If you’ve ever dreamt of indulging in a luxurious French pastry bursting with sweet-tart berries and airy vanilla cream, Raspberry and Cream Éclairs are your golden ticket. Each bite delivers a heavenly contrast of tender choux pastry, cloudlike raspberry-speckled cream, and a glossy white chocolate glaze. This recipe brings together the elegance of Parisian patisserie and the joy of homemade baking, making it one to treasure and share every chance you get.
Ingredients You’ll Need
Don’t be intimidated by éclairs—each ingredient here plays a unique (and totally essential) role in bringing this dreamy dessert to life. Simple staples paired with fresh, vibrant raspberries ensure a wonderful taste, texture, and irresistible color.
- Unsalted butter: Gives the choux pastry richness and that classic melt-in-your-mouth texture.
- Water: Essential for steaming and puffing up those beautiful éclairs.
- Salt: A touch of salt sharpens all the sweet flavors and balances the dough.
- All-purpose flour: The sturdy (but still light) foundation for your pastry.
- Large eggs: Bind the dough and help it achieve that signature puffiness.
- Heavy whipping cream: Whipped until silky, it’s the backbone of your dreamy raspberry filling.
- Powdered sugar: Lends a cloudlike sweetness to the cream without any graininess.
- Vanilla extract: Perfumes the filling with a subtle floral note—don’t skip it!
- Fresh raspberries: Their bright, tangy flavor cuts through the sweetness and pops with color.
- White chocolate chips: Melting into a decadent glaze, they add creamy sweetness to every bite.
- Heavy cream (for glaze): Ensures the glaze is glossy and smooth, making the éclairs extra tempting.
- Red or pink gel food coloring (optional): Swirl in for a stunning pastel finish that hints at the fruity filling inside.
How to Make Raspberry and Cream Éclairs
Step 1: Bake the Choux Pastry Shells
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Combine butter, water, and salt in a medium saucepan over medium heat. Once the butter melts and the mixture comes to a rolling boil, add the flour all at once. Stir like you mean it with a sturdy wooden spoon until the dough comes together into a glossy ball that pulls away from the sides. Take the pan off the heat and let it cool for about 5 minutes—a quick pause so the eggs don’t scramble when added.
Step 2: Add the Eggs for Silky Dough
Add the eggs one at a time, beating very well after each addition. You want a smooth, shiny dough that’s thick but pipable. If it looks a little gloopy at the start, just keep mixing: patience here is totally worth it! Transfer the dough to a piping bag fitted with a large round or star tip and pipe 4- to 5-inch strips onto your prepared baking sheet. Remember to space them out, as they’ll rise and puff. Bake for 25–30 minutes until golden and crisp, then cool completely—they should sound hollow when tapped.
Step 3: Whip Up the Raspberry Cream Filling
In a chilled mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside a few raspberries for garnish, then gently mash the rest and fold them into your whipped cream. This is the soul of your Raspberry and Cream Éclairs: airy, not too sweet, and bursting with berry flavor. Spoon this pink speckled dream into a piping bag fitted with a small round tip.
Step 4: Fill the Éclairs
With your cooled pastry shells, use a skewer or sharp knife to poke a hole in one end (or the side, if you prefer). Carefully pipe the luscious raspberry cream into each éclair until you feel a little resistance—this means your pastry is perfectly filled! The shells will plump up, ready for their crowning touch.
Step 5: Glaze and Decorate
Now for the most fun part: the glaze! Gently melt together the white chocolate chips and heavy cream in a microwave-safe bowl, using 20-second bursts and stirring until smooth. Add a touch of red or pink gel food coloring if you want a beautiful pastel finish. Dip the tops of each éclair into the glaze, letting the excess drip off, then set on a wire rack. While the glaze is still soft, decorate with your reserved raspberries or a dusting of powdered sugar. Stand back and admire—these Raspberry and Cream Éclairs are almost too pretty to eat!
How to Serve Raspberry and Cream Éclairs
Garnishes
Go classic with a few fresh raspberries perched atop each glazed éclair for a burst of color and fresh flavor. Or, sift a gentle snow of powdered sugar over the tops for an elegant finish. Little sprigs of mint also add a bright pop and hint at the berries inside.
Side Dishes
Pair these éclairs with a pot of fragrant Earl Grey tea or a flute of sparkling rosé—the subtle floral and citrus notes are a dreamy contrast to the creamy filling. For a crowd, place them alongside a platter of fresh berries or a bowl of light lemon sorbet for an irresistibly fresh dessert spread.
Creative Ways to Present
Host a brunch dessert bar with Raspberry and Cream Éclairs as the showpiece, or line them up on a wooden board garnished with flowers and berries for a rustic-chic vibe. Mini versions are adorable for parties and wedding showers. Stack the éclairs in a pyramid and drizzle with extra glaze for a centerpiece everyone will remember!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the filled éclairs in an airtight container in the fridge. They’ll stay delicious for up to two days, though the pastry will soften slightly as it absorbs the cream—still tasty, just a little less crisp.
Freezing
For the best results, freeze unfilled choux pastry shells. Once they’ve cooled completely, pop them in a zip-top bag and freeze for up to one month. When ready to use, thaw at room temperature, crisp briefly in a 300°F oven, then cool and fill as usual.
Reheating
If you want to revive that original crispness of your Raspberry and Cream Éclairs, heat the empty pastry shells in a 300°F oven for 6-8 minutes before filling. Never heat filled éclairs, as the cream will lose its lovely texture.
FAQs
Can I use frozen raspberries for the filling?
Yes! Thaw frozen raspberries thoroughly and drain off excess liquid before mashing and folding into the cream. This keeps your filling thick and prevents sogginess.
What if I don’t have a piping bag?
You can use a sturdy zip-top bag with a corner snipped off for both piping the dough and the cream. It’s a handy substitute and works surprisingly well!
Can I make the choux pastry ahead of time?
Absolutely. Bake the shells a day or two in advance and store at room temperature in an airtight container until ready to fill—just wait to add the cream until shortly before serving for best texture.
Why did my choux pastry collapse?
This usually happens if the dough wasn’t baked long enough, or if it was removed from the oven before it developed a sturdy exterior. Make sure your éclairs are golden and feel hollow before cooling.
How do I keep my raspberry cream from becoming runny?
Make sure to beat your cream just until soft peaks form and gently fold in the raspberries. If using frozen berries, drain well to avoid adding extra liquid and keep your filling fluffy.
Final Thoughts
I hope you’re feeling inspired to whip up a batch of these delightful Raspberry and Cream Éclairs—truly a treat that’s as fun to make as it is to devour. Don’t be surprised if they become your new signature dessert, shared over coffee with friends or brought out for special occasions. Trust me: once you try these, you’ll be dreaming up reasons to make them again and again!
Print
Raspberry and Cream Éclairs Recipe
- Total Time: 1 hour
- Yield: 10 éclairs 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of crisp choux pastry filled with a luscious raspberry cream, topped with a white chocolate glaze. These Raspberry and Cream Éclairs are a perfect balance of flavors and textures, making them a standout dessert for any occasion.
Ingredients
For the choux pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the raspberry cream filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries (plus more for garnish)
For the glaze:
- 1/2 cup white chocolate chips
- 2 tablespoons heavy cream
- Red or pink gel food coloring (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the Choux Pastry: Combine butter, water, and salt in a saucepan, boil, add flour, stir, and cool. Add eggs one at a time, beat until smooth.
- Prepare the Raspberry Cream Filling: Beat cream, sugar, and vanilla until peaks form. Fold in mashed raspberries and pipe into éclairs.
- Create the Glaze: Melt white chocolate and cream, add food coloring if desired. Dip éclair tops in glaze.
- Garnish: Garnish with raspberries or powdered sugar.
Notes
- Best enjoyed the same day for maximum crispness.
- You can make the shells ahead and store unfilled in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 éclair
- Calories: 240
- Sugar: 12g
- Sodium: 100mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
