Raspberry Eclairs
Light, elegant, and bursting with berry flavour, these raspberry eclairs are a little love letter in dessert form. Crisp choux pastry is filled with a cloud-soft mascarpone cream, studded with fresh raspberries hiding a sweet jam surprise, then finished with a glossy white chocolate glaze blushed pink for a romantic touch. They feel classic yet playful, indulgent without being heavy, and are just the kind of bake that looks impressive but is deeply satisfying to make: perfect for Valentine’s Day, special occasions, or whenever you’re craving something beautifully feminine and fruity.
Yields: 12 eclairs approx.
Ingredients
Choux Pastry
80 ml milk
80 ml water
70 g unsalted butter
2 g salt
10 g sugar
100 g plain flour, sifted
2-3 medium eggs (whisked)
Mascarpone Cream Filling
200 g mascarpone
200 g cold heavy whipping cream
40 g icing sugar
1 tsp vanilla paste
Raspberry Centre
Fresh raspberries
Raspberry jam
White Chocolate Glaze
180 g icing sugar
60 ml milk
113 g white chocolate, melted
Pink gel food colouring (optional)
Instructions
Preheat the oven to 150c and line a baking tray with baking paper.
Add the milk, water, butter, salt, and sugar to a saucepan. Heat until the butter has melted and the mixture just comes to a boil.
Remove from the heat, add the flour all at once, and stir vigorously until a smooth dough forms.
Return the pan to low heat and cook for 1–2 minutes, stirring constantly, until the dough pulls away from the sides and a thin film forms on the bottom of the pan.
Transfer the dough to a bowl and allow it to cool for about 5 minutes.
Beat in the eggs one at a time until the dough is smooth, glossy, and pipeable. (Use a mixer with paddle attachment to whip the eggs in, you may only need 2 eggs, the consistency is key, the batter should fall back into the bowl in a slow, thick “V” shape)
Transfer to a piping bag with a large French star tip 12-16mm and pipe eclairs about 10–12 cm long onto the prepared tray.
Bake for 40-45 minutes until well risen and golden. Do not open the oven during baking.
Remove from the oven and allow the eclairs to cool completely on a wire rack.
Using a serrated knife cut each eclair in half, pipe raspberry jam into the centre of fresh raspberries. You will need 4-5 for each eclair.
To make the glaze, whisk the icing sugar and milk until smooth, then stir in the melted white chocolate. Tint pink if desired.
Dip the tops of the eclairs into the glaze and allow to set before assembling.
To make the filling, whip the mascarpone, cream, icing sugar, and vanilla paste together until light and fluffy. Fill the mascarpone in piping bag with 2D tip.
Fill the eclairs with swirls of mascarpone cream, then insert the jam-filled raspberries into the cream. Then pipe a line of cream on the lid and sandwich together.
Chill in the fridge for at least 1 hour before serving. Enjoy!