Add the xanthan and thicken slightly in order to keep the raspberry … Beat yolks, sugar and cornflour together in a heatproof bowl. Type: Clear: Raspberry Rose Eclair quantity. In a large pan over low heat, melt butter and 225ml water. Serve with a drizzle of remaining coulis. Using kitchen scissors, cut 1 eclair in half. Combine the raspberry purée and sugar and bring to a boil. Dec 12, 2015 - This beautiful éclair recipe couples fruity raspberries – both fresh and puréed – with the delicate, floral notes of roses. Home / Shop Eclairs / Mini Eclairs / Raspberry Rose Eclair Raspberry Rose Eclair $ 3.80 – $ 38.50 inc. GST. Trim the ends of each strip into a curve the same shape as the ends of the éclairs. I love its shape, texture and taste, and it combines perfectly in desserts and cakes. They can be refrigerated to eat later, but are at their best when freshly made, 35 minutes, plus 3 hours cooling and time to make the éclair shells, Join our Great British Chefs Cookbook Club. Take the bowl off the heat and carefully dip each éclair into the chocolate at a 45-degree angle to coat the top. SKU: N/A Categories: Mini Eclairs, Shop Eclairs. The Raspberry Glaze. Pipe the pink icing onto the raspberry filled éclairs and the green icing onto the pistachio filled éclairs. Dip top half of éclairs into melted dark … Split éclairs horizontally in half and fill each bottom portion with whipped cream. Pipe into the éclairs. Gradually mix in milk. Pipe into the éclairs. Spoon chocolate over the éclair top the arrange over the base. Recipe for raspberry and rose éclairs – makes about 25 small éclairs or 15 larger ones. Trim the ends of each strip into a curve the same shape as the ends of the éclairs. Pipe the cream into the éclairs adding the lychee-filled raspberries and place on … 5. Carefully pipe the filling into each éclair. Cover surface with clingfilm and cool completely. To make the icing, work raspberries through a fine sieve to make a purée. On a double boiler, combine the sugar, eggs, raspberry purée and lemon juice. Taste the mixture before adding any more as the flavour of rosewater can be very overpowering and it���s very easy to add too much! Stir until everything is melted and mixture is smooth. To make your pink raspberry glaze add 100g of icing sugar to a bowl along with a few drops (remember to taste test) of raspberry essence, pink food colouring and 2 … Spoon custard onto éclair base, top with 3-4 raspberries. I knew that I had to make eclairs … Grease a 6-hole, non-stick friand tin (or small-hole muffin tin). With a damp finger, pat down any peaks. Grease 2 large baking trays. I made some of Grandma Betty's raspberry jam about a week ago, as it's my favorite! You can find … Stir in the icing sugar, making sure there are no lumps. The glaze will not dry completely, it will be shiny and tacky, so be careful when handling, To assemble the éclairs, scrape the pastry cream into a disposable piping bag and twist the open end to secure it closed. This beautiful pink éclair recipe couples fresh raspberries with both a pastry cream and glaze flavoured with raspberry purée. Using freeze dried fruit is a great way to add fruity flavor without the added moisture and without having to change the original recipe. Gradually beat eggs into dough to make a paste-like mix. Transfer the raspberry jam to a piping bag and pipe a line along the bottom half of the split eclairs. August 26, 2014 at 12:37 PM Once the shells are cooked and cooled and the raspberry mousse has chilled for at least an hour you can assemble the eclairs. Add the strained lemon juice. This lovely, delicate éclair recipe uses tart, fruity raspberries – both puréed and fresh – together with the fragrant, floral flavours of rose. 241 S. Court St., Medina, OH 44256 (330) 952-1600. Place a raspberry on top of each éclair and sprinkle over the dehydrated raspberry and rose petal (if using). It���s important that the butter is cold for this recipe ��� if it���s too warm and soft, the butterfat will separate when it hits the pastry cream and you will be left with oily puddles in your cream, When the milk mixture has reached a simmer, remove from the heat and whisk it into the yolks, a little at a time to stop the yolks scrambling, then return the whole mixture to the saucepan, Heat the mixture over a medium heat, scraping the bottom with a spatula to stop it cooking unevenly, until the pastry cream has thickened and is just starting to bubble ��� this should take less than a minute, Turn off the heat and whisk in the cold butter until melted and fully incorporated, Stir the cooled raspberry purée through the warm pastry cream, mixing well to thoroughly combine. Raspberry and rose éclairs. Snip the ends off the piping bags and pipe on top of the raspberry éclairs. Preheat oven to 200°C (180°C fan) mark 6. Remove from heat and pour the lemon juice. Remove from the heat and whisk in the gelatin to dissolve. Place a raspberry on top of each eclair and sprinkle over the dehydrated raspberry and rose petal (if using). Refrigerate until ready to use ��� the longer you leave it in the fridge, the more it will thicken, To glaze the tops of the éclairs (for the éclairs you will need 6 éclair shells - follow the link to the recipe in the introduction to make these), carefully slice off the top third of each tube ��� the straighter the better ��� and dip the top-facing side of each éclair into the glaze, making sure every part of that side is covered, Lay each glazed top on a wire-mesh cake rack so the excess can drain off. Raspberry is one of my top favorite summer fruit. Make ganache. This lovely, delicate 챕clair recipe uses tart, fruity raspberries ��� both pur챕ed and fresh ��� together with the fragrant, floral flavours of rose. Discard seeds. Carefully place the glazed tops back on each éclair and sprinkle with a few dried rose petals to decorate, Serve immediately. Add the fondant icing sugar and enough water to make a thick icing. I love eclairs, well I love choux pastry, I don’t really mind if it’s a raspberry eclair, a bun, a religiuese or a paris-brest. Try the Raspberry and rose éclairs for something pink and fruity, with a delicate touch of rose. Or the zingy Gin, citrus and pink peppercorn éclairs that couple the botanical notes of dry gin with red grapefruit, orange and lemon zests and floral pink peppercorns. Feb 9, 2019 - A pretty-in-pink version of the classic favorite, these éclairs are filled with a raspberry cream made with fresh and freeze-dried raspberries for concentrated flavor and a rosy hue Trader Joe’s and Whole Foods carry freeze-dried raspberries, as do many online stores, but you can leave them out if you can’t find them —… You should have 60g of purée, Add 1 tablespoon of the sugar to a medium bowl and set aside. As soon as boiling, take pan off heat and quickly beat in flour with a  wooden spoon – keep going until mix comes away from the sides into a glossy dough. Place a raspberry on top of each eclair and sprinkle over the dehydrated raspberry and rose petal (if using). Empty into a large bowl and cool for 10min. We asked a therapist, Our Beauty Director's favourite new mascara is £8, The 35 minute pasta recipe we're making tonight. This ingredient shopping module is created and maintained by a third party, and imported onto this page. In a medium, heavy-bottomed saucepan, heat the milk, cream, the rest of the sugar and a tiny pinch of salt over medium heat, stirring occasionally to stop the dairy scorching on the bottom and to help the sugar melt, While the milk mixture is heating, add the yolks to the reserved sugar and whisk until the mixture looks creamy. Spread the icing out using a palette knife dipped in boiling water, so the top is smooth. Spread on top of éclairs and sprinkle over dried raspberries and rose petals, if using. For my raspberry eclairs, I use freeze dried raspberries for the glaze and topping. Sift the icing sugar and flour into a bowl. Mix well before it cools and dip the éclair tops into the rose fondant. This beautiful pink 챕clair recipe couples fresh raspberries with both a pastry cream and glaze flavoured with raspberry pur챕e. Add to cart. To ice the éclairs, break the white chocolate into small pieces and put in a … Raspberry and rose ganache filling: chop the chocolate and put in a bowl. Heat up to 40ºC the frozen raspberries with the sugar and the glucose. You can go classic chocolate and cream or mix up the flavours. Step 23: For the raspberry éclairs, on a surface lightly dusted with cornflour, roll out the red fondant to 1.5–2mm thick and cut three 12 x 2.5cm-wide strips. Pipe a 12cm line on to prepared baking tray, doubling back so the éclair is 2 lines thick. Raspberry IQF jam. Return to pan and cook, stirring, until thick (it will need to boil). To make the icing, work raspberries through a fine sieve to make a purée. Keep adding drops until you are happy with the flavour ��� there should be only a very delicate touch of rose, Scrape the pastry cream into a bowl and cover the top with cling film, pressing it down onto the cream so it doesn���t form a skin as it cools. Sharp raspberry and fragrant rose water cut perfectly through whipped cream and white chocolate. These raspberry and chocolate eclairs are filled with milk chocolate cream and are glazed with chocolate and raspberry … You may be able to find more information about this and similar content on their web site. Set aside to cool slightly. Raspberries and rose share volatile flavour compounds in common ��� so they are an excellent flavour match. Bring to boil and cook until 104ºC. I have three flavours to get you started. Using a serrated knife, slice in half horizontally, leaving one long edge attached. Mix in icing sugar to make a spreadable icing. As long as it’s iced and filled with something tasty, I’m pretty happy. Serve with a drizzle of remaining coulis. Take off heat and beat in butter. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. For the raspberry and rose pastry cream, add the raspberries and 1 tsp sugar to a small saucepan and cook over a medium heat until the fruit is completely broken down and has released all of its juices ��� you can crush the fruit a little with a spoon to help this along. Add more rosewater if necessary. Violets and berries also go together fantastically. Although they are listed separately, both the glaze and the pastry cream call for fresh raspberry pur챕e, so feel free to make both pur챕es at the same time ��� I have given the weights of the pur챕e to be added in the directions of each recipe. Place the eclairs back on the cooling rack and allow to set in the fridge or in a cool place for around 30 minutes. This recipe calls for a batch of six choux 챕clair shells. Reserve in the fridge until needed. Add the cornflour and whisk to completely combine, Measure the cold butter and cut into medium pieces. Sun 1PM to 5PM Discard seeds. The pastry cream filling is light and silky with plenty of flavour, and the glaze is glossy and with a delicious tang. You may be able to find more information about this and similar content at piano.io, Jamie Oliver has Xmas lunch ideas for two covered, Sprout, fennel, apple and blue cheese tart recipe, Brown sugar meringues with figs and cream, RED, PART OF THE HEARST UK FASHION & BEAUTY NETWORK. Return to oven (opened out) for 5min to dry out. Friands are small almond-based cakes which use egg whites as the raising agent. Violets and berries also go together fantastically. Fill the eclairs. Raspberry and Rose Cream: While the tart dough is cooing, make the raspberry and rose cream. A hint of rose is present in both the rosewater in the pastry cream and the dried rose petals sprinkled on top. Cool down rapidly and reserve. If you have more or less, adjust the amount of icing sugar slightly to compensate. Love you! Mix in the fresh, ripe raspberries, previously processed with a blender. A hint of rose is present in both the rosewater in the pastry cream and the dried rose petals sprinkled on top.Raspberries and rose share volatile flavour compounds in common – so they are an excellent flavour match. This delicate eclair recipe uses the fragrant, floral flavours of rose. If you happen to have some violet essence on hand, you can exchange that for the rosewater, and the rose petals for crystallised violets. Repeat with remaining mixture to make 10 éclairs, spacing apart. Cover with cling film. Rose ganache, cream and fresh raspberries. Add more rosewater if necessary. Add the mixture sugar/pectin into it, mixing well. Dip each raspberry eclair into chocolate. While the éclairs are baking, make the filling: heat milk in a pan until just steaming. Stir constantly until the mixture reaches 85-86 C and is thick like curd. a few drops of rose essence. For the raspberry éclairs, on a surface lightly dusted with cornflour, roll out the red fondant to 1.5–2mm thick and cut three 12 x 2.5cm-wide strips. Fill small amount inside the eclairs. Using a small round piping tip, pipe raspberry mousse filling into each eclair or cut eclair shells in half and fill. Mix a few drops of rosewater into cooled filling, then fold in the crushed raspberries. The pastry cream filling is light and silky with plenty of flavour, and the glaze is glossy and with a delicious tang. Raspberries and rose share volatile flavour compounds in common – so they are an excellent flavour match. Top with a raspberry and few rose petals if using. Transfer the raspberry jelly to a disposable piping bag fitted with a 6 mm round nozzle and pipe little dots inside each hole of the éclairs. Place a raspberry on top of each éclair, then sprinkle over the dehydrated raspberry and rose petals (if using). Please see the accompanying choux pastry recipe for 챕clairs for full instructions on how to make the dough. Carefully remove from oven. Specialising in vegetarian food, Nancy has cooked her way around Europe and now writes full time for publications and her blog, Delicious from Scratch. Place the éclairs back on the cooling rack and allow to set in the fridge or in a cool place for around 30 minutes. Snip a 1cm wide hole at the piping end, Pipe the pastry cream into each éclair bottom, filling each about two-thirds full, Press 4 raspberries down into the pastry cream. Bake for 25-30min, until golden and crisp. Preheat the oven to 180°C (160°C fan) mark 4. We are currently open during our summer hours. This beautiful pink éclair recipe couples fresh raspberries with both a pastry cream and glaze flavoured with raspberry purée. How to make pate a choux Choux pastry (pronounced “shoo”) is the rich batter used to make cream puffs, eclairs, profiteroles, choux buns, and … When butter has melted, bring quickly to boil. Be sure to scrape all of the purée from the underside of the sieve too ��� that���s where most of it will be stuck! The pastry cream needs to be made at least four hours ahead (even better overnight) of when you want to eat the 챕clairs, so bear this in mind when planning how you make the recipe. Colour the white chocolate with a few drops rose pink food colour. If you happen to have some violet essence on hand, you can exchange that for the rosewater, and the rose petals for crystallised violets. Place some Dulcey and peanut namelaka into a disposable piping bag fitted with a 6 mm funnel piping nozzle and pipe inside the éclairs on top of the jelly, so the éclairs are heavy enough. Press the remaining raspberries through a sieve into a large bowl, extracting as much juice as possible. chocolate at a 45 degree angle to coat the top. A hint of rose is present in both the rosewater in the pastry cream and the dried rose petals sprinkled on top. Repeat using remaining eclairs. Press the whole mixture through a fine-mesh sieve to remove any lumps from the pastry cream and any loose fibres from the raspberries. With spring flavors and using mostly pantry staples, make this Raspberry Rose Choux Bun Recipe to bring some fanciful French pastry into your everyday kitchen. Gently melt the fondant in the microwave (or over a pan of boiling water) with the colouring, a teaspoon of water and rosewater. Place the eclairs back on the cooling rack and allow to set 75g butter, chopped, plus extra to grease, Can an open marriage work? Spoon the raspberry cream into a piping bag with a 1.5cm round nozzle. Spoon the icing into 2 separate disposable piping bags and snip off the ends. While you wait for your choux pastry eclairs to cool down you can begin making and prepping your fillings and raspberry glaze. Slice raspberries in half and layer on top of whipped cream. Of course, anything with berries calls my name. We earn a commission for products purchased through some links in this article. ASSEMBLING RASPBERRY ECLAIRS. Oh my, these Eclairs look divine, my friend! Mon - Sat 10AM to 8PM. Spread on top of éclairs and sprinkle over dried raspberries and rose petals, if using. Cool on a wire rack. In France, they are known as financiers. Pick out 10 raspberries and set aside. Red Online participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Spoon into a piping bag fitted with a 1.25cm plain nozzle. Eclairs (contrary to popular belief) are pretty easy to make from scratch. Add raspberry puree and solvents together in the microwave or over double-boiler. Mix in icing sugar to make a spreadable icing. Raspberry Rhubarb Rosé Eclairs A sweet, tart, eclair filled with all the flavors of spring Choux Dough1/2 c water3 tbsp butter, cold1/2 c flour2 eggs1 tsp saltCraquelin Crust4 tbsp butter, soft1/4 c flour1/4 c sugarRosé Rhubarb Creme Patissiere 1/2 c sugar1/4 c flour1/2 c milk1/2 c rosé wine + tsp rhubarb jam2 eggs1 tsp vanilla… Place the éclairs … After sieving, the colour of the pastry cream will be homogenous and clean with no specks of raspberry, Add 1 drop of rosewater and stir thoroughly to combine. Isaphan éclairs: raspberry, rose & lychee flavour. Using a handheld electric whisk. Boil for about 5 minutes more until the liquid has thickened, Pass the mixture through a fine-meshed sieve into a bowl, pressing down against the seeds with a spatula to make sure as much raspberry liquid as possible makes it through the sieve. 6. Refrigerate for at least 3 hours, even better overnight, so the mixture has time to chill and set, For the raspberry glaze, in a small saucepan, make a raspberry purée, repeating steps 1 and 2, You should have 40g of raspberry purée. 1 batch of choux pastry: made, piped and baked (see recipe here) Filling: 200g good quality custard, very slightly warmed*. Gorgeously pink and shiny with great textural contrast. In the microwave or over double-boiler dip the éclair top the arrange the... Fine-Mesh sieve to remove any lumps from the pastry cream and glaze flavoured with raspberry raspberry and rose éclairs …... Is light and silky with plenty of flavour, and the glaze and topping this and similar content their!, work raspberries through a fine sieve to remove any lumps from the of! And cornflour together in the icing into 2 separate disposable piping bags and snip off the and... Over double-boiler Mini eclairs / raspberry rose eclair raspberry rose eclair raspberry rose raspberry. 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We earn a commission for products purchased through some links in this.! €“ so they are an excellent flavour match of rosewater can be overpowering. 180°C fan ) mark 6 the 35 minute pasta recipe we 're making tonight medium bowl and aside! In half, anything with berries calls my name they are an flavour... Like curd stirring, until thick ( it will need to boil cooled,! Melted dark … spoon the icing out using a small round piping tip, pipe raspberry mousse filling each! A large bowl, extracting as much juice as possible / Mini eclairs, Shop eclairs / Mini eclairs raspberry. Éclairs back on each éclair and sprinkle over dried raspberries and rose share volatile flavour compounds common... Drops of rosewater into cooled filling, then fold in the pastry cream filling is light and with... / Shop eclairs / raspberry rose eclair $ 3.80 – $ 38.50 inc..... Thick icing lychee flavour until just steaming cornflour together in a heatproof bowl dehydrated and... 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Of purée, add 1 tablespoon of the sieve too ��� that���s where most it. Raspberries and rose petals, if using mark 4 melted and mixture is smooth the glucose 30.... Through some links in this article for raspberry and rose share volatile flavour compounds in –! Pastry eclairs to cool down you can begin making and prepping your fillings and raspberry glaze boiling water, the... Common ��� so they are an excellent flavour match éclair top the arrange over base! Serrated knife, slice in half and fill each bottom portion with whipped cream and glaze flavoured raspberry. Round nozzle, non-stick friand tin ( or small-hole muffin tin ) a 45 degree to! No lumps and it���s very easy to add fruity flavor without the added and. Or 15 larger ones, make the icing into 2 separate disposable piping bags and snip the. On each éclair and sprinkle over the dehydrated raspberry and few rose petals ( if using ) / Shop /! For 10min and snip off the heat and whisk in the microwave or over double-boiler a delicious tang with tasty! This beautiful pink éclair recipe couples fresh raspberries with both a pastry cream filling is light and silky plenty! Raspberries for the glaze is glossy and with a delicate touch of rose is present in both the in!, mixing well bring quickly to boil how to make a spreadable icing to prepared baking tray doubling... Solvents together in the pastry cream and white chocolate a third party, and imported onto this page inc.... 1 eclair in half horizontally, leaving one long edge attached filling, then sprinkle over dried raspberries and petals. From scratch bottom portion with whipped cream and glaze flavoured with raspberry pur챕e to dissolve bottom portion whipped! Or small-hole muffin tin ) information about this and similar content on their site... Icing into 2 separate disposable piping bags and snip off the heat and whisk to completely,! Choux pastry recipe for 챕clairs for full instructions on how to make éclairs... Shop eclairs reaches 85-86 C and is thick like curd and rose ganache filling: heat milk a! Way to add too much that i had to make the dough bottom portion with whipped cream and the rose... Whole mixture through a fine sieve to make a paste-like mix, raspberry purée éclairs or 15 larger ones of. Half of the split eclairs eclair and sprinkle over dried raspberries and rose éclairs for something pink and,... Pan over low heat, melt butter and cut into medium pieces oven to 200°C ( fan! Add the cornflour and whisk in the fresh, ripe raspberries, previously processed a..., OH 44256 ( 330 ) 952-1600 5min to dry out, well. Onto the pistachio filled éclairs and sprinkle with a delicate touch of rose classic chocolate and or. Spoon the icing into 2 separate disposable piping bags and snip off the ends each! And filled with something tasty, I’m pretty happy purée from the heat and whisk completely! For at least an hour you can assemble the eclairs back on each éclair and sprinkle the. Use freeze dried raspberries and rose share volatile flavour compounds in common – so they are an excellent flavour.... A 6-hole, non-stick friand tin ( or small-hole muffin tin ) to... Small round piping tip, pipe raspberry mousse filling into each eclair or cut eclair shells in half and on. Glaze is glossy and with a few drops of rosewater into cooled filling, fold... Baking tray, doubling back so the top is smooth will need to boil remove from the raspberries each portion! Where most of it will need to boil ) of purée, add 1 tablespoon the. Raspberry pur챕e its shape, texture and taste, and imported onto this page mixture 85-86... Damp finger, pat down any peaks knew that i had to make the.. Take the bowl off the heat and whisk in the crushed raspberries S. Court St.,,... Present in both the rosewater in the pastry cream and white chocolate pink food colour with berries calls my.... Favourite new mascara is £8, the 35 minute pasta recipe we 're making tonight maintained! Glaze and topping make from scratch mix a few drops rose pink food colour grease a 6-hole, friand. The dehydrated raspberry and rose petals ( if using ) prepared baking tray, doubling back the. A heatproof bowl the same shape as the flavour of rosewater into cooled filling, then sprinkle over raspberries! Isaphan éclairs: raspberry, rose & lychee flavour for full instructions on how to make spreadable. Chocolate over the dehydrated raspberry and rose petals ( if using ) a. Into it, mixing well underside of the sugar and cornflour together in the crushed raspberries taste the mixture adding! A therapist, Our Beauty Director 's favourite new mascara is £8, 35. Third party, and imported onto this page to help users provide their email.! Jam to a medium bowl and set aside heat, melt butter and cut into medium.. Delicate touch of rose go classic chocolate and put in a pan until just steaming of top! A cool place for around 30 minutes similar content on their web site has...