Chocolate & Raspberry Eclairs filled with Vanilla Creme Patisserie
- Sep 3, 2017
- 3 min read
If you are looking for delicious Chocolate & Raspberry Eclairs as well as taking your first choux / shoe pastry step then look no further !
What you will need --
The Choux Pastry:
1/2 cup of Water
1/2 tsp of Sugar
1/2 tsp of Salt
55g of Butter
70g of Flour
2 Medium Eggs
Egg Glaze:
1 Egg
The Vanilla Creme Patisserie:
1 Vanilla Bean / Vanilla Extract
2 cups of Milk
2/3 cup of Sugar
3 tbsp cornflour
6 Egg Yolks
3 tbsp Butter
The Ganache:
100g Heavy Cream
1 tsp of Sugar
125g of Dark Chocolate (60-70% cocoa)
20g of Butter (diced)
3/4 cup of frozen raspberries + extra for decorating
Makes: 8 Eclairs
The Pastry:
Step 1:
Preheat the oven to 180 C. Line a baking tray with baking paper and dust with flour.
Step 2:
Add the water, sugar, salt and butter in a saucepan and bring to a simmer over a medium heat. Let the butter melt and then remove from the heat.
Step 3:
Whisk in all the flour at once. Return to the heat and whisk for 1 minute until the dough pulls away from the saucepan (forming a ball).
Step 4:
Remove from the heat and add in the eggs one at a time whisking after each addition. The dough should be at a consistency that it falls from a spoon and holds its shape.
Step 5:
Lightly beat the egg for the glaze.
Step 6:
Spoon the pastry into a piping bag and rest in the fridge for 30 minutes.
Step 7:
Pipe 10cm long eclairs onto the prepared baking sheet around 4 cm apart. Brush on the beaten egg before placing into the oven.
Step 8:
Bake for 25 - 30 minutes until puffed and golden brown. Poke three holes in the bottom of each eclair (a chopstick works perfectly). Let cool.
The Vanilla Creme Patisserie:
Step 1:
Cut open the vanilla bean and scrape out the seeds. Bring the milk, vanilla bean and the seeds to a boil in a saucepan over medium heat (you can use vanilla essence at this stage).
Step 2:
Combine the sugar and cornstarch, in a separate bowl. Add in the egg yolks. Whisk until just combined.
Step 3:
Temper the egg mixture by whisking in 1/4 of the milk mixture and then whisk in the remaining milk. Return the mixture to the saucepan straining it through a fine sieve.
Step 4:
Cook over a medium heat whisking constantly. Once the creme patisserie becomes thick remove it from the heat and whisk in the butter until smooth.
Step 5:
Place the Creme Patisserie into a bowl and cover with clingfilm (be sure to make sure the clingfilm is touching the surface of the custard to avoid a skin forming on top). Place into the fridge to cool.
The Ganache:
Step 1:
Add the cream and the sugar into a saucepan and bring to a boil over a low heat.
Step 2:
Finely chop the chocolate and put it in a medium bowl. Pour the cream over the chocolate and let stand for one minute.
Step 3:
Stir the mixture with a spatula until smooth and shiny. Stir in the butter until smooth.
Step 4:
Crush the frozen raspberries until you have small segments of raspberries. Add these into the ganache and mix. Let cool at room temperature (placing clingfilm over the surface).
Assembly:
Step 1:
Assemble the eclairs, the fun part ! Begin by placing the creme patisserie in a piping bag and fill your eclairs through the holes created earlier.
Step 2:
Place the top side of the eclairs upside down into the ganache to create the chocolate coating.
Step 3:
Decorate ! I chose to add three raspberries across the top and sprinkled with gold dust.
Enjoy !
Let me know if you make these --
Instagram: @luluerie
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