Raspberry And Cream Éclairs (Bakery Style at Home)
Learn to make raspberry and cream éclairs with crisp choux pastry, a tangy raspberry cream cheese filling, and a bright fresh raspberry glaze.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Saucepan
- Wooden spoon
- Spatula
- Mixing bowl
- Whisk
- Piping bag
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
- Skewer
- Fine-mesh sieve
- Fork
- Blender
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
Ingredients
- 6 tbsp (85 g) unsalted butter
- 3/4 cup (180 ml) water
- 2 tsp granulated sugar
- 1/2 tsp kosher salt
- 3/4 cup (95 g) all-purpose flour
- 3 large eggs
- 1 tbsp water
- 1 tsp unflavored gelatin
- 1 cup (125 g) fresh raspberries
- 8 oz (225 g) cream cheese, room temperature
- 3 tbsp honey
- 2 tbsp confectioners' sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup freeze-dried raspberries, powdered
- 3/4 cup (180 ml) heavy cream
- 2 cups (240 g) confectioners' sugar
- 3/4 tsp vanilla extract
- Pinch of kosher salt
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