Ingredients
For the Raspberry Chantilly
75 g white chocolate
300 heavy cream
90 g raspberries
For the Icing
60 g Valrhona raspberry Inspiration
35 g butter
90 g powdered sugar
1 teaspoon water (more if necessary)
Red food coloring (optional)
Raspberries for garnish
Directions
Step 1
For the Pate a Choux Dough
Step 1
Make 1 batch of the pate a choux dough recipe
Step 2
Using a star tip, pipe small 2-3 inch logs.
Step 3
Bake the choux for 15 minutes at 425, dropping the temperature to 375 for another 10-15 minutes until the choux is puffed, and golden brown
Step 4
Set aside to cool while working on the other components
Step 5
For the Raspberry Chantilly (Whipped Cream)
Step 1
Melt the white chocolate and 200ml in the microwave or over a double boiler until completely melted and smooth.
Step 2
Cool to room temperature (ideally rest in fridge overnight)
Step 3
Blend or mash raspberries to release the juice. Pass this mixture through a fine mesh sieve
Step 4
In a stand mixer, combine the white chocolate mixture and the remaining cream. Until desired consistency
Step 5
Pour in raspberry puree and mix until combined
Step 6
For the Glaze
Step 1
Melt butter and chocolate in the microwave in 15 second intervals
Step 2
Combine the chocolate mixture with sugar and water, stirring until well combined
Step 3
Adjust the consistency of the glaze with more water or powdered sugar
Step 4
For the Assembly
Step 1
Poke three holes out of the rounded side of the eclair. Pipe the raspberry chantilly into the cooled eclairs
Step 2
Top with glaze, and garnish with fresh raspberries
