Few things are better than a creamy eclair, and these have a fruity, raspberry twist. These eclairs are simple to make – perfect for a special afternoon treat or Mother’s Day celebration.
Nutrition Facts
Raspberry eclairs
Amount Per Serving
Calories 275
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 75mg25%
Sodium 85mg4%
Potassium 76mg2%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 657IU13%
Vitamin C 5mg6%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Raspberry eclairs
A classic treat with a fruity twist
Servings: 12 eclairs
Calories: 275kcal
Equipment
- 2 baking sheets
- Saucepan
- Large bowl
- Piping bag
- Wire rack
Ingredients
- 75 g Homepride unsalted spread
- 1 tsp caster sugar
- 100 g plain flour
- 3 medium eggs lightly beaten
For the filling
- 300 ml double cream
- 2 tbsp icing sugar
- 225 g raspberries
For the topping
- 250 g fondant icing sugar
- 1 tsp raspberry dust
- 2 tsp dried raspberry pieces
Method
- Preheat the oven to 200°C/fan 180°C/gas 6 and line 2 baking sheets with baking parchment
- For the eclairs put the spread and sugar in a saucepan with 200ml water and heat gently until the spread has melted. Bring to a rolling boil then remove from the heat and add the flour to the pan and beat until smooth.
- Return to the heat and cook for 1-2 minutes stirring constantly until the paste starts to come away from the sides of the pan. Spoon into a large bowl and leave to cool for a few minutes.
- Add the eggs to the paste a little at a time, beating well between each addition. The dough should be glossy and smooth with a soft dropping consistency – you might not need to add all of the egg.
- Spoon the dough into a large piping bag fitted with a 1.5cm plain nozzle and pipe 10cm lengths onto the baking sheets, leaving a 2cm gap between each one.
- Bake in the oven for 20-25 minutes until golden and crisp. Remove from the oven and leave to cool slightly on the baking sheets. Then cut a slit down the side of each one and put on a wire rack to cool completely - this lets the steam escape and stops the eclairs going soggy.
- For the filling, whip the cream and the icing sugar in a large bowl until soft peaks begin to form.
- Spoon into a piping bag fitted with a 1cm nozzle and pipe cream into each cooled éclair, top each layer of cream with 3 or 4 raspberries.
- Put the fondant icing sugar in a bowl and add a couple of tablespoons of cold water and beat until a smooth, thick icing forms, add a little more water if necessary. Beat in the raspberry dust.
- Spread a thick layer of icing on top of each éclair and top the end of each one with a sprinkling of dried raspberry pieces
Nutrition
Calories: 275kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 85mg | Potassium: 76mg | Fiber: 2g | Sugar: 23g | Vitamin A: 657IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
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Courtersy of Homepride (www.homepride.co.uk).
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