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Chocolate-Glazed Raspberry Eclairs

I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. —Elisabeth Larsen, Pleasant Grove, Utah
  • Total Time
    Prep: 1 hour + chilling Bake: 25 min. + cooling
  • Makes
    1 dozen


  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 cups whole milk
  • 4 large egg yolks, room temperature
  • 2 tablespoons unsalted butter
  • 1/2 cup water
  • 6 tablespoons unsalted butter, cubed
  • 1/4 cup whole milk
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 large eggs, room temperature
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 cup fresh raspberries


  • In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold.
  • Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
  • Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms.
  • For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.
Nutrition Facts
1 eclair: 295 calories, 18g fat (11g saturated fat), 144mg cholesterol, 96mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 6g protein.

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