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Recipe: Chocolate-raspberry eclair

recipe chocolate-raspberry eclair
This month Le Cordon Bleu Chefs make eclairs, a classic from the French pastry repertoire. The Chefs have combined the sweetness of the raspberry with the finesse of milk chocolate. Gold powder adds a sparkle to this gourmandize that will please anyone with a sweet tooth. This recipe has been adapted from the book “L’École de la Pâtisserie” by Le Cordon Bleu® institute and publisher Larousse. Other delicious recipes can be found in the book.

Preparation: 1 hour and 15 minutes for the choux pastry
Cooking time: 35 minutes
Keep refrigerated for 2 days
For 15 eclairs

Ingredients

Choux pastry
  • 170 ml milk
  • 70 g butter
  • 7 g sugar
  • 2 g fine salt
  • 100 g flour
  • 3 eggs (140 g)
Chocolate-raspberry mousse
  • 100 g raspberry purée
  • 15 g dessert jelly
  • 15 g sugar
  • 90 g milk chocolate
  • 200 ml whipping cream
Decoration
  • 200 g red fondant icing
  • 150 g neutral glaze
  • 1 knife tip of red food colouring
  • 1 knife tip of gold powder
  • 125 g raspberries

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