Info

"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Oh, Valentine’s Day. Mostly I associate it with the not getting of the “Be Mine” card in my school desk in grade school. What sort of holiday is this where the frizzy haired and bespectacled girls get snubbed? Boooo!!! Hiss!!! BUT! You know, I love pink and red and it seems like those are the colors of that Valentine guy. AND! Dessert. Seems to be the thing that either you enjoy on a date or binge on if you don’t have one. Go for it,  eat it like a hot dog. xoxo

RASPBERRIES AND CREAM ECLAIRS

Makes 6

Once cooled, you can freeze leftover éclairs in a zipper-lock bag. When ready to use, warm through in a preheated 350°F oven, then allow to cool to room temperature.

For the Eclairs
1 cup water
4 ounces (1 stick) unsalted butter, cut into pieces
1 tablespoon granulated sugar
Salt
1 cup all-purpose flour
4 large eggs, beaten plus 2 egg yolks, at room temperature
1 tablespoon heavy cream

Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.

In medium saucepan, combine the water, butter, sugar, and ¼ teaspoon salt. Bring to a boil, stirring until butter melts. Stir in flour all at once, and continue cooking, stirring constantly and vigorously, until the mixture forms a smooth ball of dough, 4 to 5 minutes. The bottom of the saucepan should be clean.

Remove from heat and transfer dough to a large bowl. Using a wooden spoon, add the eggs and stir until they’re fully incorporated. With a soup spoon, scoop dough out into 6 logs.

Beat the yolks, a pinch of salt, and cream in small bowl. Brush tops of dough with egg wash. Bake for 15 minutes, then reduce oven temperature to 350°F and continue baking for about 30 minutes, or until the dough is puffed and golden golden. Transfer éclairs directly to cooling rack and cool completely.

For the Glaze
1 ½ cups fresh raspberries
½ cup confectioners’ sugar

Pulse the raspberries in a food processor until completely puréed. Strain the raspberry sauce and discard the seeds. Whisk in the sugar.

For the Filling
1 ½ cups heavy cream, chilled
¼ cup confectioner’s sugar, sifted
2 cups fresh raspberries

Beat the cream and sugar together in a large bowl with a large whisk or an electric mixer until soft peaks form.

To assemble, cut the éclairs in half lengthwise. Spoon in whipped cream and tuck in raspberries. Drizzle glaze over the éclairs.

Comments

26 Comments

Post a comment
  1. extrakitchn #
    February 9, 2015

    those look amazing!

  2. February 9, 2015

    What a beautiful treat! I love the bright red raspberries. They are so perfect for Valentine’s Day!
    Kari
    http://www.sweetteasweetie.com

  3. February 9, 2015

    !!!!!!!!!!!!!!!!!!!!!!!!!!

  4. February 10, 2015

    This looks amazing! The colors are so very valentine, too. I’d swap a valentine for these treats any day!

  5. February 10, 2015

    it looks delicious!!!

  6. February 10, 2015

    Can’t wait to try this recipe!

  7. deliciouscityliving #
    February 11, 2015

    I love your photos!

  8. February 16, 2015

    Beautiful photos and just the right amount of them (not a fan of the cooking blogs with 30 pics per recipe)! Plus, omg I didn’t know eclairs could get any better! Thanks for enlightening me!!

  9. February 17, 2015

    Report back! And, it’s actually pretty simple!

  10. chocoholicandcat #
    February 22, 2015

    This is such beautiful food, beautifully photographed. i bet it tasted amazing too.

  11. February 22, 2015

    OMG, the photography! The vibrancy of the colors, cleanness and composition. Amazing! As an aspiring, wannabe food photographer, you are truly an inspiration! 🙂

  12. February 24, 2015

    The Eclairs look mouth watering and beautiful! Great pictures!

  13. March 13, 2015

    Hi ladies. I’m writing you from Italy. I was surfing on the web looking for good food blog sites and found out yours! What a nice project and great pictures. Congratulations. It’s inspiring me. I’m going to realize my own blog about video recipes dedicated to little kids.
    ps: I noticed Maria’s website link is not available right now.
    http://www.periandthecity.com

  14. March 19, 2015

    Mouth watering!!

  15. Luca Marchiori #
    March 23, 2015

    What gorgeous photographs. Lovely colours!

  16. March 24, 2015

    Oh dear… There’s drool on my shirt 💜😂

  17. April 8, 2015

    Your pictures are amazing ! Which camera do you use ?

  18. April 16, 2015

    This looks so good I wanted to eat it off the page.

  19. April 28, 2015

    Yum! I have to try these!

  20. May 31, 2015

    Loving the pink background of this photo and all the cute little details of the arrangements! Could you share a few tips on food styling and photography that you’ve personally found useful?

    • June 18, 2015

      Thank you! As I stylist, I always find that simple is best, and allowing the food to be focus. If you have beautiful ingredients and delicious food, their details should speak for themselves.

  21. June 3, 2015

    Yum! They look delicious 🙂

  22. February 14, 2016

    OMG!!! I am a big foodie, and I have to say, it look delicious. I am seriously out of words. It is a perfect Valentine’s Day eclairs. Soon gonna try it.
    Images are good too. Thanks for sharing it.

  23. February 17, 2016

    Tris looks very delicioso

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS