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Raspberry Rose Éclairs
60% authentic · French-inspired
A creative twist on classic éclairs, featuring a delicate rose-infused pastry cream and a vibrant raspberry glaze.
Ingredients
- All-purpose flour1 cup
- Unsalted butter1/2 cup
- Water1 cup
- Eggs4 large
- Salt1/4 teaspoon
- Milk2 cups
- Cornstarch1/4 cup
- Egg yolks4 large
- Granulated sugar1/2 cup
- Rose water1 teaspoon
- Fresh raspberries1 cup
- Lemon juice1 tablespoon
- Powdered sugar1 cup
Steps
- 1
Prepare choux pastry as per the Classic Chocolate Éclairs recipe. Pipe and bake éclairs.
- 2
Prepare rose pastry cream: Make a standard pastry cream base using milk, cornstarch, egg yolks, and sugar. Once thickened and smooth, remove from heat and stir in rose water. Chill completely.
- 3
Prepare raspberry glaze: Puree fresh raspberries with lemon juice. Strain to remove seeds. Gradually whisk in powdered sugar until a thick, pourable glaze forms.
- 4
Once éclairs are cool, slice them horizontally.
- 5
Fill the bottom half of each éclair with the rose pastry cream.
- 6
Place the top half back on.
- 7
Drizzle the raspberry glaze over the top of each éclair. Garnish with a fresh raspberry or edible rose petal if desired.
- 8
Let the glaze set slightly before serving.
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