A Touch of Elegance – Raspberry Rose Éclairs
Discover this luxurious gluten-free Raspberry Rose Éclair recipe, a delightful fusion of fruity freshness and delicate floral notes, taking your taste buds on an indulgent journey to France.
Allergens
Gluten-Free, Dairy, Eggs
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 1/4 cups gluten
- free flour
- 4 large eggs
- 1 1/2 cups raspberries
- 3 tbsp sugar
- 1 cup heavy cream
- 8 oz white chocolate, finely chopped
- 1 tsp rosewater
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil. Remove from heat and stir in flour until a smooth dough forms. Return to low heat and cook for 1 2 minutes until the dough pulls away from the sides of the pan. Let cool slightly.
- Add eggs one at a time, beating well after each addition, until a smooth paste is formed. Transfer the mixture to a piping bag fitted with a large round tip. Pipe 6 inch long éclairs onto the prepared baking sheet. Bake for 25 30 minutes until golden and puffed.
- In a blender or food processor, puree raspberries and sugar until smooth. Strain through a fine mesh sieve to remove seeds.
- In a saucepan, heat cream until simmering. Pour over the white chocolate and let stand for 5 minutes before stirring until smooth. Stir in rosewater.
- Whip the raspberry puree with powdered sugar until fluffy. Fill the éclairs with the mixture and top with the rose infused ganache.
Chef’s Insight
When piping the choux dough, hold the bag vertically and apply even pressure to create consistent shapes. To achieve a smooth ganache, heat gently and stir continuously.
Notes
Be sure to strain the raspberry puree well to avoid a seed-filled bite.