Mini Raspberry White Chocolate Eclairs
Mini Raspberry White Chocolate Eclairs
Ingredients
White chocolate
- 180g white chocolate, melted, cooled
Basic choux pastry
- 60g butter, chopped
- 2/3 cup cold water
- 2/3 cup plain flour
- 3 eggs, lightly beaten
Raspberry cream
- 300ml thickened cream, whipped
- 1 tsp vanilla extract
- 1 tsp caster sugar
- 1 cup frozen raspberries, thawed, crushed
Instructions
- 1
Preheat oven to 220°C/200°C fan-forced. Line 3 large baking trays with baking paper.
- 2
Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
- 3
Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
- 4
Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
- 5
Spoon dough into a piping bag fitted with a 1 cm plain nozzle. Pipe 5 cm long logs, 4 cm apart, onto prepared trays. Brush with reserved egg.
- 6
Bake 1 tray of eclairs for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 7 to 8 minutes or until golden and puffed. Using a small knife, carefully cut eclairs in half horizontally. Return to oven, cut-side up. Bake for 4 to 5 minutes to dry out centres. Cool on tray. Increase to 220°C/200°C fan-forced. Repeat with remaining trays.
- 7
Make raspberry cream: Combine cream, vanilla and sugar. Fold in raspberries to form a marbled effect. Spoon evenly over eclair bases. Spread eclair tops with chocolate. Arrange tops over filling. Refrigerate for 15 minutes or until chocolate has set. Serve.