Éclairs and profiteroles have to be one of my favourite pastries and desserts, I usually do a chocolate sauce with a cream filling. But with all the fantastic summer fruit around at this time of year I made a change from the usual! I used raspberries, however strawberries will work just as well.
This will make about 12 éclairs depending on how large you like them.
You will need:
For the profiteroles:
- 60g butter
- 125ml water
- 75g plain flour
- 2 eggs
- 200ml double cream
- 50g melted white chocolate (optional)
- 4 raspberries for each éclair
- 2 large raspberries
- 5 tbsp icing sugar
- Pre-heat the oven to 200 degrees, grease and line 2 baking sheets.
- Melt the butter slowly with the water. Once melted bring to the boil.
- As soon as the water and butter boil turn the heat off and add the flour. Mix the flour vigorously with a wooden spoon until you have a ball of dough that comes away from the sides of the pan leaving the pan ‘clean’.
- The mixture should have cooled enough to add the eggs. If the pan and the dough are still too warm then the eggs will cook. Add the eggs one at a time mix thoroughly after each addition. You should end up with a thick sticky mixture that holds its shape.
- Transfer to a piping bag that has a large star nozzle. I piped my éclairs into finger shapes.
- Place in the hot oven for 15 minutes then reduce the heat to 180 degrees for a further 10 minutes.
- During the cooking time DO NOT open the oven!!
- They should be puffed up and golden brown.
- Transfer to a wire rack for cooling.
- Whisk the double cream until just thick, with the whisk still on slowly add the melted white chocolate. Transfer to the fridge.
- Put the 2 large raspberries in a glass bowl and mash them with a fork. Now depending on how juicy your raspberries are will depend on how much of the icing sugar you will need to use.
- You need an icing that is quite thick so it stays on top of your éclairs and not drip off.
- The raspberry not only colours the icing but also flavours it too. You will NOT need to add any water to the icing.
- Once the éclair shells are completely cold, cut them in half length ways.
- Ice the top halves and leave to set.
- Pipe the cream onto the bottom halves, evenly space the 4 raspberries on to the cream, then carefully place the iced ‘lids’ on and they are ready for serving.
These ideally need to be eaten the same day – not really a problem in my house!