How do I make feather-light raspberry eclairs with white chocolate drizzle?

Indulge in the delicate flavors of our Feather-light Raspberry Eclairs with White Chocolate Drizzle. A sweet treat that will leave you wanting more!

You'll need

Items needed to answer the question, How do I make Feather-light Raspberry Eclairs with White Chocolate Drizzle. Items include: Eggs All-Purpose Flour Unsalted Butter Water Heavy Cream Raspberry Puree White Chocolate Chips

Eggs 4
All-Purpose Flour 1/2 cup
Unsalted Butter 1/4 cup
Water 1/2 cup
Heavy Cream 1 cup
Raspberry Puree 1/2 cup
White Chocolate Chips 1/2 cup

Take note
Be careful not to get too carried away with the white chocolate drizzle. It's so delicious, you might find yourself wanting to put it on everything!

1

Make the Choux Pastry

In a saucepan, bring 1/2 cup of water and 1/4 cup of unsalted butter to a boil. Once the butter has melted, quickly stir in 1/2 cup of all-purpose flour until the mixture forms a smooth dough. Remove from heat and let it cool slightly.

2

Add the Eggs

Add the eggs, one at a time, to the dough mixture. Make sure each egg is fully incorporated before adding the next one. This step might seem a bit eggy, but trust me, it's necessary for that feather-light texture!

3

Pipe the Eclair Shells

Transfer the dough mixture to a piping bag fitted with a round tip. Pipe the dough onto a baking sheet, forming long, thin eclair shells. Don't worry if they're not perfect, imperfections make them charming!

4

Bake and Cool

Bake the eclair shells in a preheated oven at 400°F (200°C) for about 20-25 minutes or until they're golden brown. Once baked, let them cool completely on a wire rack.

5

Fill with Raspberry Cream

While the eclair shells are cooling, prepare the raspberry cream. In a mixing bowl, beat 1 cup of heavy cream until soft peaks form. Gently fold in 1/2 cup of raspberry puree. Transfer the cream mixture to a piping bag.

6

Drizzle with White Chocolate

In a small saucepan, melt 1/2 cup of white chocolate chips over low heat. Once melted, remove from heat and let it cool slightly. Drizzle the white chocolate over the filled eclair shells, using a spoon or a piping bag. Get creative with your drizzle patterns!