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Chocolate and raspberry éclair by Antony Prunet

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.)

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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…

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Raspberry Eclairs

Raspberry Eclairs // Exquisite is the only word for these raspberry-filled delights. As elegant as this special Valentine's Day dessert looks, the pastries are surprisingly easy to prepare, bake, and fill.

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Lemon and raspberry éclairs

BBC - Food - Recipes : Lemon and raspberry éclairs-----Mary Berry- The Great British Bake Off

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