Raspberry eclairs

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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.

A classic treat with a fruity twist

Prep Time45

Cook Time25

Total Time1 10

Course: Dessert

Cuisine: British

Servings: eclairs

Calories: 275kcal

Author: Homepride

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