Raspberry and Cream Éclairs Recipe (2024)

These absolutely delicious. BUT careful if you are following the weight measurements. 3/4 a stick of butter is 0.75*113=84.75g, which is HALF the amount listed currently in the recipe (170g).Also, the recipe yields twice as much glaze and nearly twice as much filling as you'll need. I was making these for a crowd so I doubled the puffs measurements, and ended up with exactly the right amount of filling and glaze using their measurements as written.

I have a major sweet tooth, so my taste might be a bit different, but I feel like the filling isn’t sweet enough. Still good though. I made the glaze exactly as the recipe stated and found myself with pretty much all of it left over. If you don’t want to waste, I’d make half of the recipe only.

This recipe I made for a science project. Tastiest science ever! I cut down the glaze recipe to 1/3 of the original and got no waste, and only about a teaspoon left over, which I gave to my brother to eat :)

Lydia: I made this for my staff. With one person on the team being vegetarian, gelatin was a no go. To substitute the gelatin, I used agar agar powder—available online or usually at your nearest whole foods-type grocer. (It’s a red algae derivative and lends a slightly firmer, a tick less less creamy texture than gelatin). Skip the blooming step and, moving quickly, add the agar agar directly to the 1/4 cup of cream in the cooking stage, stirring vigorously to get it dissolved.

I filled them by making a little hole in the end and poking the piping bag tip inside and filling them that way instead of cutting the the tops off. It worked pretty well, and these are absolutely delicious! (I love putting raspberry dust on things. So tart and yummy!)

The raspberry filling was really yummy. I think it would taste delicious in crepes. Overall, this recipe was yummy, but I wanted something more from it. I'm not sure what exactly. Maybe a white chocolate drizzle, or a raspberry, white chocolate buttercream? I'm not sure, just more richness. Also, I doubled the amount of freeze dried raspberries in the filling.

The directions say to turn the oven off, then prop the door open to let the puffs dry.

Can defrosted and drained frozen raspberries be used instead of fresh?

I reduced the amount of honey to 1 tbsp, I found it too strong otherwise, used an additional tbsp of sugar in the cream instead. Like another of the commenters on this recipe I too taste the cornstarch in powdered sugar so the glaze was an issue for me. That being said my family loved these, had no complaints, and said my criticism was because I tasted each part separately and wasn’t appreciating how each element balances together in the final product. Still tweaking that glaze though.

450 waaaaaaayyy to hot they were burnt after 10 minutes and very dry

For 4-5 eclairs, cut the puff dough in 2/3, make 1/3 the filling and less than 1/3 the glaze. Add the raspberry juice slowly and stop when the glaze is still thick.

Don’t open oven while choux is cooking - try 21 minutes

These were delicious and enjoyed by both young and old. I had leftover filling and glaze, as some others have mentioned. The solution? Brioche French toast spread with filling and drizzled with glaze-a decadent breakfast!

The filling needs 2 T more sugar. Add it to the cream when whipping. Otherwise, this is a perfect and impressive dessert to serve guests.

This eclair recipe has waaaaaaaaay too much butter. I wish we had seen Noor's comment about the use of half the butter before we launched into this test batch for Valentine's Day.

These absolutely delicious. BUT careful if you are following the weight measurements. 3/4 a stick of butter is 0.75*113=84.75g, which is HALF the amount listed currently in the recipe (170g).Also, the recipe yields twice as much glaze and nearly twice as much filling as you'll need. I was making these for a crowd so I doubled the puffs measurements, and ended up with exactly the right amount of filling and glaze using their measurements as written.

Excellent! I could only find freeze-dried strawberries at my grocery store, so I did strawberry eclairs. I also reduced the oven temperature to 350 after 10 mins and never opened the oven door to rotate. Half the glaze is adequate and maybe 1/3 of the filling -- lots leftover!

How to use pectin instead of gelatin?

I have a pretty inconsistent oven in a rental unit. I looked at a bunch of other choux pastry recipes and found cooking them at 400 degrees for 30-40 mins worked much better. Prick them when the smell of pastry fills your apartment. The filling was yummy! Didn't love the glaze. I can always taste the cornstarch from the powdered sugar in these type of glazes. Also there seems to be an error in the metric conversions. For the puff, 6 tablespoons doesn't equal 170 grams of unsalted butter.

These were fantastic. I doubled the amount of freeze dried raspberries in the filling. Also, I had a bunch of leftover filling and glaze (which was fine bc they are DELICIOUS).

I followed this recipe exactly and they turned out perfect! I did try one eclair before sprinkling the raspberry powder on top and it was lacking compared to the final product. The powder adds a tartness that goes beautifully with the sweetness of the pink icing and the light, fruity raspberry cream inside. It truly is a “labor of love” but it’s worth it!

I know it says serve immediately but I wonder if they would freeze well. I’d like to make them the day before a July 4 gathering. Any thoughts?