Raspberry Rhubarb Eclairs
This recipe is for a large amount of Eclairs. I like to freeze ½ the batch after baking for a quick afternoon pastry or dessert! The recipe for Eclairs is a Choix pastry dough. This means the recipe can be used not only for Eclairs but also for cream puffs and more!
  • For the Eclairs:
  • 200 g milk
  • 200 g water
  • 120 g butter
  • 20 g sugar
  • salt
  • 200 g flour
  • 250 g (6) whole eggs
  • For the Raspberry Rhubarb Pastry Cream:
  • 345 g milk
  • 2 eggs
  • 140 g sugar
  • 75 g raspberry rhubarb puree
  • 30 g corn starch
  • salt
  • vanilla bean
  • red food color
  1. For the Eclairs: Bring the milk, water, butter, sugar, and salt to a boil over the stove.
  2. Once boiling, add the flour all at once.
  3. Stir vigorously, until the flour begins to bind with liquid ingredients. Continue stirring, "roasting" the dough until it begins to pull away from the side of the pot and forms a ball. You know the dough has "roasted" enough when there is a thin white film on the inside of the pot.
  4. Remove from heat and flatten out onto a cold surface to speed up the process.
  5. Once the dough has cooled, return to a mixing bowl and with your hands, mix the eggs into the dough one by one until smooth.
  6. Pipe the dough out onto a baking tray lined with baking paper in the desired shape.
  7. Once again, this is a Choux pastry dough and is not only used for Eclairs.
  8. Spring the piped pastry lightly with water.
  9. Place in the oven and do not open the door once they are in.
  10. Bake for 20 minutes. Open the door to let out the steam. Bake for another 5 minutes.
  11. For the Raspberry Rhubarb Pastry Cream: While the Eclairs are baking prepare the filling.
  12. Bring the milk, sugar, and vanilla bean to a boil.
  13. Stir together the raspberry rhubarb puree and the corn starch until all lumps are removed. Add the two eggs.
  14. Once the milk has boiled. Temper the puree and egg mixture with the boiling milk by pouring a bit of the milk into the eggs and stirring. Once tempered, add the egg mixture to the milk and bring once again to a boil while stirring continuously.
  15. Remove from heat. Stir in the desired amount of food coloring.
  16. Assembly: Once the Eclairs and the pastry cream filling have cooled off. Pipe the filling carefully into the Eclairs.
  17. I decided to decorate the Eclairs with a pink colors chocolate. In doing this I simply colored white chocolate with a red powder food color made specifically for chocolate. Feel free to use your imagination!
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/04/raspberry-rhubarb-eclairs/