The Dreamiest Raspberry and Cream Éclairs Recipe Ever

Raspberry and cream clairs represent a delightful fusion of delicate pastry and luscious filling that redefines ordinary dessert moments into extraordinary culinary experiences.

Soft, elegant choux pastry serves as the perfect canvas for these sublime treats, promising a harmonious blend of textures and flavors.

French patisserie techniques elevate this classic dessert into a sophisticated indulgence that captivates both eye and palate.

Delicate pastry shells cradle a silky cream filling, while vibrant raspberry notes dance across each luxurious bite.

Sophisticated yet approachable, these clairs balance refinement with pure sensory pleasure, inviting you to savor every nuanced moment.

Crafting these elegant pastries requires patience, precision, and a genuine passion for creating something truly memorable.

What Makes Raspberry and Cream Éclairs So Elegant

• Craft Elegant Dessert: These raspberry and cream éclairs elevate classic French pastry with a vibrant, fruity twist that transforms an ordinary treat into a stunning culinary experience.
• Master Complex Technique: The recipe teaches sophisticated baking skills like creating perfect choux pastry, making smooth cream fillings, and assembling delicate pastries with professional precision.
• Burst with Fresh Flavor: Combining fresh and freeze-dried raspberries delivers an intense, multi-dimensional raspberry flavor that dances between tart and sweet, creating a complex taste profile in every delightful bite.
• Impress with Stunning Presentation: The glossy raspberry glaze, delicate pastry, and sprinkled raspberry powder create a visually stunning dessert that looks like it came straight from a high-end French patisserie.

Ingredients List for Raspberry Cream Éclairs

• Butter, Granulated Sugar, Salt, Water: Classic choux pastry base that creates light, airy puff structure.
• Flour: Provides structure and stability for the pastry dough.
• Eggs: Bind the dough and help create the signature puffy texture.

• Cream Cheese: Creates a rich, tangy base for the raspberry cream.
• Honey: Adds natural sweetness and depth of flavor.
• Heavy Cream: Provides richness and helps create smooth, creamy texture.
• Fresh Raspberries: Brings bright, fresh fruity flavor to the filling.
• Vanilla Extract: Enhances overall flavor profile with warm, sweet notes.
• Confectioners' Sugar: Adds sweetness and helps stabilize the cream.

• Gelatin: Helps stabilize and set the raspberry cream.
• Freeze-Dried Raspberry Powder: Intensifies raspberry flavor and adds decorative touch.
• Freeze-Dried Raspberries: Provides concentrated raspberry flavor and visual appeal.

Instructions for Filling and Glazing Éclairs

Step 1: Bloom the Gelatin

• Sprinkle gelatin over cold water in a small bowl
• Let sit for 5 minutes to activate
• Gelatin will absorb water and become soft

Step 2: Create Raspberry Cream Base

• Fresh raspberries
• Cream cheese
• Honey
• Confectioners' sugar
• Vanilla extract
• Freeze-dried raspberry powder

Mash raspberries in a large bowl

Add cream cheese and remaining ingredients

Beat with wooden spoon until smooth and creamy

Step 3: Dissolve Gelatin

• Heat heavy cream in small saucepan
• Stir in gelatin mixture
• Cook for 3 minutes until completely dissolved
• Cool slightly
• Mix into cream cheese blend
• Refrigerate for 30 minutes

Step 4: Prepare Choux Pastry Dough

• Combine butter, sugar, salt, and water in saucepan
• Bring to simmer
• Add flour and stir constantly
• Cook until dough forms ball
• Remove from heat
• Let cool for 3-4 minutes

Step 5: Add Eggs to Pastry Dough

• Add eggs one at a time
• Stir vigorously after each addition
• Ensure smooth and cohesive texture

Step 6: Pipe and Bake Éclairs

• Preheat oven to 450°F
• Line baking sheets with parchment
• Transfer dough to piping bag
• Pipe 4½-inch long éclairs
• Flatten peaks with damp finger
• Bake 20-24 minutes
• Rotate sheets halfway through
• Golden brown color is key

Step 7: Dry Éclairs

• Turn off oven
• Poke éclairs with toothpick
• Return to oven with door slightly open
• Dry for 15 minutes
• Transfer to wire rack to cool

Step 8: Prepare Raspberry Glaze

• Mash fresh raspberries
• Strain juice through fine-mesh sieve
• Whisk with confectioners' sugar
• Add vanilla extract
• Sprinkle pinch of salt

Step 9: Fill and Decorate Éclairs

• Chop fresh raspberries
• Whip heavy cream to soft peaks
• Fold raspberries into chilled cream
• Slice éclairs horizontally
• Fill bottom half with raspberry cream
• Dip tops in raspberry glaze
• Sprinkle with freeze-dried raspberry powder
• Serve immediately

Tips for the Lightest Choux Pastry Shells

• Bloom Gelatin Perfectly: Sprinkle gelatin over cold water and let it sit undisturbed to ensure smooth, lump-free incorporation into the cream mixture.
• Create Uniform Éclairs: Use a piping bag with a consistent tip size and technique to achieve identical éclair shapes for professional-looking pastries.
• Prevent Soggy Bottoms: After baking, leave éclairs in the oven with the door slightly open to help dry out the interior and maintain a crisp texture.
• Whip Cream Strategically: Whip heavy cream to soft peaks just before folding into the raspberry cream to maintain maximum volume and lightness.
• Glaze with Precision: Dip éclair tops gently into the raspberry glaze, allowing excess to drip off for a clean, elegant finish that showcases the delicate pastry.

How to Store and Serve Raspberry Éclairs

• Refrigerate: Place éclairs in an airtight container, separating layers with parchment paper. Store in the refrigerator for up to 2 days to maintain freshness and prevent soggy texture.
• Freezing: Wrap individual éclairs tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 1 month. Thaw in the refrigerator overnight before serving.
• Reheating: Warm briefly at room temperature for 15-20 minutes before serving. Avoid microwaving, as this can make the pastry soggy and compromise the delicate texture of the éclairs.

Beverages and Snacks That Match Well

• Pair with Champagne Elegance: The delicate raspberry cream and light pastry of these éclairs beautifully complement a crisp, dry champagne. The bubbles cut through the richness while enhancing the berry's bright flavor.
• Match with Lavender Earl Grey Tea: The floral notes of Earl Grey tea create a sophisticated backdrop for the raspberry's tanginess. Its subtle bergamot undertones perfectly balance the creamy éclair filling.
• Complement with White Chocolate Mousse: A small serving of white chocolate mousse alongside these éclairs provides a luxurious counterpoint. The smooth, sweet mousse echoes the cream's texture while allowing the raspberry's tartness to shine.
• Serve with Almond Biscotti: Crisp almond biscotti offer a delightful textural contrast to the soft éclair. Their nutty crunch and subtle sweetness enhance the dessert's delicate raspberry flavors.

Flavor Changes to Try in Raspberry Éclairs

• Berry Bliss Variation: Replace raspberries with mixed berries like strawberries and blackberries for a vibrant, multi-berry flavor profile that adds depth and complexity to the classic éclair.
• Chocolate Raspberry Fusion: Incorporate melted dark chocolate into the cream cheese mixture and add cocoa powder to the glaze, creating a rich, indulgent version that complements the tangy raspberry notes.
• Lemon Raspberry Refresh: Infuse the cream filling with fresh lemon zest and replace honey with lemon juice, introducing a bright, citrusy undertone that enhances the raspberry's natural sweetness.
• Nutty Raspberry Crunch: Sprinkle toasted almond slivers or crushed pistachios over the glazed éclairs, adding a delightful textural contrast and nutty warmth to the dessert.

Raspberry and Cream clairs Recipe

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4.7 from 20 reviews

• Total Time: 54 minutes
• Yield: 12 1x

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Description

Delicate French raspberry and cream éclairs elevate pastry perfection with elegant choux pastry shells filled with luscious raspberry cream. Crisp pastry and silky cream create a harmonious dessert experience that will delight your palate with classic French sophistication.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Fresh Raspberries:

• 1½ cups (180 grams) fresh raspberries
• 1 cup (120 grams) fresh raspberries

Cream Cheese and Dairy:

• 8 ounces (225 grams) cream cheese, at room temperature
• ¾ cup (175 milliliters) heavy cream
• 3 tablespoons honey

Flour and Butter:

• ¾ cup (95 grams) all-purpose flour
• 6 tablespoons (85 grams) unsalted butter

Eggs:

• 3 large eggs

Thickening and Stabilizing Ingredients:

• 1 teaspoon gelatin
• 1 tablespoon cold water

Sweeteners and Flavoring:

• 2 tablespoons confectioners’ sugar
• 2 teaspoons granulated sugar
• 1½ teaspoons vanilla extract
• ¾ teaspoon vanilla extract

Dried Ingredients:

• ½ cup (10 grams) freeze-dried raspberries, ground to a fine powder

Seasoning:

• ½ teaspoon kosher salt
• Pinch of kosher salt

Glaze Ingredients:

• 2 cups (245 grams) confectioners’ sugar

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Instructions

1. Activate the gelatin by sprinkling it over cold water and allow it to bloom for several minutes, creating a soft, gel-like consistency.
2. Crush fresh raspberries in a spacious mixing bowl, then incorporate cream cheese, honey, confectioners’ sugar, vanilla extract, and half the freeze-dried raspberry powder. Blend thoroughly until the mixture achieves a silky, uniform texture.
3. Gently warm heavy cream in a saucepan, integrating the dissolved gelatin and cooking briefly until completely merged. Allow the mixture to cool slightly before folding into the cream cheese base.
4. Chill the raspberry cream mixture in the refrigerator for a minimum of 30 minutes to solidify and enhance flavors.
5. Create the choux pastry by combining butter, granulated sugar, salt, and water in a saucepan. Bring the liquid to a gentle simmer, ensuring complete butter dissolution.
6. Once boiling, rapidly introduce flour and stir continuously until the dough forms a cohesive ball that cleanly separates from the pan’s sides.
7. Remove from heat and allow the dough to cool briefly, stirring intermittently to prevent scorching.
8. Preheat the oven to a high temperature of 450°F (230°C).
9. Incorporate eggs into the dough one at a time, vigorously mixing after each addition to maintain a smooth, elastic consistency.
10. Transfer the prepared dough to a piping bag equipped with a large decorative tip.
11. Arrange parchment-lined baking sheets and pipe elongated éclair shapes, maintaining adequate spacing between each pastry.
12. Gently flatten any protruding dough peaks using a moistened fingertip for uniform appearance.
13. Bake the éclairs until they develop a rich, golden-brown exterior, rotating the baking sheets midway through cooking.
14. After baking, puncture each éclair with a toothpick and return to the oven with the door slightly ajar, allowing residual heat to dry the pastries.
15. Extract the cooled éclairs and transfer to a wire rack.
16. Prepare the raspberry glaze by extracting juice from fresh raspberries through a fine-mesh strainer, discarding the seeds.
17. Whisk the raspberry juice with confectioners’ sugar, vanilla extract, and a subtle salt pinch until achieving a smooth, glossy consistency.
18. Finely chop additional fresh raspberries for textural enhancement.
19. Whip the remaining heavy cream to soft, pillowy peaks.
20. Gently fold the whipped cream and chopped raspberries into the chilled raspberry cream.
21. Slice each éclair horizontally, creating a top and bottom section.
22. Fill the bottom halves generously with the raspberry cream mixture using a fluted pastry tip.
23. Dip the éclair lids into the prepared raspberry glaze and carefully replace them atop the filled pastries.
24. Garnish with the remaining freeze-dried raspberry powder and serve immediately to preserve optimal texture and flavor.

Notes

• Gelatin is a crucial stabilizer that helps the raspberry cream maintain its smooth, creamy texture without becoming runny.
• Precise temperature control is key when making choux pastry, ensuring the puffs rise beautifully and become golden and crisp.
• Cooling the puffs with the oven door slightly open prevents them from collapsing and helps maintain their delicate structure.
• Straining raspberry juice creates a smooth, seed-free glaze that adds vibrant color and intense fruit flavor.
• Fresh raspberries and freeze-dried raspberry powder provide layers of intense raspberry taste and visual appeal.
• Whipping cream to soft peaks adds lightness and creates a delicate, airy texture in the filling.

• Prep Time: 30 minutes
• Cook Time: 24 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 290
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 80 mg