Chocolate-Glazed Raspberry Eclairs
I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate-glazed raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. —Elisabeth Larsen, Pleasant Grove, Utah
Chocolate-Glazed Raspberry Eclairs Tips
How do you know if your choux has the right consistency?
Achieving the right consistency with your choux pastry is the key to successful eclairs, cream puffs and more. To judge if your pastry is the right texture, pull a spatula through your batter when you think it's done. It should drop off the spatula in a nice V-shape. If it is too dense, you may need to add one more egg.How do you store chocolate-glazed raspberry eclairs?
Filled and glazed eclairs should be stored in the refrigerator. They'll keep well without getting soggy for about 2 days. Or, you can freeze your eclairs. For best results, freeze unfilled, unglazed eclairs. Store them in a freezer bag or airtight container for up to 2 months. Here's more on baking ingredients you can freeze.Can you make eclairs ahead of time?
Choux pastry and the filling for eclairs can both be made a day in advance. Store the baked, unfilled eclairs in an airtight container overnight. The filling can be prepped, covered and refrigerated a day ahead of time. However, because the filling can make the delicate choux soft, we don't recommend filling these treats until the day you serve them.How else can you glaze raspberry eclairs?
Chocolate ganache is a traditional topping for eclairs, but you don't need to stop there! Eclairs can also be topped with a simple glaze of confectioners' sugar and water flavored with the extract or zest of your choosing (and even a little food coloring).—Lisa Kaminski, Taste of Home Editor
Ingredients
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- pastry:
- 1/2 cup water
- 6 tablespoons unsalted butter, cubed
- 1/4 cup 2% milk
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs, room temperature
- glaze:
- 2/3 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 tablespoon light corn syrup
- 1 cup fresh raspberries
Directions
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1In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
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2In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold.
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3Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from side of pan and forms a ball. Remove from heat; let stand for 5 minutes.
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4Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool completely on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms.
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5For the glaze, in a microwave, melt chocolate chips, heavy cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.
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