Raspberry éclairs

Portions: 10 Total time: 1 hr 30 mins
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Raspberry éclairs

Prep Time 1 hr Cooking time 30 mins Total time 1 hr 30 mins
Portions: 10

Description

When I was growing up, the very idea of éclairs was luxurious and exotic. I think it had to do with the French name. I mean, we ate choux pastry in other cakes, but I just never knew éclairs were only choux pastry with cream inside and chocolate on top. I really like choux pastry and think it makes a great base for a lot of cakes because it is not sweet, and I love the texture. Here is my summer éclair: easy to make, and with fresh raspberries.

Ingredients

For the choux pastry

For the cream filling

For the icing

Instructions

  1. Put the butter in a saucepan with 200 ml water and let it melt over a gentle heat. Now increase the heat and bring to a boil. Meanwhile, sift the flour and salt into a bowl. T
  2. ake the saucepan off the heat, add the flour and stir with a wooden spoon until a firm smooth paste is formed.
  3. Beat until it comes away from the edges of the pan and forms a ball, then leave to cool for about 10 minutes.
  4. Add the eggs to the dough little by little, beating well after each addition, until the mixture is smooth and glossy. Sometimes you don’t need all the egg.
  5. Preheat the oven to 200°C/400°F/gas mark 6.
  6. Put the dough in a piping bag fitted with a 1 cm plain nozzle. Pipe an 8 cm line of choux pastry on a baking tray lined with baking parchment.
  7. Follow with a second line parallel to the first, so that they cling together. Pipe a third line on top of the other two. Repeat to give 10 of these choux buns.
  8. Bake for 20-30 minutes; do not open the oven door for the first 10 minutes or the pastry may not rise.
  9. The pastries are done when they are golden brown and firm. Transfer to a wire rack and, with a sharp knife, pierce holes in the side of each to let the steam out.
  10. Leave to cool.
  11. Whip the cream and fold in the icing sugar. Slit the vanilla pod lengthways with a sharp knife and scrape out the seeds with the tip.
  12. Add to the cream with the raspberries. Split each choux bun in half horizontally and place a couple of spoonfuls of cream on the bottom half.
  13. Place the other half on top, being careful not to press them together.
  14. Break the chocolate into pieces, place in a small heatproof bowl and fit over a saucepan of simmering water; the bowl should not touch the water.
  15. When it has melted, remove from the heat and stir in the butter. Spread the chocolate on top of the éclairs and leave to set before serving.