Bake Good

Mini Raspberry and White Chocolate Éclairs

  • Expert
  • 28- (8cm/3”) small éclairs
  • 6 hr 10 min
Baking Success Or Baking Mess

Ingredients

CHOUX PASTRY
½ cup whole milk
½ cup water
½ cup unsalted butter
pinch of salt
1 cup all-purpose flour
1 teaspoon sugar
3 eggs, room temperature
FILLING
2 cups whipping cream
1 teaspoon raspberry flavoured extract
2 tablespoons Fleischmann's® Corn Starch
¼ cup icing sugar
4 drops red food colouring (optional)
WHITE CHOCOLATE GLAZE
½ cup white chocolate chips
1-1/2 tablespoons Mazola® Canola Oil
2 tablespoons Crown® Lily White® Corn Syrup
2 tablespoons whipping cream
6-8 drops red food colouring, or until desired colour is reached
½ cup icing sugar, sifted

Instructions

Preheat oven to 425°F. Combine milk, water, butter, and

salt in a saucepan and bring to a boil over high heat. Mix flour and sugar

together and add to saucepan, continuously stir with a wooden spoon until dough

forms, coming away from sides of pan. Lower heat to medium and cook dough until

slightly shiny and forms a ball, about 2 minutes.


Transfer dough to a mixing bowl of a stand

mixer. Start mixing on low speed for 3-4

minutes until slightly cooled. Start

adding eggs in one at a time making sure each one is fully incorporated before

adding the next one. Beat for 1 minute after all eggs are added.


Prepare

your baking sheet lined with parchment paper. Transfer dough into a piping bag with a 1.5 cm piping tip. Pipe strips of dough 2 cm wide by 8cm long. Place

tray in oven and bake for 15 minutes then reduce temperature to 350°F and bake

for 18-20 minutes longer or until golden brown and when split in half they are

almost dry inside. Remove from oven and poke a hole in each end of the éclairs

to let the steam escape. Cool completely

before filling.


Begin making your filling by mixing

the icing sugar and cornstarch together, set aside. Pour whipping cream and raspberry extract

into a mixing bowl of stand mixer fitted with a whisk attachment. Whip cream until soft peaks form; gradually

add in icing sugar mixture and continue to beat until stiff peaks form. Transfer

mixture into piping bag fitted with a star piping tip and keep in fridge until

ready to use.


To

fill the éclairs, cut along one long side of the éclair, being careful not to

cut right through to the other side.

Gently open it up to allow room to pipe your whipped cream filling

in. Repeat and fill all éclairs. Alternately, instead of cutting open éclairs you

can fill them by piping into the holes on each end.


To make white chocolate glaze, place all ingredients (except the icing

sugar) in microwave safe bowl, heat in 15-second intervals on high, stirring

after each duration until chocolate is melted, 30 seconds total. Continue to stir

until smooth and chocolate has melted completely. Gradually add in half of the

icing sugar, stir until smooth, then add the rest, repeat until smooth

consistency. Spoon glaze over assembled

éclairs, spreading gently to allow glaze to cover tops.


Best

served immediately or stored in airtight container in refrigerator for up to 2

days. Allow to come to room temperature

before serving.


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