• thumbnail image 1
Print to PDF

Print recipe

Raspberry & White Chocolate Eclairs . . . HOWEZAT!



12 piece(s)

Choux Pastry

  • 250 grams tap water
  • 100 grams Butter, cubed
  • 150 grams plain flour
  • 4 eggs
  • Piping Bag, with large round nozzle

Raspberry Cream

  • 470 grams double cream
  • 150 grams raspberries, Fresh or Frozen
  • 30 grams raw sugar milled, or Icing Sugar
  • 2 Disposable Piping Bags

White Chocolate

  • 440 grams Cadbury Dream Chocolate
  • 1 Disposable Piping Bags

Recipe's preparation

    Choux Pastry
  1. Line a baking tray with baking paper and set aside.  If using frozen raspberries, remove from freezer to soften.

  2. Place Water and Butter into a mixing bowl and cook 5-8 minutes, 100 degrees, speed 2. 

  3. Add Flour and mix 30 seconds, speed 4, or until you see the pastry coming away from the sides of the bowl.  Allow pastry to cool for approximately 20-30 minutes.

  4. Prehead oven to 200 degrees.

  5. Once cooled, with blades rotating 30-40 seconds, speed 5, add eggs one at a time through hole in mixing bowl lid.

  6. Transfer dough to a piping bag fitted with a 1cm-round nozzle. Pipe 12cm logs onto the lined tray, leaving a gap in between each.

  7. Bake in oven for 20-25 minutes or until puffed and golden. Cut a small slit into the side of each eclair. Bake in oven for a further 5 minutes. Transfer to a wire rack to cool completely.

  8. Raspberry Cream
  9. Add Raw Sugar to the bowl, mill speed 9 for 30 seconds, scrape sides mill again speed 9 for 20 seconds.

  10. Add raspberries to the icing sugar in the bowl. Speed 3 for 5 seconds.  Insert butterfly and lock in place.  Add cream, whip on speed 3 for 3 seconds, or until thick.  Careful not to overwhip.

  11. Place piping bags into large sturdy cups/glasses and fill with cream. 

  12. Cut each eclair in half horizontally (do not cut all the way through). 

  13. Snip the end of the piping bag and pipe the inside of each eclair with raspberry cream.

    Wash and dry the bowl.

  14. White Chocolate
  15. Break the white chocolate into squares into the bowl, speed 9 for 10 seconds.  Melt 60 degrees, speed 1-2 for 3 minutes.  Pour into piping bags (standing up in glasses).

  16. Snip the end of the piping bag and drizzle over the eclairs. Place in the fridge until set.  

  17. TIP: Lay paper towel on the bench, then a wire cooling rack.  Place the cream filled elcairs on top of the racks and pipe the chocolate across all eclairs.  Any drips will be caught in the paper towel, which can then just be placed in the bin.


Accessories you need

  • Butterfly
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.