Raspberry Almond Éclairs

These easy-to-make éclairs were developed by Pastry Chef Amanda Seamans of Stir Taste Smile. Whether you're hosting a special occasion or simply craving a luxurious treat, Almond Raspberry Eclairs are sure to impress. With their perfect blend of flavors and textures, they're a delightful indulgence that will leave you longing for just one more bite.

Author

Amanda Seamans

Servings

12

Category

Pastry

Ingredients

• 3/4 Cup seedless raspberry jam 
• 1 Cup white chocolate 
• Fresh raspberries 
• 12, 5” Eclair Shells
• ½ Cup granulated sugar
• 4 Egg yolks
• ⅓ Cup cornstarch 
• 2 Cups whole milk
• 2 Tablespoon unsalted butter
• ½ Teaspoon vanilla extract
• 1 1/2 Teaspoons almond extract
• 1/4 Teaspoon kosher salt
• 1 Teaspoon powdered gelatin
• 2 Tablespoon water
• 1 Cup heavy cream + 1 tablespoon (separated)
• 1/4 Cup powdered sugar

Directions

1. Refrigerate Eclair Shells for 24 hours before beginning this recipe.*
2. Heat the white chocolate in a microwave safe bowl for 30 second intervals until melted.
3. Dip the tops of the eclairs in the melted white chocolate and place in the refrigerator to set.
4. Place the egg yolks, cornstarch, sugar, and 1/4 cup of the milk in a medium bowl, whisk until completely combined and homogenous.
5. Place the remaining milk into a medium saucepan, heat the mixture on medium heat until it simmers.
6. Making sure your bowl is secure on the counter (place a wet towel underneath), pour half of the hot milk mixture SLOWLY while whisking constantly into the egg mixture, this process will temper the egg.
7. Take the tempered egg mixture and pour it back into the saucepan on the stove, whisking constantly.
8. Keep whisking on the stove until it has thickened and bubbling, at this point you can take it off the heat and add the butter, extracts, and salt.
9. Whisk until combined and the butter is incorporated, pour into a bowl, place plastic wrap directly on the surface so it doesn't form a skin.
10. Place in the refrigerator until cold and set.
11. In a mixing bowl, combine 1 cup of heavy whipping cream and ¼ cup of powdered sugar.
12. In a separate, small microwaveable bowl, add 2 tbsp of water. Sprinkle 1 tsp of gelatin powder over the water and stir. Let it sit for 10 minutes.
13. Microwave the gelatin mixture for 10 seconds or until dissolved, but do not let it boil.
14. Stir in 1 tbsp of heavy cream to the gelatin mixture to temper.
15. Start beating the cream mixture on high speed. Gradually pour in the gelatin mixture Beat on high for a few seconds to incorporate the gelatin.
16. Beat the cream to stiff peaks. Do not over whip to avoid curdling.
17. Stir the set and cold pastry cream to loosen it up a bit, add the whipped cream, folding it in carefully, making sure not to over mix.
18. Remove your eclair shells from the refrigerator. Cut the shells in half, spread out one tablespoon of raspberry jam evenly on the bottom, pipe the almond cream over the jam and finish with fresh raspberries. Place the top of the shell on top.
19. Allow to soften further in the fridge for 1 hour before enjoying. Always keep refrigerated.