Summer Berry Eclairs

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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

Filling:

  • 200ml double cream
  • 50g melted white chocolate (optional)
  • 4 raspberries for each éclair

Icing:

  • 2 large raspberries
  • 5 tbsp icing sugar

Method:

Profiteroles:

  • 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.

Cream:

  • Whisk the double cream until just thick, with the whisk still on slowly add the melted white chocolate. Transfer to the fridge.

Icing:

  • 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!

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