I never made éclairs before that, they seemed to be difficult to do. Actually, I’m crazy for choux pastry and for the simplicity of its ingredients, but I confirm that éclairs need some extra attentions when compared to cream puffs.
So that’s why I want to share with you today the recipe, of course, and some helpful tips just to inspire you to create the most beautiful and delicious éclairs ever!
What is really good about éclairs is definitely the filling. I chose to fill mine with a winning combination: peanut and raspberry.
The silky peanut and Dulcey chocolate namelaka swirls perfectly with the tangy and fresh raspberries jelly and the striped shell is topped with a fluffy raspberry white chocolate whipped ganache to create a wavy effect. Flowers and a Raspberry Inspiration chocolate wave add a colorful twist to this classic French treat.
If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡
100 g water
100 g whole milk
4 g Fleur de Sel
6 g caster sugar
100 g soft butter, to room temperature (20-25°C)
120 g type 1 whole wheat flour (150-180W)
230 g eggs, to room temperature
250 g fresh raspberries
4 g agar-agar
25 g caster sugar
Dulcey 32% and peanuts namelaka
180 g Dulcey 32% chocolate
92 g peanuts paste (100% peanuts cream)
2 g gelatin sheets, gold strength (200 Bloom)
10 g cold water, to soak the gelatin sheets
104 g unsweetened almond milk
8 g glucose syrup
250 g heavy cream 35% fat content, cold
Raspberry whipped ganache
3 g gelatin sheets, gold strength (200 Bloom)
15 g cold water, to soak the gelatin sheets
100 g heavy cream 35% fat content (1)
100 g raspberry puree
6 g acacia honey
6 g glucose syrup
80 g Ivoire 35% white chocolate
6 g cocoa butter
190 g heavy cream 35% fat content, cold (2)
¾ tsp (3,75 g) natural red food coloring
Raspberry Inspiration "waves"
200 g Raspberry Inspiration couverture
100 g Ivoire 35% white chocolate
Assembly and decoration
- Combine the first 5 ingredients in a saucepan and bring to boil to medium heat. Make sure that the butter is completely melted before the mixture is boiling.
- In the meantime, sieve the flour into a bowl.
- When the butter has melted and the mixture is boiling, remove the saucepan from the heat and add the sifted flour in one motion. Stir well and vigorously with a exoglass spoon or a wooden spoon to combine everything.
- When there are no lumps remaining and the mixture is fully combined, return the saucepan to the heat. Cook on medium-low heat until the dough comes together into a smooth ball and a thin film forms on bottom of the pan (approximately 2 minutes). To test if it is ready, take a piece of the dough in your hand and roll it into a ball to feel the texture. It if doesn't stick to your hand it is ready.
- Remove the saucepan from the heat and transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on a medium-low speed for a few minutes to cool the choux pastry down (50-60°C).
- Place the eggs into a jug and break up by using a fork. Lightly beating the eggs before adding them into the choux pastry helps ensure that the egg whites and yolks are properly distributed throughout the dough.
- Very slowly, start to add the eggs to the lukewarm dough a little at a time. Ensure the eggs and dough are well combined before adding more eggs. Stop the mixer and scrape down the sides with a rubber spatula if required. You might not use all of the eggs, it depends on how firm or soft the choux dough is. Check the consistency by holding a spoonful of the dough on its side, if it slowly moves and starts to slide off the spoon it is the correct consistency. If the dough does not move, add more eggs.
- When the dough is ready and has a shiny, smooth and elastic consistency, remove it from the mixer and place it onto a baking dish. Spread the dough out with a spatula and cover with plastic wrap touching the surface of the dough. Ensure the wrap touches the dough to eliminate any air. Cool in the fridge for 2h to let the gluten relax so the choux is easier to pipe.
- When the dough is completely chilled and well rested, transfer it to a disposable piping bag fitted with a 15mm or 16mm star nozzle (Wilton 6B). One of the most important way to reduce cracking in éclairs is to let the air out of the dough. Beat the dough repeatedly with your palm to flatten the dough and to pup any air bubbles. Then squeeze the mixture down the bag and press the mixture at the end of the bag.
- Line a baking tray with a Silpat mat. Pipe the choux pastry in straight lines along the length of the tray, holding the nozzle at a 45° angle to the tray. If you are unhappy with the choux or if there are any large air bubbles, simply scrape the mixture back up and start again.
- Place the choux pastry in the freezer for at least 12h or overnight. The next day, remove the tray from the freezer and leave to room temperature for about 5 minutes to defrost slightly. If the choux pastry is completely frozen, it's impossible to cut it into strips. Trim the ends off the choux pastry and cut out individual strips measuring 13 cm in length. Place again in the freezer for 30 minutes.
- Preheat the oven to 230°C, static mode. Line a perforated baking tray with a perforated silicone mat. In a small bowl combine together 20 g cocoa butter powder (Mycryo) with 20 g dextrose. This mixture will be dusted over the éclairs before baking and it will give a nice golden crust on the surface of the éclairs. This is part of the success of an even éclair as it helps to prevent the surface from breaking.
- Place the frozen choux strips onto the tray, leaving a 4 cm space in between. Dust each éclair with the cocoa butter powder-dextrose mixture. Place the éclairs in the oven and immediately reduce the temperature to 150°C. Bake for 40 minutes and do not open the oven at this stage, otherwise the éclairs will collapse. The low temperature prevents cracking on the surface.
- After 40 minutes, reduce the temperature to 140°C and bake for a further 20 minutes. The éclairs are ready when they are puffed up and golden. If the eclairs are becoming dark too fast after 40 minutes, reduce the temperature to 130°C and continue to dry them out.
- When the éclairs are ready, remove from the oven and allow to cool onto a cooling rack, without the baking tray. You can store them for one night at room temperature, not covered.
- Blend the fresh raspberries by using a hand blender until obtain a smooth puree. I don't strain the puree, but if you don't like the seeds, blend 300 g fresh raspberries, strain the puree through a sieve to discard the seeds and then weigh 250 g raspberries puree.
- Mix the caster sugar and agar-agar together in a small bowl.
- Place the raspberry puree in a saucepan and add the sugar-agar-agar mixture. Whisk until it comes to a boil. Continue boiling for 1 minute while stirring to activate the agar-agar (the agar-agar activates to 85-90°C).
- Transfer the jelly into a baking dish, cover with plastic wrap touching the surface and place in the fridge overnight.
Dulcey chocolate and peanut namelaka
- Soak the gelatin sheets in cold water.
- Melt the Dulcey chocolate in the microwave to 45°C. Add the peanut cream and stir well with a rubber spatula.
- Heat the almond milk with the glucose in the microwave without boiling, then add the soaked gelatin sheets and stir with a spatula do dissolve the gelatin.
- Pour the almond milk over the melted chocolate in three times and stir vigorously with a spatula to obtain a smooth cream.
- Transfer the cream into a mixing glass and emulsify with the hand blender to obtain a glossy and velvety texture. Add slowly and to wire the cold heavy cream, blending continuously with the mixer and without adding air bubbles.
- Pour the namelaka into a baking dish, cover with clingfilm pressed on top of the namelaka and place in the fridge for at least 12 h or overnight.
Raspberry whipped ganache
- Soak the gelatin sheets in the cold water.
- Melt the white chocolate with the cocoa butter in the microwave to 45°C.
- Heat the heavy cream (1) with the raspberry puree, the acacia honey and the glucose syrup in the microwave without boiling and dissolve in the drained gelatin sheets.
- Pour the hot mixture over the melted white chocolate-cocoa butter in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
- Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency and without adding air bubbles.
- Add slowly and to wire the cold heavy cream (2), always emulsifying with the hand blender without adding air bubbles. Add the natural red food coloring to enhance the pink color and emulsify once again.
- Pour the ganache into a baking dish, cover it with plastic wrap touching the surface and chill in the fridge for 12h or overnight.
Raspberry Inspiration chocolate "waves"
- For the thin, wavy strips of Raspberry Inspiration couverture you need to temper the couverture and I always use the tabling method. The tempering curve you need to follow is: 40/45°C (melting) - 27/28°C (cooling) - 30/31°C (the temperature of usage).
- Melt the Raspberry Inspiration couverture with the Ivoire 35% white chocolate in the microwave to 45°C, stirring occasionally with a rubber spatula.
- Pour ⅔ of the chocolate onto a marble pastry board or a cooling table and move it around with a large metal scraper and a palette knife. Once cooled (27-28°C), return it to the bowl to combine the chocolate that’s at 27-28°C with the chocolate retained at 45°C. This will bring the chocolate to working temperature (30-31°C). In short, the tempered chocolate is added to the untempered chocolate and mixed in thoroughly, until the temperature of the chocolate is completely uniform. If the temperature is still too high, a small quantity of the chocolate must be reprocessed on the cooling table or stone surface until the temperature reaches 30-31°C. If the temperature is slightly lower, heat it in the microwave for a few seconds until the temperature reaches 30-31°C.
- Once the chocolate is tempered, transfer a small part into a paper piping cone or a small disposable piping bag and cut a very small tip off the end. Pipe long waves onto a baking tray lined with guitar sheet and leave to set to room temperature overnight. The next day, place a sheet of guitar sheet on top of the wavy strips and flip the guitar sheet over. Peel the guitar sheet off the garnishes and cut them into strips of 14 cm length by using a smooth knife. You need 12 "waves".
Assembly and decoration
- Pierce the base of each éclair in 3 spots, using a 6 mm round nozzle (Wilton n°10).
- Transfer the firmed raspberry jelly into a mixing glass and blend it with a hand blender until obtain a creamy and smooth texture. Transfer the raspberry jelly to a disposable piping bag fitted with a 6 mm round nozzle and pipe little dots inside each hole of the éclairs.
- Place some Dulcey and peanut namelaka into a disposable piping bag fitted with a 6 mm funnel piping nozzle and pipe inside the éclairs on top of the jelly, so the éclairs are heavy enough. If too much cream comes out of the bottom of the éclairs, clean it on the side of the baking dish.
- Transfer the cold raspberry ganache in the bowl of a freestanding mixer fitted with whisk attachment. Whip the ganache on medium-high speed until medium peaks forms (about 5 minutes). The cream holds its shape well but is still soft and creamy. When you lift out the whisk, peak will form but the tip will fold back on itself. If you over-whip the ganache it will start to separate, to become grainy and to lose its shiny and silken texture.
- Fill a disposable piping bag fitted with ruffle nozzle (Wilton n°104) with the whipped ganache and decorate the top of each éclair.
- Garnish with a Raspberry Inspiration "wave" and some edible flowers.