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mini eclairs topped with glossy chocolate glaze and a hint of pink raspberry cream, arranged on a white tiered stand, in a wide horizontal shot, soft natural light, shallow depth of field, landscape orientation

Mini Eclairs with Raspberry Cream

Choux pastry is the ultimate light and airy treat. The addition of a delightful raspberry cream centers further enhances its charms. And a glossy chocolate glaze brings it all together for the ultimate sweet finish.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 18 eclairs
Ingredients Method Notes

Ingredients
  

  • 0.5 cup water
  • 4 tbsp butter
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 cup heavy cream
  • 0.33 cup raspberry jam
  • 0.5 cup chocolate chips melted

Method
 

  1. Preheat the oven to 400 F, bring the water and butter to a boil, then stir in the flour until a dough forms.
  2. Beat in the eggs one at a time, pipe into small logs, and bake for 22 to 25 minutes until golden and hollow.
  3. Cool completely, then whip the cream and fold in the raspberry jam.
  4. Pipe the raspberry cream into the cooled shells and chill for at least 30 minutes to set.
  5. Dip the tops in melted chocolate and let set before serving.

Notes

Chill the filled eclairs so the cream firms up before glazing.