Yet another dessert I made for Persian New Year was Mini Raspberry Eclaires:
They were very easy to make! Preheat oven to 425. Then you need to make your Pate a Choux. Pate a Choux is a very light pastry dough used in many delicious french pastries. A chef by the name of Panterelli invented the dough in 1540. Make your dough.
Place it in a piping bag.
Prepare cookie sheets with parchment paper and pipe on desired size dough.
Place in oven for 10 minutes. Then lower the heat to 350 and bake for 25-30 more minutes until the edges of the dough are golden.
Slice the eclaires open to let out steam.
Normally, eclaires have pastry cream in them, but I thought, since there were so many desserts that evening, I would fill it with whipped cream. It gave the eclaires a much lighter taste. Make your whipped cream.
Fill the eclaires with the cream.
Neatly place your raspberries inside:
Melt some chocolate and paint the tops with it:
Let the chocolate set and enjoy!
PATE A CHOUX
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 5 large eggs (1 liquid cup)
- Combine 1 cup water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Stir in flour. When flour is combined, return to heat. This mixture is called a panade. Dry the panade by stirring constantly for 4 minutes. It is dry when it pulls away from the sides and a film forms on the bottom of the pan.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, until slightly cooled, about 2 minutes. Add eggs, one at a time, on medium speed, letting each one incorporate completely before adding the next. Add final egg a little at a time until the batter is smooth and shiny.
- 1 cup heavy cream
- 1 to 2 tablespoons powdered sugar
Beat ingredients together until whipped cream comes to your desired consistency.
MINI RASPBERRY ECLAIRES
- Pate a Choux
- Whipped Cream
- 4 ounces semisweet chocolate, finely chopped
- Preheat oven to 425 degrees.with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).
- Fill a pastry bag fitted with a 1/2-inch (Ateco No. 806) tip with pate a choux batter; pipe out oblong shapes, about 3 1/2 inches long and 1 inch wide, onto prepared baking sheets at 2-inch intervals. Gently run a fork dipped in water along each top, making straight lines to ensure even rising.
- Cover one baking sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the second sheet to the oven. Bake 10 minutes; reduce oven temperature to 350 degrees. Bake until golden brown, 25 to 30 minutes more. Turn off oven; prop door open slightly to let steam escape. Allow eclairs to dry in oven until centers are damp but no wet dough remain.
- Split the eclaires open.
- Fill with whipped cream
- Place raspberries inside
- Melt chocolate
- Spread chocolate onto the eclaires
- Let chocolate set
Hope you guys had a great weekend!