Vanilla Raspberry Mini Eclairs
These Vanilla Raspberry Mini Eclairs are delectable bite-sized pastries that combine the timeless flavors of creamy vanilla and tangy raspberry. These elegant treats feature delicate choux pastry shells, filled with a luscious vanilla pastry cream and homemade raspberry jam.
Ingredients
Vanilla Pastry Cream
- 1 ⅓ cup (320ml) milk
- 1 vanilla pod
- 1 egg
- 1 egg yolk
- 1/2 cup (100g) sugar
- 1/3 cup (45g) flour
- 2 tsp (6g) cornstarch
Choux Pastry
- 1/4 cup (60ml) milk
- 1/4 cup + 1 tsp (65g) butter
- 1/4 cup (60ml) water
- 1 tbsp (15g) sugar
- 1/4 tsp (1g) salt
- 1/2 cup (65g) flour
- 3 small eggs (or 2 large ones - about 4 oz -110g )
Raspberry Jam
- 9 oz (250g) raspberries , fresh or frozen
- 1/3 cup (70g) sugar
- 2 tsp (6g) cornstarch
For Decoration
- 1/4 cup (40g) white chocolate
- fresh raspberries
- pistachios
Instructions
Prepare the vanilla pastry cream.
- In a saucepan bring to a simmer the milk, vanilla pod and the seeds.
- In a large bowl, mix together the egg, egg yolk and sugar, until pale and creamy.
- Add in the flour and mix until incorporated.
- Add in the cornstarch and mix until incorporated.
- Take a small amount of milk out and whisk it into the egg mixture to warm it up.
- Once the egg mixture is warm to the touch, whisk it into the pot of milk.
- Cook over medium heat until it comes to a boil. Then quickly remove from the stove and press plastic wrap onto the surface of the cream, leave to cool completely.
Prepare the choux pastry.
- Preheat the oven to 350F (180C) with ventilation on and line a baking pan with parchment paper.
- In a saucepan, bring the milk, water, butter, sugar and salt to a simmer.
- Once the butter is melted, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon. The dough needs to come together as a smooth ball and the bottom of the pan will have a skim of dough stuck to it.
- Remove from the heat and add the eggs, one at a time, mixing with a hand mixer after each one. Mix until you get a soft paste that will hold its shape.
- Use a piping bag fitted with a big round or star tip and gently pipe the dough into 2 3/4 inches (7 cm) logs and leave a little space between each log.
- Bake them for about 25-30 mins. They should be puffy and start to turn golden-brown. Remove from the oven and let them cool before filling.
Make the raspberry jam.
- In a saucepan bring to a boil all the ingredients and let them boil at low heat for 7-8 minutes.
- Remove from the stove and let cool completely.
Assemble the eclairs.
- Fill two piping bags fitted with small round piping tips, one with the raspberry jam and the other with the vanilla pastry cream.
- Take each mini eclair and with a small round tip, pierce one little hole into the flat side of each one.
- Fill each eclair with the vanilla cream.
- Repeat with the raspberry jam.
- Melt the white chocolate over a bain-marie.
- Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberries and pistachios. Enjoy!
Nutrition
Serving: 1serving out of 20Calories: 121kcalCarbohydrates: 18.2gProtein: 2.5gFat: 4.7gSaturated Fat: 2.6gCholesterol: 44mgSodium: 40mgPotassium: 52mgFiber: 0.9gSugar: 12.4gCalcium: 37mg