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White Chocolate Raspberry Éclairs

Up your party game with these White Chocolate Raspberry éclairs. Filled with white chocolate pastry cream and fresh raspberries, this tasty éclair recipe is the perfect pop of pink that your party needs! Whether you're hosting an Easter brunch or a springtime soiree, these raspberry éclairs are sure to impress. Top your éclairs with a fresh raspberry glaze for an added touch of sweetness.

AmountAbout 30 eclairs

Ingredients & Tools
Instructions

Ingredients

Eclairs
1 cup water
6 tablespoons butter
1/4 teaspoon salt
1 cup all-purpose flour, sifted
4 eggs

White Chocolate Pastry Cream
6 tablespoons granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
4 egg yolks
1 teaspoon vanilla extract
2 tablespoons butter
3 ounces white chocolate, roughly chopped
1 cup fresh raspberries, sliced in halves

Raspberry Glaze
1 cup fresh raspberries
1 teaspoon granulated sugar
2 cups confectioners' sugar, sifted
2 tablespoons milk
Wilton White Nonpareils Sprinkles (optional)
Wilton White Sugar Pearls (optional)

Instructions

Click to mark complete

For the eclairs: Preheat oven to 400ºF. Line cookie sheets with parchment paper.
Place water, butter and salt in medium saucepan and bring to a boil. Lower the heat to medium, add the flour all at once continue to cook, stirring constantly until the mixture leaves the sides of the pan and forms a ball. Remove from heat; add eggs one at a time, making sure each egg is well blended before adding the next.
Fill disposable decorating bag fitted with tip 1A with dough. Pipe dough into 3 inch lines on prepared cookie sheet. Allow at least 2 -inches in between for spreading.
Bake 20-25 minutes or until puffed and golden brown. Turn off oven and leave éclairs in closed oven for 10 minutes. Remove from oven and cool completely.
For the pastry cream: In small saucepan, combine sugar, flour and salt. Whisk in milk and egg yolks until combined. Cook over medium heat, stirring constantly with a spoon, until mixture is thickened, about 5-7 minutes or until temperature reaches 160 ºF. Remove from heat; stir in vanilla extract, butter and white chocolate until butter and white chocolate are melted.
Fill large bowl with ice. Pour pastry cream into small bowl and place inside large bowl to cool, stirring occasionally until cool. To prevent skin from forming, cover until use. Refrigerate until cold, at least 2 hours.
To fill eclairs: Slice éclairs in half, length wise. Use a disposable decorating bag filled with pastry cream and fitted with tip 21 to pipe a row of stars on the bottom half of éclair. Place raspberries on top, about 3 halves per éclair. Fill as close to serving time as possible to prevent éclairs from getting soggy.
For the glaze In a small saucepan combine raspberries and granulated sugar. Stir over medium heat, breaking up the raspberries. Continue to heat, stirring occasionally, until mixture thickens, about 5 minutes. Remove from heat and strain mixture to remove all seeds. Combine raspberry mixture (about 2 tablespoons), confectioners’ sugar, and milk. Dip tops of éclairs in glaze and place on filled éclairs.
Sprinkle with nonpareils and sugar pearls, if desired. Serve immediately or refrigerate until serving.