How do I make raspberry rose eclairs?

Indulge in the fragrant flavors of raspberry and rose with our delightful Raspberry Rose Eclairs recipe. These delicate pastries will transport you to a floral paradise!

You'll need

Items needed to answer the question, How do I make Raspberry Rose Eclairs. Items include: Water Whole Milk Unsalted Butter Sugar All-Purpose Flour Large Eggs Fresh Raspberries Granulated Sugar Water (for raspberry mixture) Heavy Cream Powdered Sugar Rose Water Milk

Water 1/2 cup
Whole Milk 1/2 cup
Unsalted Butter 1/2 cup
Sugar 1 tablespoon
All-Purpose Flour 1 cup
Large Eggs 4
Fresh Raspberries 1 cup
Granulated Sugar 1/4 cup
Water (for raspberry mixture) 2 tablespoons
Heavy Cream 1 cup
Powdered Sugar 1 cup
Rose Water 1 tablespoon
Milk for glaze, as needed

Take note
Be careful when handling the hot oven and boiling sugar syrup. Keep an eye on your pastry to prevent burning.

1

Make the Choux Pastry

In a medium saucepan, combine 1/2 cup of water, 1/2 cup of whole milk, 1/2 cup of unsalted butter, and 1 tablespoon of sugar. Bring to a gentle simmer over medium heat, until the butter has melted.

2

Add the Flour

Once the butter has melted, add 1 cup of all-purpose flour to the saucepan. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

3

Prepare the Eggs

Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. The dough should be smooth and glossy.

4

Pipe the Eclair Shapes

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Fill a piping bag fitted with a large round tip with the choux pastry. Pipe 4-inch long éclair shapes onto the prepared baking sheet, leaving enough space between each éclair.

5

Bake and Cool

Bake the éclairs in the preheated oven for 25-30 minutes, or until golden brown and puffed. Once baked, remove from the oven and let them cool completely on a wire rack.

6

Make the Raspberry Rose Filling

In a small saucepan, combine 1 cup of fresh raspberries, 1/4 cup of granulated sugar, and 2 tablespoons of water. Simmer over medium heat until the raspberries have softened and the sugar has dissolved. Remove from heat and let it cool slightly. Puree the raspberry mixture in a blender or food processor. Pass the puree through a fine-mesh sieve to remove the seeds.

7

Whip the Cream and Add the Raspberry Puree

In a chilled mixing bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold in the raspberry puree until well combined. Transfer the whipped cream with raspberry filling into a piping bag fitted with a small round tip.

8

Fill the Eclairs

Using a small, sharp knife, make 3 small slits on the bottom of each éclair. Insert the piping tip into each slit and pipe the raspberry rose filling into the éclairs until they feel slightly heavy.

9

Make the Rose Glaze

In a bowl, combine 1 cup of powdered sugar and 1 tablespoon of rose water. Stir until you have a smooth glaze consistency. If the glaze is too thick, add a little milk, a tablespoon at a time, until desired consistency is achieved.

10

Glaze the Eclairs

Dip the top of each filled éclair into the rose glaze, letting the excess drip off. Place the glazed eclairs on a wire rack and let the glaze set for about 10 minutes.

11

Enjoy the Raspberry Rose Eclairs

Your Raspberry Rose Eclairs are now ready to be enjoyed! Serve them as a delightful dessert or share them with loved ones for a taste of floral paradise.