Chocolate and raspberry éclair. Recipe by French pastry chef Antony Prunet. Éclair filled with raspberry coulis and raspberry crémeux and topped with chocolate plaquette, chocolate crémeux and some fresh raspberries. (I ll try also w. white choc, as it goes so well w. raspberries.)
Mary Berry shows how to make lemon and raspberry éclairs using choux pastry on The Great British Bake Off 2014 Masterclass 4. Mary decorates her éclairs with lemon icing and drizzled with white and dark chocolate. The ingredients for the choux pastry are: 50g unsalted butter, 150ml water, ½ teaspoon fine salt, 1 tablespoon caster sugar, 65g plain white flour and 2 medium eggs. For the icing: 1 tsp raspberry puree and 1 tsp lemon puree, 400g icing sugar and juice of half a lemon. For the…
Recipe with video instructions: Add a colorful and fruity twist to an iconic French pastry. Ingredients: Makes 8, 1 cup water, ½ cu (1 stick) unsalted butter, cut in to small pieces, 1 tsp sugar, ½ tsp salt, 220g g all-purpose flour, 3-4 eggs, 1 tsp vanilla extract, Thickened cream (for whipping), Choc sauce, Freeze dried raspberries (or red sprinkles)
BBC - Food - Recipes : Lemon and raspberry éclairs-----Mary Berry- The Great British Bake Off
Up your party game with these White Chocolate Raspberry Éclairs. Filled with white chocolate pastry cream and fresh raspberries, this tasty éclair recipe is the perfect pop of pink that your party needs! Whether you’re hosting an Easter brunch or a springtime soiree, these raspberry éclairs are sure to impress. Top your éclairs with a fresh raspberry glaze for an added touch of sweetness.