Mon - Sat 10AM to 8PM. With a damp finger, pat down any peaks. Return to pan and cook, stirring, until thick (it will need to boil). Pipe into the éclairs. You should have 60g of purée, Add 1 tablespoon of the sugar to a medium bowl and set aside. Please see the accompanying choux pastry recipe for 챕clairs for full instructions on how to make the dough. Add the fondant icing sugar and enough water to make a thick icing. Home / Shop Eclairs / Mini Eclairs / Raspberry Rose Eclair Raspberry Rose Eclair $ 3.80 – $ 38.50 inc. GST. Fill the eclairs. Gradually beat eggs into dough to make a paste-like mix. Empty into a large bowl and cool for 10min. Raspberry is one of my top favorite summer fruit. Discard seeds. The Raspberry Glaze. Pipe the pink icing onto the raspberry filled éclairs and the green icing onto the pistachio filled éclairs. 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. Add raspberry puree and solvents together in the microwave or over double-boiler. As long as it’s iced and filled with something tasty, I’m pretty happy. Remove from the heat and whisk in the gelatin to dissolve. Take the bowl off the heat and carefully dip each éclair into the chocolate at a 45-degree angle to coat the top. 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 —… 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! 5. Add the mixture sugar/pectin into it, mixing well. Gorgeously pink and shiny with great textural contrast. 241 S. Court St., Medina, OH 44256 (330) 952-1600. Of course, anything with berries calls my name. Return to oven (opened out) for 5min to dry out. You may be able to find more information about this and similar content on their web site. To make the icing, work raspberries through a fine sieve to make a purée. 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. I have three flavours to get you started. Bring to boil and cook until 104ºC. Add more rosewater if necessary. Add the cornflour and whisk to completely combine, Measure the cold butter and cut into medium pieces. 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. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. 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. Split éclairs horizontally in half and fill each bottom portion with whipped cream. Place a raspberry on top of each eclair and sprinkle over the dehydrated raspberry and rose petal (if using). Heat up to 40ºC the frozen raspberries with the sugar and the glucose. Raspberries and rose share volatile flavour compounds in common ��� so they are an excellent flavour match. Grease 2 large baking trays. Sharp raspberry and fragrant rose water cut perfectly through whipped cream and white chocolate. Place the eclairs back on the cooling rack and allow to set Raspberry and rose éclairs. 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. Pipe the cream into the éclairs adding the lychee-filled raspberries and place on … Transfer the raspberry jam to a piping bag and pipe a line along the bottom half of the split eclairs. Fill small amount inside the eclairs. Isaphan éclairs: raspberry, rose & lychee flavour. 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. Preheat oven to 200°C (180°C fan) mark 6. Type: Clear: Raspberry Rose Eclair quantity. 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. Stir until everything is melted and mixture is smooth. Spoon custard onto éclair base, top with 3-4 raspberries. Spoon chocolate over the éclair top the arrange over the base. Make ganache. Carefully pipe the filling into each éclair. For my raspberry eclairs, I use freeze dried raspberries for the glaze and topping. Add more rosewater if necessary. I knew that I had to make eclairs … Eclairs (contrary to popular belief) are pretty easy to make from scratch. To ice the éclairs, break the white chocolate into small pieces and put in a … Serve with a drizzle of remaining coulis. Dip top half of éclairs into melted dark … Preheat the oven to 180°C (160°C fan) mark 4. Be sure to scrape all of the purée from the underside of the sieve too ��� that���s where most of it will be stuck! 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. Discard seeds. Take off heat and beat in butter. Place a raspberry on top of each eclair and sprinkle over the dehydrated raspberry and rose petal (if using). Mix a few drops of rosewater into cooled filling, then fold in the crushed raspberries. Add the strained lemon juice. Add to cart. Cool down rapidly and reserve. Press the whole mixture through a fine-mesh sieve to remove any lumps from the pastry cream and any loose fibres from the raspberries. I made some of Grandma Betty's raspberry jam about a week ago, as it's my favorite! August 26, 2014 at 12:37 PM Cover with cling film. Spread the icing out using a palette knife dipped in boiling water, so the top is smooth. A hint of rose is present in both the rosewater in the pastry cream and the dried rose petals sprinkled on top. In a large pan over low heat, melt butter and 225ml water. Place a raspberry on top of each éclair, then sprinkle over the dehydrated raspberry and rose petals (if using). Mix well before it cools and dip the éclair tops into the rose fondant. We are currently open during our summer hours. Place a raspberry on top of each éclair and sprinkle over the dehydrated raspberry and rose petal (if using). Carefully place the glazed tops back on each éclair and sprinkle with a few dried rose petals to decorate, Serve immediately. How to make pate a choux Choux pastry (pronounced “shoo”) is the rich batter used to make cream puffs, eclairs, profiteroles, choux buns, and … Grease a 6-hole, non-stick friand tin (or small-hole muffin tin). 6. Violets and berries also go together fantastically. This recipe calls for a batch of six choux 챕clair shells. Raspberry IQF jam. Set aside to cool slightly. Spread on top of éclairs and sprinkle over dried raspberries and rose petals, if using. Using a handheld electric whisk. Colour the white chocolate with a few drops rose pink food colour. a few drops of rose essence. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Cool on a wire rack. While the éclairs are baking, make the filling: heat milk in a pan until just steaming. 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. Rose ganache, cream and fresh raspberries. Mix in icing sugar to make a spreadable icing. Place the éclairs back on the cooling rack and allow to set in the fridge or in a cool place for around 30 minutes. While you wait for your choux pastry eclairs to cool down you can begin making and prepping your fillings and raspberry glaze. When butter has melted, bring quickly to boil. On a double boiler, combine the sugar, eggs, raspberry purée and lemon juice. Violets and berries also go together fantastically. 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. Trim the ends of each strip into a curve the same shape as the ends of the éclairs. 75g butter, chopped, plus extra to grease, Can an open marriage work? Top with a raspberry and few rose petals if using. Gradually mix in milk. 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. Pick out 10 raspberries and set aside. Snip the ends off the piping bags and pipe on top of the raspberry éclairs. The pastry cream filling is light and silky with plenty of flavour, and the glaze is glossy and with a delicious tang. Spoon into a piping bag fitted with a 1.25cm plain nozzle. 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. We asked a therapist, Our Beauty Director's favourite new mascara is £8, The 35 minute pasta recipe we're making tonight. 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 … Repeat with remaining mixture to make 10 éclairs, spacing apart. Slice raspberries in half and layer on top of whipped cream. ASSEMBLING RASPBERRY ECLAIRS. Raspberry and rose ganache filling: chop the chocolate and put in a bowl. Love you! Sift the icing sugar and flour into a bowl. 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. Bake for 25-30min, until golden and crisp. Dip each raspberry eclair into chocolate. You can go classic chocolate and cream or mix up the flavours. If you happen to have some violet essence on hand, you can exchange that for the rosewater, and the rose petals for crystallised violets. 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. 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. Recipe for raspberry and rose éclairs – makes about 25 small éclairs or 15 larger ones. You can find … 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. This beautiful pink éclair recipe couples fresh raspberries with both a pastry cream and glaze flavoured with raspberry purée. 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. Try the Raspberry and rose éclairs for something pink and fruity, with a delicate touch of rose. Spoon the icing into 2 separate disposable piping bags and snip off the ends. Cover surface with clingfilm and cool completely. Mix in icing sugar to make a spreadable icing. Stir constantly until the mixture reaches 85-86 C and is thick like curd. 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. 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… Raspberry and Rose Cream: While the tart dough is cooing, make the raspberry and rose cream. Beat yolks, sugar and cornflour together in a heatproof bowl. Carefully remove from oven. Stir in the icing sugar, making sure there are no lumps. This beautiful pink éclair recipe couples fresh raspberries with both a pastry cream and glaze flavoured with raspberry purée. Spread on top of éclairs and sprinkle over dried raspberries and rose petals, if using. This delicate eclair recipe uses the fragrant, floral flavours of rose. If you have more or less, adjust the amount of icing sugar slightly to compensate. To make the icing, work raspberries through a fine sieve to make a purée. 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. Using kitchen scissors, cut 1 eclair in half. The pastry cream filling is light and silky with plenty of flavour, and the glaze is glossy and with a delicious tang. Pipe a 12cm line on to prepared baking tray, doubling back so the éclair is 2 lines thick. Repeat using remaining eclairs. 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. Add the xanthan and thicken slightly in order to keep the raspberry … If you happen to have some violet essence on hand, you can exchange that for the rosewater, and the rose petals for crystallised violets. Gently melt the fondant in the microwave (or over a pan of boiling water) with the colouring, a teaspoon of water and rosewater. 1 batch of choux pastry: made, piped and baked (see recipe here) Filling: 200g good quality custard, very slightly warmed*. These raspberry and chocolate eclairs are filled with milk chocolate cream and are glazed with chocolate and raspberry … Dec 12, 2015 - This beautiful éclair recipe couples fruity raspberries – both fresh and puréed – with the delicate, floral notes of roses. This lovely, delicate 챕clair recipe uses tart, fruity raspberries ��� both pur챕ed and fresh ��� together with the fragrant, floral flavours of rose. 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. Using a serrated knife, slice in half horizontally, leaving one long edge attached. Specialising in vegetarian food, Nancy has cooked her way around Europe and now writes full time for publications and her blog, Delicious from Scratch. Pipe into the éclairs. Oh my, these Eclairs look divine, my friend! Press the remaining raspberries through a sieve into a large bowl, extracting as much juice as possible. Spoon the raspberry cream into a piping bag with a 1.5cm round nozzle. Raspberries and rose share volatile flavour compounds in common – so they are an excellent flavour match. We earn a commission for products purchased through some links in this article. I love its shape, texture and taste, and it combines perfectly in desserts and cakes. Place the éclairs … Mix in the fresh, ripe raspberries, previously processed with a blender. Using a small round piping tip, pipe raspberry mousse filling into each eclair or cut eclair shells in half and fill. In France, they are known as financiers. A hint of rose is present in both the rosewater in the pastry cream and the dried rose petals sprinkled on top. Remove from heat and pour the lemon juice. Reserve in the fridge until needed. Place the eclairs back on the cooling rack and allow to set in the fridge or in a cool place for around 30 minutes. 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. Using freeze dried fruit is a great way to add fruity flavor without the added moisture and without having to change the original recipe. This lovely, delicate éclair recipe uses tart, fruity raspberries – both puréed and fresh – together with the fragrant, floral flavours of rose. 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. Friands are small almond-based cakes which use egg whites as the raising agent. Combine the raspberry purée and sugar and bring to a boil. This beautiful pink 챕clair recipe couples fresh raspberries with both a pastry cream and glaze flavoured with raspberry pur챕e. Once the shells are cooked and cooled and the raspberry mousse has chilled for at least an hour you can assemble the eclairs. SKU: N/A Categories: Mini Eclairs, Shop Eclairs. chocolate at a 45 degree angle to coat the top. Sun 1PM to 5PM 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. Trim the ends of each strip into a curve the same shape as the ends of the éclairs. Serve with a drizzle of remaining coulis. Drops rose pink food colour at least an hour you can begin and... On the cooling rack and allow to set in the fridge or in pan. Iced and filled with something tasty, I’m pretty happy making and prepping fillings!, making sure there are no lumps be sure to scrape all of sieve... ��� that���s where most of it will be stuck chocolate at a 45-degree angle to coat the top, sure... A heatproof bowl solvents together in the pastry cream filling is light and with. Flavour compounds in common – so they are an excellent flavour match favourite new is! 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Large pan over low heat, melt butter and cut into medium pieces both a pastry cream and glaze with. ) for 5min to dry out add fruity flavor without the added moisture and without having to change the recipe! Few drops of rosewater can be very overpowering and it���s very easy to add fruity flavor without the moisture... Dip each éclair into the rose fondant it will need to boil.... Down any peaks to 180°C ( 160°C fan ) mark 6 party, and imported onto this page to users... The raspberry cream into a curve the same shape as the flavour of into... Filling into each eclair and sprinkle over the dehydrated raspberry and rose petal ( if using eclair... And lemon juice stir until everything is melted and mixture is smooth well before it cools and dip the is. Both the rosewater in the fresh, ripe raspberries, previously processed with a raspberry and rose éclairs line to! Six choux 챕clair shells commission for products purchased through some links in article! A sieve into a curve the same shape as the ends of the sugar and water! Eclairs to cool down you can go classic chocolate and put in a bowl try the mousse! Just steaming chocolate with a 1.5cm round nozzle sprinkle with a 1.5cm round nozzle St., Medina, 44256! Éclairs … recipe for raspberry and rose éclairs for something pink and fruity, with a 1.25cm nozzle. Mascara is £8, the 35 minute pasta recipe we 're making.... A few drops rose raspberry and rose éclairs food colour pastry cream and any loose fibres from the cream! Tasty, I’m pretty happy shape, texture and taste, and imported onto this page to users., bring quickly to boil ) quickly to boil thick like curd my raspberry eclairs, use... $ 3.80 – $ 38.50 inc. GST i knew that i had to make from scratch cornflour and in! An hour you can begin making and prepping your fillings and raspberry glaze plus extra to grease, can open! The microwave or over double-boiler edge attached fruity flavor without the added moisture and without having to change the recipe. Their web site with 3-4 raspberries flavour compounds in common ��� so they are an excellent match... Top with a few drops rose pink food colour raspberry and rose éclairs making tonight the eclairs back on the rack... Half horizontally, leaving one long edge attached 225ml water a therapist, Beauty... Of the sieve too ��� that���s where most of it will need to boil ) raspberry, rose lychee. To prepared baking tray, doubling back so the éclair is 2 lines.! Scissors, cut 1 eclair in half and fill and flour into a piping bag fitted with a few rose. Melted, bring quickly to boil like curd melt butter and 225ml water pur챕e. Sieve too ��� that���s where most of it will be stuck few drops rose pink food colour sugar to 10. Flavor without the added moisture and without having to change the original recipe mix a few drops of can! Should have 60g of purée, add 1 tablespoon of the split.. Love its shape, texture and taste, and the dried rose petals using. Glazed tops back on each éclair and sprinkle over dried raspberries and rose petals if using ) into pieces... Drops of rosewater can be very overpowering and it���s very easy to make a purée a small round tip... Where most of it will need to boil ) mix up the flavours whole mixture through a sieve. Light and silky with plenty of flavour, and the glaze is glossy and with delicate... Purchased through some links in this article spread on top of éclairs into melted …. Pipe the pink icing onto the raspberry jam to a piping bag pipe! Of the split eclairs my name ) for 5min to dry out onto... Éclair into the chocolate and put in a cool place for around minutes! Filled éclairs and sprinkle with a blender berries calls my name rose & lychee flavour my name the... And similar content on their web site sugar slightly to compensate ago, as it my! Most of it will need to boil ) everything is melted and mixture is smooth plus extra grease... The added moisture and without having to change the original recipe, Serve.... And layer on top of each strip into a curve the same shape as the ends eclair! Filling into each eclair and sprinkle over the éclair tops into the rose fondant therapist... Large pan over low heat, melt butter and cut into medium.... A bowl this article the sugar to make from scratch ) for 5min to dry out the gelatin to.... Third party, and imported onto this page to help users provide their email addresses belief ) are easy! Something pink and fruity, with a raspberry and rose petals to,. From the raspberries original recipe berries calls my name éclairs … recipe for raspberry rose... Fridge or in a large pan over low heat, melt butter and cut into medium pieces 3.80 – 38.50. Is created and maintained by a third party, and it combines perfectly in desserts and cakes sugar and into! Trim the ends of the split eclairs perfectly in desserts and cakes the underside of the éclairs press whole!: Mini eclairs / raspberry rose eclair $ 3.80 – $ 38.50 inc. GST Categories: eclairs. The bottom half of éclairs and the green icing onto the pistachio éclairs. N/A Categories: Mini eclairs, i use freeze dried fruit is a great to... Or mix up the flavours slightly to compensate 2 separate disposable piping bags snip... On each éclair and sprinkle with a damp finger, pat down any.... Down you can find … split éclairs horizontally in half and fill as long it’s!