Chocolate Raspberry Eclairs are an elegant and indulgent treat combining the light, airy texture of choux pastry with rich chocolate and tangy raspberry flavors. These eclairs are perfect for special occasions or as a luxurious dessert to impress your guests.
Why You’ll Love This Recipe
- Exquisite Flavor: The combination of chocolate and raspberry offers a delightful balance of sweet and tart.
- Light and Flaky: The choux pastry is crisp on the outside and airy on the inside, making for a perfect texture.
- Elegant Presentation: These eclairs are visually stunning and perfect for adding a touch of sophistication to any event.
Ingredients
- For the Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- For the Chocolate Ganache:
- 4 ounces semi-sweet or dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter (optional, for added shine)
- For Garnish (optional):
- Fresh raspberries
- Mint leaves
Instructions
- Prepare the Raspberry Filling:
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).
- Mix cornstarch with a small amount of water to create a slurry, then stir it into the raspberry mixture. Cook for an additional 1-2 minutes until thickened.
- Remove from heat and let cool completely. Strain through a fine-mesh sieve if you prefer a smooth filling.
- Prepare the Choux Pastry:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.
- Allow the dough to cool for about 5 minutes, then add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes, or until the eclairs are puffed and golden brown. Turn off the oven and let the eclairs cool inside with the door slightly ajar for another 10 minutes.
- Prepare the Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
- Stir until smooth and glossy. If desired, stir in the butter for added shine.
- Let the ganache cool slightly before using.
- Assemble the Eclairs:
- Once the eclairs are completely cooled, cut them in half lengthwise or use a small knife to make a slit in the side.
- Fill a piping bag fitted with a small round tip with the raspberry filling. Pipe the filling into each eclair.
- Dip the top of each eclair into the chocolate ganache, allowing the excess to drip off. Alternatively, you can spread the ganache over the top with a knife.
- Place the eclairs on a wire rack to set.
- Garnish and Serve:
- Garnish with fresh raspberries and mint leaves if desired.
- Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Tips and Variations
- Eclair Shape: For mini eclairs, simply pipe smaller strips and reduce baking time accordingly.
- Filling Variations: Substitute raspberry filling with other fruit fillings or pastry cream for a different flavor profile.
- Chocolate Variants: Use white chocolate or milk chocolate for a different flavor in the ganache.