ECLAIR ROUGE
- Wilson Wilnic
- Apr 26
- 1 min read
Updated: Apr 29
A refined take on the classic éclair, filled with light vanilla cream and fresh raspberries, finished with a delicate sweetness and balanced texture.
YIELD : PREP TIME :
RECIPE
ITEM NAME | QUANTITY | UNIT |
|---|---|---|
All purpose flour | 150 | gm |
Unsalted butter | 100 | gm |
Hot water | 250 | gm |
Sugar | 5 | gm |
salt | 2 | pc |
whole egg | 220 | gm |
PREPARATION METHOD AND PROCEDURE
ECLAIR SHELL
In a saucepan, bring water, butter, salt, and sugar to a boil.
Add flour all at once and mix vigorously until a dough forms.
Cook the dough for 1–2 minutes to remove excess moisture.
Transfer to a mixer and cool slightly.
Add eggs gradually until smooth, glossy, and pipeable.
Pipe into 10–12 cm lines on a tray.
Bake at 180°C for 30–35 minutes until golden and dry.
Cool completely before filling.
ASSEMBLY
Fill éclairs with vanilla crèam using a piping bag.
Add fresh berries inside.
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