Recipe Mini raspberry and white chocolate eclairs : Practical and Delicious

Recipe Mini raspberry and white chocolate eclairs : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Mini raspberry and white chocolate eclairs. You are currently reading Recipe Mini raspberry and white chocolate eclairs : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Mini raspberry and white chocolate eclairs requires 2h 15m, cook 1h 10m and serve 40. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

White chocolate and raspberry eclairs are not as difficult as you think, so enjoy and indulge your tastebuds!

Ingredients:

8 Ingredients

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  180g white chocolate, melted, cooled
  
  
  



• Basic choux pastry



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  60g butter, chopped
  
  
  


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  2/3 cup plain flour
  
  
  


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  3 eggs, lightly beaten
  
  
  



• Raspberry cream



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  300ml thickened cream, whipped
  
  
  


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  1 tsp vanilla extract
  
  
  


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  1 tsp caster sugar
  
  
  


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  1 cup frozen raspberries, thawed, crushed
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C/200°C fan-forced. Line 3 large baking trays with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  
  
  


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  Step 3
  
  
  
  
  Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 4
  
  
  
  
  Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
  
  
  


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  Step 5
  
  
  
  
  Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe 5cm long logs, 4cm apart, onto prepared trays. Brush with reserved egg.
  
  
  


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  Step 6
  
  
  
  
  Bake 1 tray of eclairs for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 7 to 8 minutes or until golden and puffed. Using a small knife, carefully cut eclairs in half horizontally. Return to oven, cut-side up. Bake for 4 to 5 minutes to dry out centres. Cool on tray. Increase 220°C/200°C fan-forced. Repeat with remaining trays.
  
  
  


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  Step 7
  
  
  
  
  Make raspberry cream: Combine cream, vanilla and sugar. Fold in raspberries to form a marbled effect. Spoon evenly over eclair bases. Spread eclair tops with chocolate. Arrange tops over filling. Refrigerate for 15 minutes or until chocolate has set. Serve.
  
  
  

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