I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. —Elisabeth Larsen, Pleasant Grove, Utah,
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 4 large egg yolks, room temperature
- 2 tablespoons unsalted butter
- 1/2 cup water
- 6 tablespoons unsalted butter, cubed
- 1/4 cup whole milk
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs, room temperature
- 2/3 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 tablespoon light corn syrup
- 1 cup fresh raspberries
image/svg+xml Text Ingredients View Recipe,
In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold.
Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms.
For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.
1 eclair: 295 calories, 18g fat (11g saturated fat), 144mg cholesterol, 96mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 6g protein.