This Vanilla Raspberry Mini Eclairs are delicious, bite-sized pastries that combine the timeless taste of creamy vanilla and tangy raspberry. These elegant treats are tender choux pastry bowlsfilled with a luscious Vanilla Pastry Cream And homemade raspberry jam. The eclairs are topped with white chocolate icing, caramelized pistachios And fresh raspberries.
The contrasting flavors of vanilla and raspberry provide a delicious balance, while the miniature size makes them perfect for guilt-free indulgence or as a delicious addition to any dessert platter.
You can also prepare the choux pastry shells ahead of time and fill them with your desired filling just before serving to ensure a fresh and delicious experience for you and your guests.
How to make vanilla raspberry mini eclairs
Preparing mini eclairs is very pleasant and each step is easy to prepare. Begin by preparing the vanilla pastry cream, as this needs to cool completely before you fill the eclairs. Then prepare the choux pastry and the filling with raspberry jam.
How to do the vanilla pastry cream
In a saucepan, bring the milk, vanilla bean and vanilla seeds to a boil. In a large bowl, whisk together the egg, yolk, and sugar until light and fluffy. Add flour and cornstarch and mix until incorporated. Once the milk is simmering, scoop out a small amount and stir into the egg mixture to warm. This is called tempering and it prevents the eggs from cooking too quickly. Once the egg mixture is warm to the touch, whisk it into the saucepan with the milk. Cook over medium heat until boiling. After the first 2 bubbles, remove from the heat and press cling film onto the top of the cream. Leave to cool completely.
How to make a choux pastry out of the pie.
Preheat the oven to 180°C (350°F) with the fan on and line a baking tin with parchment paper.
In a saucepan bring the milk, water, butter, sugar and salt to a boil. Once the butter has melted, reduce the heat to medium and add the flour all at once. Stir vigorously with a wooden spoon. The batter should form a smooth ball and a thin layer of batter will stick to the bottom of the pan. Remove from the heat and add the eggs one at a time, beating with a hand mixer after each one.
The mixture should turn into a smooth paste that will hold its shape. Using a piping bag with a large round or star tip, gently pipe the batter into 7cm pieces. Bake them for about 25 to 30 minutes. They should be fluffy, hold their shape, and begin to turn golden brown. Open one of them and make sure it’s not too wet inside. If so, bake for another 5 minutes. Remove from the oven and let cool before filling.
How to prepare the raspberry jam
Bring all the ingredients to a boil in a saucepan and cook over low heat for 7-8 minutes. Remove from the stove and let cool completely.
How to assemble the mini eclairs
To assemble the mini eclairs, fill two piping bags with small round piping tips, one with the raspberry jam and the other with the vanilla custard. Take each mini eclair and use a small round point to poke a small hole in the flat side of each eclair. Fill each eclair first with the vanilla cream and then with the raspberry jam.
Melt the white chocolate in a water bath. Spoon the chocolate over the eclairs and decorate with fresh raspberries and caramelized pistachios.
Enjoyed on their own or shared with loved ones, these vanilla raspberry mini eclairs offer a sophisticated and irresistible dessert experience. I hope you will try these awesome mini treats. If so, make sure to share the photos with me Instagram. Enjoy!
Other choux pastry recipes you might want to try
This Vanilla Eclairs are delicate choux pastry shells, filled with delicate vanilla cream and garnished with a glossy chocolate icing. It’s a heavenly combination of textures and flavors that will leave you wanting more.
This Choux au Craquelin – Crispy cream puffs are light and airy choux pastries, filled with delicious vanilla cream, topped with a thin, crunchy layer of sweet craquelin. It’s a glorious harmony of textures that takes the cream puff experience to a new level.
This Chocolate Cream Puffs are the ultimate dream for chocolate lovers. Consisting of a rich and velvety chocolate pastry cream, encased in delicate choux pastry shells. A symphony of smooth chocolate flavors that melt in your mouth and transport you to pure bliss.
Vanilla Raspberry Mini Eclairs
This Vanilla Raspberry Mini Eclairs are delicious, bite-sized pastries that combine the timeless taste of creamy vanilla and tangy raspberry. These elegant treats are tender choux pastry shellsfilled with a luscious Vanilla Pastry Cream And homemade raspberry jam.
Ingredients
Vanilla Pastry Cream
- 1 â…“ Cup (320 ml) milk
- 1 vanilla bean
- 1 egg
- 1 egg yolk
- 1/2 Cup (100g) sugar
- 1/3 Cup (45g) flour
- 2 tsp (6g) Cornstarch
Choux
- 1/4 Cup (60 ml) milk
- 1/4 cup + 1 tsp (65g) butter
- 1/4 Cup (60 mL) water
- 1 tablespoon (15g) sugar
- 1/4 tsp (1g) salt
- 1/2 Cup (65g) flour
- 3 small eggs (or 2 large ones – about 110g)
raspberry jam
- 9 9z (250g) Raspberries fresh or frozen
- 1/3 Cup (70g) sugar
- 2 tsp (6g) Cornstarch
For decoration
- 1/4 Cup (40g) white chocolate
- fresh raspberries
- pistachios
instructions
Prepare the vanilla pastry cream.
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Bring the milk, vanilla bean and pulp to a boil in a saucepan.
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In a large bowl, whisk together the egg, yolk, and sugar until light and fluffy.
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Add the flour and mix until incorporated.
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Add the cornstarch and mix until incorporated.
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Scoop out a small amount of milk and stir into egg mixture to warm.
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Once the egg mixture is warm to the touch, whisk it into the saucepan with the milk.
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Cook over medium heat until boiling. Then quickly remove from the heat and press cling film on the surface of the cream, let cool completely.
Prepare the choux pastry.
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Preheat the oven to 180°C (350°F) with the fan on and line a baking tin with parchment paper.
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In a saucepan bring the milk, water, butter, sugar and salt to a boil.
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Once the butter has melted, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon. The batter should form a smooth ball and a thin layer of batter will stick to the bottom of the pan.
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Remove from the heat and add the eggs one at a time, beating with a hand mixer after each one. Mix until you get a soft paste that keeps its shape.
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Using a piping bag with a large round or star tip, gently pipe the batter into 7 cm (2 3/4 inch) rolls. Leave some space between each roll.
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Bake them for about 25-30 minutes. They should be swollen and starting to turn golden brown. Remove from the oven and let cool before filling.
Assemble the eclairs.
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Fill two piping bags with small round piping tips, one with the raspberry jam and the other with the vanilla custard.
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Take each mini eclair and use a small round point to poke a small hole in the flat side of each eclair.
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Fill each eclair with the vanilla cream.
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Repeat with the raspberry jam.
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Melt the white chocolate in a water bath.
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Spoon the chocolate over the eclairs and decorate with fresh raspberries and pistachios. Enjoy!
Nourishment
Portion: 1serving of 20Calories: 121kcalCarbohydrates: 18.2GProtein: 2.5GFat: 4.7GSaturated Fatty Acids: 2.6GCholesterol: 44mgSodium: 40mgPotassium: 52mgFiber: 0.9GSugar: 12.4GCalcium: 37mg