)
• Bake for 40- 45 minutes or until the eclairs are golden brown. Remove from the oven and carefully poke 2- 3 holes in the bottom of each eclair (these will be where you will add the filling later). Place back in the oven for 3- 5 minutes.
• Place on a cooling rack to cool completely before filling and glazing. Repeat with the next tray of eclairs.

Filling and Glazing

• Fill a piping bag fitted with a small tip and fill with the creme diplomat. Place the raspberry sauce in a small piping bag (no tip needed). Insert the piping tip into the holes you made in the bottom of the eclair. Gently fill with a bit of the diplomat cream. Insert the raspberry sauce and squeeze just a little. Repeat with the other holes until the eclair is filled.
• Dip the top of a filled eclair into the liquid raspberry ganache. Wiggle slightly for full coverage. Lift and allow the excess to drip off. Place on a tray to set. If you have any extra raspberry powder, dust that on top. Add a few touches of edible gold, if desired.

Notes

• Don't add the whipped cream to the custard until you are ready to fill the puffs.
• Once filled, these will not keep for long. They will still taste fine after a night in the fridge, but the choux pastry will lose the light crispiness.
• Depending on the size of the eclairs, you could end up piping 15- 20 in total.
• *To make raspberry puree, thaw and blend 100g of frozen raspberries. Strain and the puree is ready to use.