Eclair with Creamy Raspberry Cream Recipe
Classic dessert with a raspberry note in the cream. These cakes are liked by both children and adults, will decorate your tea party and just lift your mood, like any dessert!
Servings
20
Cook Time
90minutes
Servings
20
Cook Time
90minutes
Ingredients
Eclairs dough:
Cream:
Instructions
  1. In a saucepan, pour water, milk, add sugar, salt and butter. Boil.
  2. Sift the flour.
  3. Remove the saucepan from the heat, add the flour and mix well
  4. Put back on the fire and, mixing well, keep on fire for 3 minutes.
  5. Transfer the dough to a whipping bowl, add 1 egg at a time, stirring the dough. I use a mixer, but you can also manually.
  6. The finished dough is transferred to a pastry bag.
  7. Spread the parchment on a baking sheet and sprinkle with flour. Squeeze out the dough strips for 6-7 cm. Send to bake in a preheated 200 degree oven for 25-30 minutes.
  8. Wash the raspberries and let them drain well.
  9. Use a spoon to RUB the berries through a strainer.
  10. Add sugar and gelatin, if it is fast acting. If not, then pre-fill the gelatin with water to swell, then heat it in the microwave and add it to the warm raspberry syrup.
  11. Put on the fire and bring it to about 60 degrees, so that the gelatin will disperse. Remove and allow to cool.
  12. Combine the cream and powdered sugar, whisk.
  13. Add a trickle of raspberry syrup.
  14. Continue whipping.
  15. Cut the eclairs in half, apply the cream to the lower part, close the second half. Spread another layer of cream on top. Decorate with raspberries.
  16. Enjoy.
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