Eclairs with raspberries.

Eclairs with raspberries.

Eclairs with raspberries.

When you want to treat yourself and loved ones a sweet masterpiece, refer to the recipe with cream éclairs. Eclairs with raspberries. But in this case we do not offer cover cakes with chocolate and add to the cream fragrant raspberries.


For the choux pastry will require:

• Butter - 50 g;
• Water - 150 ml;
• Flour / s - 65 g;
• Egg - 2 pcs.

For filling:

• 300ml double cream;
• 1 hour. L. - Vanilla Extract;
• Fresh Raspberries - 250 g;
• Powdered sugar - used for dusting.

Cooking method:

1. Heat water and butter until dissolved. Allow to boil, remove from heat and sprinkle in one approach all the flour. Spread the mixture until it becomes a dough, which is going to the ball, and behind the walls. Set aside for 5 minutes. Enter a little egg, rubbing the dough, until it becomes a smooth paste is brilliant - a soft, but keep the shape. Watch out for the consistency of the test may not need all the eggs.

2. Preheat the oven to 200 ° C. Fill the pastry Choux pastry bag and otsadit each pan used for eclairs length of 15 cm at a distance from each other. Bake for 10 minutes, then lower the temperature to 190°C and cook for another 20 minutes to steel billet golden brown. Remove from the oven, make a slit in the side of each product, to let off steam. Put on the wire rack until cool.

3. Whip the cream with the vanilla extract in a stable foam, fill with cream eclairs from pastry bag or spoon. On top of the cream Put the raspberries and sprinkle with powdered sugar cakes ready.

Origin of choux pastry:

The custard dough was first prepared in 1540 by the Florentine chef Pantherelli. He moved to Paris with Catherine de 'Medici when she married the French King Henry II. Pantherly cooked cakes from this dough. And in the XVII century, French cookies baked buns from it a la carte. It was said that these buns resemble cabbage. Therefore, this dough in French means "cabbage".

Eclairs with raspberries.


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