Vanilla Raspberry Mini Eclairs

These Vanilla Raspberry Mini Eclairs are delectable bite-sized pastries that combine the timeless flavors of creamy vanilla and tangy raspberry. These elegant treats feature delicate choux pastry shells, filled with a luscious vanilla pastry cream and homemade raspberry jam. The eclairs are topped with white chocolate glaze, caramelized pistachios and fresh raspberries.

The contrasting flavors of vanilla and raspberry create a delightful balance, while the miniature size makes them perfect for indulging in a guilt-free treat or serving as a delightful addition to any dessert platter.

You can also prepare the choux pastry shells in advance and fill them with your desired filling just moments before serving, ensuring a fresh and delightful experience for you and your guests.

How to make vanilla raspberry mini eclairs

Making mini eclairs is very pleasing and each step is easy to prepare. Start by making the vanilla pastry cream as it needs to chill completely before filling the eclairs. Then prepare the pate a choux and the raspberry jam filling.

How to make the vanilla pastry cream

In a saucepan bring to a simmer the milk, the vanilla pod, and vanilla seeds. In a large bowl, mix together the egg, egg yolk and sugar, until pale and creamy. Add in the flour and cornstarch and mix until incorporated. Once the milk has come to a simmer, take a small amount out and whisk it into the egg mixture to warm it up. 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 pot of milk. Cook over medium heat until it comes to a boil. After the first 2 bubbles, remove from the stove and press plastic wrap onto the surface of the cream. Leave to cool completely.

How to make the pate a choux.

Preheat the oven to 350F (180C) with the ventilation on and line a baking pan with parchment paper.

In a saucepan, bring the milk, water, butter, sugar and salt to a simmer. Once the butter is melted, reduce heat to medium and add the flour all at once. Stir vigorously with a wooden spoon. The dough needs to come together as a smooth ball and the bottom of the pan will have a skim of dough stuck to it. Remove from the heat and add the eggs, one at a time, mixing with a hand mixer after each one.

Mini Eclairs filled with vanilla pastry cream and raspberries

The mixture should turn into a soft paste that will hold its shape. Use a piping bag fitted with a big round or star tip and gently pipe the dough into 2 3/4 inches (7 cm) logs. Bake them for about 25-30 mins, they should be puffy, hold their shape and start to turn golden-brown. Open one of them and make sure it is not too wet inside. If so, continue to bake for another 5 mins. Remove from the oven and let them cool before filling.

How to make the raspberry jam

In a saucepan bring to a boil all the ingredients and let them boil on 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 fitted with small round piping tips, one with the raspberry jam and the other one with the vanilla pastry cream. Take each mini eclair and with a small round tip, pierce one little hole into the flat side of each eclair. Fill each eclair with the vanilla cream first, then with the raspberry jam.

Melt the white chocolate over a bain-marie. Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberries and caramelized pistachios.

Whether enjoyed on their own or shared with loved ones, these Vanilla Raspberry Mini Eclairs offer a refined and irresistible dessert experience. Hope you will try these amazing mini treats. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other choux pastry recipes you may like to try

These Vanilla Eclairs are delicate choux pastry shells filled with smooth vanilla custard, topped with a glossy chocolate glaze. It is a heavenly combination of textures and flavors that will leave you craving for more.

These Choux au Craquelin – Crispy Cream Puffs are light and airy choux pastry filled with luscious vanilla cream, adorned with a thin, crispy layer of sweet craquelin. It is a delightful harmony of textures that elevates the cream puff experience to new heights.

These Chocolate Cream Puffs are the ultimate chocolate lover’s dream. Consisting of a rich and velvety chocolate pastry cream encased in delicate choux pastry shells. A symphony of smooth chocolate flavors that will melt in your mouth and transport you to pure bliss.

Vanilla Raspberry Mini Eclairs with section

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Vanilla Raspberry Mini Eclairs

Vanilla Raspberry Mini Eclairs

5 from 1 vote
These Vanilla Raspberry Mini Eclairs are delectable bite-sized pastries that combine the timeless flavors of creamy vanilla and tangy raspberry. These elegant treats feature delicate choux pastry shells, filled with a luscious vanilla pastry cream and homemade raspberry jam.
Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr

Ingredients
  

Vanilla Pastry Cream

  • 1 ⅓ cup (320ml) milk
  • 1 vanilla pod
  • 1 egg
  • 1 egg yolk
  • 1/2 cup (100g) sugar
  • 1/3 cup (45g) flour
  • 2 tsp (6g) cornstarch

Choux Pastry

  • 1/4 cup (60ml) milk
  • 1/4 cup + 1 tsp (65g) butter
  • 1/4 cup (60ml) water
  • 1 tbsp (15g) sugar
  • 1/4 tsp (1g) salt
  • 1/2 cup (65g) flour
  • 3 small eggs (or 2 large ones – about 4 oz -110g )

Raspberry Jam

  • 9 oz (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.

  • In a saucepan bring to a simmer the milk, vanilla pod and the seeds.
  • In a large bowl, mix together the egg, egg yolk and sugar, until pale and creamy.
  • Add in the flour and mix until incorporated.
  • Add in the cornstarch and mix until incorporated.
  • Take a small amount of milk out and whisk it into the egg mixture to warm it up.
  • Once the egg mixture is warm to the touch, whisk it into the pot of milk.
  • Cook over medium heat until it comes to a boil. Then quickly remove from the stove and press plastic wrap onto the surface of the cream, leave to cool completely.

Prepare the choux pastry.

  • Preheat the oven to 350F (180C) with ventilation on and line a baking pan with parchment paper.
  • In a saucepan, bring the milk, water, butter, sugar and salt to a simmer.
  • Once the butter is melted, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon. The dough needs to come together as a smooth ball and the bottom of the pan will have a skim of dough stuck to it.
  • Remove from the heat and add the eggs, one at a time, mixing with a hand mixer after each one. Mix until you get a soft paste that will hold its shape.
  • Use a piping bag fitted with a big round or star tip and gently pipe the dough into 2 3/4 inches (7 cm) logs and leave a little space between each log.
  • Bake them for about 25-30 mins. They should be puffy and start to turn golden-brown. Remove from the oven and let them cool before filling.

Make the raspberry jam.

  • In a saucepan bring to a boil all the ingredients and let them boil at low heat for 7-8 minutes.
  • Remove from the stove and let cool completely.

Assemble the eclairs.

  • Fill two piping bags fitted with small round piping tips, one with the raspberry jam and the other with the vanilla pastry cream.
  • Take each mini eclair and with a small round tip, pierce one little hole into the flat side of each one.
  • Fill each eclair with the vanilla cream.
  • Repeat with the raspberry jam.
  • Melt the white chocolate over a bain-marie.
  • Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberries and pistachios. Enjoy!

Nutrition

Serving: 1serving out of 20Calories: 121kcalCarbohydrates: 18.2gProtein: 2.5gFat: 4.7gSaturated Fat: 2.6gCholesterol: 44mgSodium: 40mgPotassium: 52mgFiber: 0.9gSugar: 12.4gCalcium: 37mg
Author: Medana
Calories: 121kcal
Course: Dessert
Cuisine: French
Keyword: eclairs, mini eclairs, vanilla pastry cream

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