We promised you another eclair recipe, and here it is! Provided by, Lindsay!
The Love Is Real
I could write a novel about how much I love these eclairs. I did not have high expectations when I was making them. Firstly, I thought they would be a disaster and taste like poo. Secondly, I thought they would look like poo. I was wrong. They came out awesome. I made them small and adorable because as you have probably learned by now, we love all things small and adorable.
Honestly though, these are such a quick and easy dessert. Perfect to bring to parties or just make for yourself.
There is also a bit of sophistication associated with eclairs I think. They seem fancy, and hard to make. So, people might think you slaved over them when in reality, you made them real quick in the short amount of spare time you had.
What Are These Exactly?
They are white chocolate raspberry eclairs with a custard filling. Now, I will be the first to admit that I HATE white chocolate. With every fiber of my being. Hate it. Don’t even come near me with it. I don’t want it in my presence. However, something came over me the day I made these and I decided to use white chocolate in the recipe. I thought it would play well with the raspberries. (Even though white chocolate is gross and shouldn’t even exist). I was right! It was so delicious.
If you didn’t want to use white chocolate, you could also garnish them with regular chocolate. Dark chocolate would be delicious. I am recently obsessed with anything dark chocolate and raspberry.
The choux pastry for these bad boys is the same recipe we used for the chocolate eclairs accept we didn’t put any chocolate in these. If you recall, the chocolate eclairs were filled with a simple whipped cream. These however, are filled with custard. You know, the only reason people love eclairs. The thick, delicious, custard filling. It is one of the main reasons these eclairs are so damn good.
The Run Down
First, you make your basic choux pastry dough, pipe out little logs and then bake.
Secondly, you poke 3 little holes in the bottom of each eclair with a pairing knife.
Thirdly, make your custard filling and let it chill in the fridge.
Fourthly, put the custard in a piping bag with a small circle tip.
Fifthly, jab the tip into each of the holes and fill with the custard.
Sixthly, melt white chocolate down with some heavy cream and frost the tops of each eclair.
Seventhly, chop up fresh raspberries and place on top.
Eighthly, store them in the fridge.
It might seem like a lot of steps, but honestly these were so quick to make. The longest part of the process is the custard, simply because you have to stir it for a while to get it thick. Then of course, you have to put it in the fridge to cool. However, the rest of the process is very quick. Actually, I take that back. Filling each eclair takes a bit of time.
Does anyone else get super nervous every time they have to make something that requires “getting thick”? Sauces, pudding, custard, caramel. Things of that nature. I always get so worried that I am going to stir and stir and the thing will never get thick. Then I will have to start over. Hell, it might end up never working no matter how many times I try. Especially when this thick thing is vital and the most important aspect of whatever you are trying to make. That is me. This has happened to me on multiple occasions and it is horrible each and every time. That is what I was worried about with this custard. BUT, I did it. And it worked. So you can do it and make it work as well.
And also be prepared to eat a lot of these. I ate them one after another for 2 days because I just couldn’t stop.
Recipe adapted from The Candid Appetite