dessert anyone?

Mini Eclairs with Raspberry cream filling

Yummy bite-sized eclairs with a twist.

Usually eclairs have full chocolate ganache, but this cutie finger sized babies have squiggly wiggly chocolate topping..filled with raspberry whipped cream, just the perfect dessert!

Believe it or not, its sugar free! yes! but it tastes like the real thing. well, I’m sure there’s some sugar in the chocolate, even though its dark chocolate? heh.. not to mention whipped cream. hey, I said sugar free, not fat free! By the way, I used whipped cream, cause I’m not too keen on pastry cream. Most eclairs recipe uses pastry cream. To each its own 🙂

All eclairs recipe are alike.. but here they are anyway:

For the dough:

1 cup all purpose flour

1 cup milk

1/2 cup butter

4 eggs

For the filling:

1 1/2 cup whipping/heavy cream

1/4 tsp Raspberry flavor (or any other flavor of your choice)

Optional – 1 Tbsp sifted icing sugar (omit if you want sugar free dessert)

For the ganache:

6oz. bittersweet chocalate

2Tbsp milk

1Tbsp butter

Making the dough

1. Preheat your oven to 230 degrees C.

2. Heat milk and butter until butter melts and mixture simmers. Do not let boil.

3. Pour in sifted flour all at once and mix well. Cook for another 2 minutes until a smooth ball forms, stirring constantly.

4. Remove from heat. Add eggs one at a time, mixing well after each egg.

5. Pipe dough onto a baking sheet, 2-3″ long, 1″wide. Make sure there’s at least 2″ space in between.

6. Bake for about 10minutes. DON’T open the oven just yet. Reduce heat to 200 degrees C, bake until golden brown – about 20 minutes. Each oven temperature varies, so keep a close eye on those eclairs.

TIPS: when done, quickly slit a hole on one end of the eclair. This is to let the steam escape, or you’ll end up with a flat and soggy eclair. NOTE! Sudden & huge temperature drop WILL flatten your eclairs! So for our humid tropical weather, I’d suggest cooling the eclairs in the oven with the door open.

Making the filling:

Whip cream with any flavorings and sugar (optional) until stiff peaks forms. Chill to set.

Making the ganache:

Melt bittersweet chocolate with milk and butter over a double boiler.

Assembly:

Pipe cream into eclairs when the eclairs are completely cool. Dip the top-half into ganache, or pipe it on top. Let set before serving.

Eventhough I keep popping freshly baked eclairs into my mouth when assembling, it is best served if chilled. So, if you can, keep some eclairs in the fridge for an hour or two before serving.

Enjoy!

**Recipe yields about 50 mini eclairs (3″ x 1″)

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