Raspberry Eclair
A homemade choux pastry filled with light cream and topped with fresh raspberries, a crispy wafer, and a touch of mint for a beautiful, easy dessert.
- Total time
- 40 min
- Servings
- 4
- Calories
- 350
- Protein
- 6g
Ingredients
- ½ cup water
- 4 tbsp unsalted butter
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 cup raspberries
- 2 pieces wafer cookies
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a saucepan, bring 0.5 cup water and 4 tbsp butter to a boil. Remove from heat, stir in 0.5 cup flour until a ball forms.
- 3
Beat in 2 eggs one at a time until smooth. Spoon dough into 4 long strips on the baking sheet.
- 4
Bake for 20-25 minutes until puffed and golden. Let cool completely on a wire rack.
- 5
Whip 1 cup heavy cream with 0.25 cup powdered sugar until stiff peaks form. Slice each eclair horizontally and fill with cream.
- 6
Top with 1 cup raspberries, crumbled wafer cookies, and a few mint leaves if desired. Serve immediately.
Tools you’ll need
- baking sheet
- parchment paper
- saucepan
- mixing bowl
- electric mixer
- wire rack
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