Raspberry Cardamom Eclairs Recipes

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RASPBERRY AND CREAM ÉCLAIRS



Raspberry and Cream Éclairs image

A pretty-in-pink version of the classic favorite, these éclairs are filled with a raspberry cream made with fresh and freeze-dried raspberries for concentrated flavor and a rosy hue. Trader Joe's and Whole Foods carry freeze-dried raspberries, as do many online stores, but you can leave them out if you can't find them - the cream will be less intense, but still tasty. These éclairs are a labor of love, best enjoyed the day they're created.

Provided by Samantha Seneviratne

Categories     pastries, dessert

Time 2h30m

Yield 12 to 14 éclairs

Number Of Ingredients 18

1 tablespoon cold water
1 teaspoon gelatin
1 1/2 cups/180 grams fresh raspberries
8 ounces/225 grams cream cheese, at room temperature
3 tablespoons honey
2 tablespoons confectioners' sugar
1 1/2 teaspoon vanilla extract
1/2 cup/10 grams freeze-dried raspberries, ground to a fine powder in a spice grinder
3/4 cup/175 milliliters heavy cream
6 tablespoons/170 grams unsalted butter (3/4 stick)
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
3/4 cup/95 grams all-purpose flour
3 large eggs
1 cup/120 grams fresh raspberries
2 cups/245 grams confectioners' sugar
3/4 teaspoon vanilla extract
Pinch of kosher salt

Steps:

  • Make the raspberry cream: Add 1 tablespoon cold water to a small bowl; sprinkle the gelatin evenly on top. Let the mixture stand for 5 minutes. Meanwhile, smash 1/2 cup fresh raspberries in a large bowl. Add the cream cheese, honey, confectioners' sugar, vanilla and half the freeze-dried raspberry powder and beat with a wooden spoon until smooth and creamy. Set aside.
  • Heat 1/4 cup heavy cream in a small saucepan over medium-high. Stir in the gelatin mixture and cook until the gelatin is completely dissolved, about 3 minutes. Set aside to cool slightly, then stir into the cream cheese mixture until combined. Cover and chill for at least 30 minutes.
  • Prepare the puffs: In a medium saucepan, bring the butter, granulated sugar, salt and 3/4 cup water to a simmer over medium heat, stirring with a wooden spoon to encourage the butter to melt. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the mixture cool for 3 to 4 minutes, stirring the dough occasionally to cool.
  • Heat oven to 450 degrees. Off heat, add the eggs to the pan, one at a time, stirring vigorously between each addition with a wooden spoon. The dough will break apart and slide around in the pot before it comes back together. Transfer the dough to a piping bag fitted with a large round or star tip.
  • Line two baking sheets with parchment paper. Pipe the dough into 4 1/2-inch-by-3/4-inch lengths about 3 inches apart. With a damp fingertip, flatten any points. Bake until deep golden brown and puffed, rotating the sheets halfway through, 20 to 24 minutes. They should be very light and crisp. Turn the oven off. Poke each éclair on either end with a toothpick to allow some steam to release. Return the puffs to the oven and prop the oven door open slightly with the handle of a wooden spoon. Allow the puffs to dry out completely, about 15 minutes. Transfer to a rack to cool completely.
  • Prepare the glaze: Mash the fresh raspberries and run them through a fine-mesh sieve, reserving all the juice and discarding the seeds. Add the confectioners' sugar, vanilla and salt to the reserved juice and whisk until smooth.
  • Finely chop the remaining 1 cup fresh raspberries. Whip the remaining 1/2 cup cream to soft peaks. Gently stir the chilled raspberry cream to loosen it, then fold in the raspberries and the whipped cream. Transfer the cream to a pastry bag fitted with a large fluted tip. Slice the top third off each éclair and fill the lower portion with cream. Dip the top of the top piece in the glaze, letting any excess drip off, and replace it. Sprinkle with the remaining raspberry powder. Serve immediately.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 157 milligrams, Sugar 25 grams, TransFat 0 grams

CHOCOLATE-GLAZED RASPBERRY ECLAIRS



Chocolate-Glazed Raspberry Eclairs image

I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 1 dozen.

Number Of Ingredients 16

1/2 cup sugar
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks, room temperature
2 tablespoons unsalted butter
1/2 cup water
6 tablespoons unsalted butter, cubed
1/4 cup whole milk
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs, room temperature
2/3 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
1 cup fresh raspberries

Steps:

  • In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.

Nutrition Facts : Calories 295 calories, Fat 18g fat (11g saturated fat), Cholesterol 144mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

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