Mouth-watering dessert Raspberry eclairs
This light and crispy version of the classic éclairs is filled with a raspberry cream made with delicious raspberries for a concentrated flavor and a rosy hue. Get ready to create a mouth-watering dessert nobody will be able to resist!
Ingredients
- 125 ml milk
- 125 ml water
- 125 g butter
- 1 tbsp sugar
- 160 g flour
- ½ tsp salt
- 250 g eggs
Method
Pour 125 ml milk and 125 ml water into a small pan. Add 125 g butter and 1 tbsp sugar. Bring up to a boil then remove from the heat. Add ½ tsp salt and 160 g flour. Stir until fully combined. Return the pan to the stove. Cook and stir on low heat. When dough separates from the sides of the pan remove from heat. Transfer the dough to a mixing bowl and leave to cool for 2 minutes. Gradually add whisked eggs. Mix with a spatula until the dough is smooth. Pipe 10 cm long lines of dough to a tray lined with parchment paper. Smooth the edges with wet fingers. Brush with egg wash. Bake for 15 minutes at 200 °C. Turn the temperature down to 180 °C and bake for 15 minutes more. Let the eclairs cool. Fill the eclairs with raspberry pastry cream. Dip eclairs into melted white chocolate. Decorate with fresh raspberries and candy.
