Raspberry Eclair Pastry

Place water, butter, sugar and salt in a saucepan and bring to a boil over medium heat.  Remove pan from heat and add bread flour and stir until combined. Return pan to heat and stir in circular motion until dough forms a ball at the center of pan.  Transfer dough to stand mixer bowl and let rest for 5 minutes.

Fit stand mixer with a whisk attachment. Add in one egg at a time and mix on medium until fully combined before adding the next one. Dough should be smooth, if not mix until dough is free of lumps.

Place dough in pastry bag fitted with a large round tip (Ateco 9 pt, ¾ inch). Pipe 24 (2-inch) lines, two inches apart onto parchment lined pan. Bake at 400 for about 20 minutes or until golden brown. Remove from oven and pierce each one with a paring knife to release the steam.

In a shallow bowl sprinkle gelatin over cold water. Let stand until gelatin has bloomed; mixture will become solid. Place bowl in the microwave on low and heat for 10 seconds or until mixture dissolves and resembles syrup consistency. Set aside to cool slightly.

Place heavy cream in a chilled bowl and on medium-high speed beat until thick. Turn off mixer and add in honey and beat until combined. Slowly add gelatin mixture while beating cream. Beat until stiff peaks form.

Split éclair horizontally in half and fill bottom portion with whipped cream. Slice raspberries in half and layer on whipped cream. Dip top half of éclair into chocolate and drizzle horizontal white chocolate lines on top. Then using a toothpick drag it through the white chocolate lines vertically. Place chocolate glazed tops onto remainder of éclair.

For more Raspberry Dessert Recipes, click here.