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🍰 Raspberry Eclairs

200 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Stir the cornstarch smoothly into 125 milliliters of milk.
  2. 2. Vigorously mix the egg yolks with 25 grams of full cane sugar.
  3. 3. Bring the remaining milk, remaining sugar, vanilla powder, and strawberry sauce to a boil.
  4. 4. Take one-third of this hot milk mixture and stir it into the egg yolk mixture while adding it.
  5. 5. Pour everything back into the pot with the hot milk.
  6. 6. Stir constantly over medium heat until the mixture boils and thickens.
  7. 7. Cover the pot and let the cream cool down.
  8. 8. Bring 250 milliliters of water, a pinch of salt, and the butter in small pieces to a boil in a pot.
  9. 9. Remove the pot from the heat and add the flour all at once.
  10. 10. Stir quickly until everything combines.
  11. 11. Place the pot back on the stove and heat the mixture while stirring.
  12. 12. Stop stirring when the dough pulls away from the sides of the pot and a white layer forms on the bottom.
  13. 13. Transfer the dough to a bowl.
  14. 14. Beat the eggs one by one, in succession, thoroughly with a hand mixer.
  15. 15. Fill the dough into a piping bag fitted with a round tip.
  16. 16. Pipe small strips onto a baking sheet lined with baking paper.
  17. 17. Fill the cooled cream into a piping bag fitted with a small, round tip.
  18. 18. Poke a hole into each eclair and fill it with the cream.
  19. 19. Mix powdered sugar and lemon juice for the sugar glaze.
  20. 20. Color the glaze pink with raspberry juice.
  21. 21. Spread the glaze over the eclairs and let it set.
  22. 22. Garnish the eclairs with fresh raspberries as desired.

Nutrition per serving