Raspberry éclairs

Raspberry éclairs

By
From
Scandinavian Baking
Makes
8-10
Photographer
Columbus Leth

When I was growing up, the very idea of éclairs was luxurious and exotic. I think it had to do with the French name. We ate choux pastry in other cakes, but as a young girl I just never realised éclairs were only choux pastry with cream inside and melted chocolate on top!

I really like choux pastry as a base for cakes because it is not sweet, and I love the texture. Here is my summer éclair: easy to make, and containing fresh berries.

Ingredients

Quantity Ingredient

For the choux pastry

Quantity Ingredient
100g butter, plus more for the tray
100g plain flour
1/2 teaspoon caster sugar
pinch salt
3 eggs, lightly beaten
butter, for the tray

For the cream filling

Quantity Ingredient
200ml double cream
2 tablespoons icing sugar
1 vanilla pod
200g raspberries

For the icing

Quantity Ingredient
150g best dark chocolate, at least 60% cocoa solids
15g butter

Method

  1. Put the butter in a saucepan with 200ml of water and let it melt over a gentle heat. Now increase the heat and bring to the boil. Meanwhile, sift the flour, sugar and salt into a bowl. Take the saucepan off the heat, add the flour and stir with a wooden spoon until a firm, smooth paste is formed. Beat until it comes away from the edges of the pan and forms a ball, then remove from the heat and leave to cool for 10 minutes. Add the eggs to the dough a little at a time, beating well after each addition, until the mixture is smooth and glossy. You may not need all the egg.
  2. Preheat the oven to 200°C
  3. Put the dough in a piping bag fitted with a 1cm plain nozzle. Pipe a 10cm line of choux pastry on a baking tray lined with buttered baking parchment. Follow with a second line parallel to the first, so that they cling together. Pipe a third line on top of the other two. Move away from this first bun, giving it plenty of space on the tray, then repeat. You need to pipe eight to 10 of these.
  4. Bake for 20–30 minutes; do not open the oven door for the first 10 minutes or the pastry may not rise. 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 bun, to let the steam out. Leave to cool.
  5. Whip the cream until billowing and fold in the icing sugar. Slit the vanilla pod lengthways with a sharp knife and scrape out the seeds with the tip. Add to the cream with the raspberries, whipping again briefly to mix in the vanilla and roughly break up the berries. Split each choux bun in half horizontally and place a couple of spoonfuls of cream on the bottom half. Place the other half on top, being careful not to press them together.
  6. 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. When it has melted, remove from the heat and stir in the butter. Spread the chocolate mixture on top of the éclairs and leave to set before serving.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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