CHOCOLATE-GLAZED RASPBERRY ECLAIRS
I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate 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
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In 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., In 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 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat 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 sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add 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 on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, 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.
Nutrition Facts : Calories 295 calories, Fat 18g fat (11g saturated fat), Cholesterol 144mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT
Bake this wonderful double chocolate cake that's glazed with raspberries and topped with whipping cream - perfect dessert to treat your guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
- Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
- Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
- Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
- Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
- Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
- To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.
Nutrition Facts : Calories 460, Carbohydrate 33 g, Cholesterol 140 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 30 g
RASPBERRY AND CREAM ÉCLAIRS
A pretty-in-pink version of the classic favorite, these éclairs are filled with a raspberry cream made with fresh and freeze-dried raspberries for concentrated flavor and a rosy hue. Trader Joe's and Whole Foods carry freeze-dried raspberries, as do many online stores, but you can leave them out if you can't find them - the cream will be less intense, but still tasty. These éclairs are a labor of love, best enjoyed the day they're created.
Provided by Samantha Seneviratne
Categories pastries, dessert
Time 2h30m
Yield 12 to 14 éclairs
Number Of Ingredients 18
Steps:
- Make the raspberry cream: Add 1 tablespoon cold water to a small bowl; sprinkle the gelatin evenly on top. Let the mixture stand for 5 minutes. Meanwhile, smash 1/2 cup fresh raspberries in a large bowl. Add the cream cheese, honey, confectioners' sugar, vanilla and half the freeze-dried raspberry powder and beat with a wooden spoon until smooth and creamy. Set aside.
- Heat 1/4 cup heavy cream in a small saucepan over medium-high. Stir in the gelatin mixture and cook until the gelatin is completely dissolved, about 3 minutes. Set aside to cool slightly, then stir into the cream cheese mixture until combined. Cover and chill for at least 30 minutes.
- Prepare the puffs: In a medium saucepan, bring the butter, granulated sugar, salt and 3/4 cup water to a simmer over medium heat, stirring with a wooden spoon to encourage the butter to melt. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the mixture cool for 3 to 4 minutes, stirring the dough occasionally to cool.
- Heat oven to 450 degrees. Off heat, add the eggs to the pan, one at a time, stirring vigorously between each addition with a wooden spoon. The dough will break apart and slide around in the pot before it comes back together. Transfer the dough to a piping bag fitted with a large round or star tip.
- Line two baking sheets with parchment paper. Pipe the dough into 4 1/2-inch-by-3/4-inch lengths about 3 inches apart. With a damp fingertip, flatten any points. Bake until deep golden brown and puffed, rotating the sheets halfway through, 20 to 24 minutes. They should be very light and crisp. Turn the oven off. Poke each éclair on either end with a toothpick to allow some steam to release. Return the puffs to the oven and prop the oven door open slightly with the handle of a wooden spoon. Allow the puffs to dry out completely, about 15 minutes. Transfer to a rack to cool completely.
- Prepare the glaze: Mash the fresh raspberries and run them through a fine-mesh sieve, reserving all the juice and discarding the seeds. Add the confectioners' sugar, vanilla and salt to the reserved juice and whisk until smooth.
- Finely chop the remaining 1 cup fresh raspberries. Whip the remaining 1/2 cup cream to soft peaks. Gently stir the chilled raspberry cream to loosen it, then fold in the raspberries and the whipped cream. Transfer the cream to a pastry bag fitted with a large fluted tip. Slice the top third off each éclair and fill the lower portion with cream. Dip the top of the top piece in the glaze, letting any excess drip off, and replace it. Sprinkle with the remaining raspberry powder. Serve immediately.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 157 milligrams, Sugar 25 grams, TransFat 0 grams
More about "chocolate glazed raspberry eclairs recipes"
RASPBERRY WHITE CHOCOLATE éCLAIRS | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (235)Total Time 1 hrCategory Afternoon Tea
- Preheat the oven to 220°C, fan 200°C, gas 7. Grease a baking sheet with a little butter. Sift the flour and a pinch of salt into a bowl.
- Put the butter and 150ml water into a small saucepan. Bring to a brisk boil and, as soon as the butter has melted, take off the heat and tip in the flour. Beat vigorously with a wooden spoon for 2-3 minutes until the mixture is smooth and glossy and leaves the side of the saucepan.
- Gradually beat in the eggs, a little at a time. The choux paste should be smooth and shiny, and firm enough to hold its shape when piped. Spoon into a piping bag with a 1.5cm diameter round nozzle. Pipe 12 lengths of choux paste, each 9cm long, onto the baking sheet.
- Bake for 20 minutes or until crisp and golden. Using a small knife, make a small slit in the side of each éclair to let the steam escape. Turn off the oven and leave in the oven for 5 minutes to dry out the pastry. Remove and cool on a wire rack.
WHITE CHOCOLATE RASPBERRY ÉCLAIRS | WILTON
From wilton.com
Servings 30Category Recipes
RECIPE: CHOCOLATE-RASPBERRY ECLAIR - LE CORDON BLEU
From cordonbleu.edu
Estimated Reading Time 3 mins
RENEE KOHLMAN'S RASPBERRY- AND CREAM-FILLED éCLAIRS …
From eatnorth.com
RASPBERRY ECLAIRS FILLED WITH FRESH RASPBERRY MOUSSE
From kitchencents.com
RASPBERRY ÉCLAIRS - RECIPE WITH IMAGES - MEILLEUR DU CHEF
From meilleurduchef.com
RASPBERRY ECLAIR RECIPE - EASY RECIPES
From recipegoulash.cc
RASPBERRY ECLAIR RECIPE – KITCHEN FOLIAGE
From kitchenfoliage.com
CHOCOLATE-GLAZED RASPBERRY ECLAIRS - PINTEREST.COM
From pinterest.com
CHOCOLATE GLAZE FOR ECLAIR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE-GLAZED RASPBERRY ECLAIRS | RECIPE IN 2022 | RASPBERRY …
From pinterest.com
CHOCOLATE AND RASPBERRY ECLAIRS FROM LE CORDON BLEU
From foodheavenmag.com
CHOCOLATE-GLAZED RASPBERRY ECLAIRS - HEDONISMONLINE
From hedonismonline.com
HOW TO MAKE RASPBERRY WHITE CHOCOLATE ECLAIRS - DAYS OF JAY
From daysofjay.com
RASPBERRY AND MILK CHOCOLATE ECLAIRS | LIL' COOKIE
From lilcookie.com
CHOCOLATE GLAZED AND RASPBERRY ECLAIR - LOADED E-JUICE
From loadedejuice.com
CHOCOLATE-GLAZED RASPBERRY ECLAIRS | MARGARET WANAMAKER | COPY …
From copymethat.com
RASPBERRY ECLAIR PASTRY RECIPE | DRISCOLL'S
From driscolls.com
RASPBERRY ECLAIRS RECIPE - EASY RECIPES
From recipegoulash.cc
ÉCLAIRS | RECIPETIN EATS
From recipetineats.com
16 RECIPES THAT PROVE RASPBERRIES AND CHOCOLATE ARE A MATCH …
From housebeautiful.com
ECLAIR RECIPES - CHOCOLATE, VANILLA, & MORE| TASTE OF HOME
From tasteofhome.com
You'll also love