How to make Eclairs with Vanilla Custard & Raspberry | Eclairs with Vanilla Recipe

Into a pot of milk add your butter with your salt and sugar. I'll leave all the ingredients and measurements in the membership. And then you're gonna place it on a stove and melt your butter with milk mixture. You only want to mix this until your butter is fully melted and started to boil. As soon as it happens you're gonna take it off the heat and then go ahead and add your flour. Okay, so add all your dry ingredients and start mixing it together until it becomes like this it should look like sort of like mashed potatoes once all the flour is absorbed with your liquid you're going to place the pan back on the stove and on the low to medium heat you're going to really cook out the mixture this is a really important step as you want to dry out your dough and if it's going to be wet the um the eclairs are not going to work out so you want to cook this for a good few minutes until actually you see that the bottom is starting to brown so almost like it's so dry and there's no moisture anymore once you reach that perfect consistency you're going to place it into your stand mixer and leave the mixture to fully cool down over here i've got my eggs and what you want to do you want to blitz your eggs into a nice smooth mixture this will really help us to make them nice and even and add them into our dough at the small stages and making sure that we get both egg whites and egg yolks so do that and set it aside to cool down your mixture faster you can use a stand mixer and and basically start mixing it on a low like low speed and once the temperature reaches below 40 degrees celsius you're going to slowly start adding your eggs. You see I'm adding a little bit at a time and I just keep mixing and I'm mixing on a medium like low speed. Once the eggs have incorporated I'm going to add more eggs. You basically want to add around one egg at a time and just keep mixing and seeing if you get the consistency that we're looking for. We're going to look for very nice smooth consistency. I will show you obviously how it needs to look and here is how the final mixture will look. if you shake it it falls off the spatula and it's very very stringy and smooth just like so you want to mix this couple more times with your spatula just to make sure it's a perfect consistency when it falls down it kind of like goes back into the bowl you see how many eggs i have left i haven't used all my eggs which is a sign that you don't need to use all your eggs now wrap your pastry dough and set this aside to cool down over here i'm going to use a star-shaped nozzle you can also use star-shaped or plain nozzle up to you and i've placed my silicone mat over a baking tray and i've flipped it over we want to use the back of our tray add your nozzle into your piping bag and set this aside our dough is ready so just scoop the dough into a large piping bag and make sure it's nice and full just like that and then you want to go around with cookie cutter and just make sure there's no air and just wrap your piping bag nice and tight so it looks just like that now pipe your eclairs using anything that you can measure it up to so i'm using my cake scraper as a measuring tool just making sure they're all the same size you can make them bigger or smaller but this is the standard size I will leave all the measurements of course so gently just pipe it up and down by holding your piping bag and going down once you've piped all your eclairs we're gonna spray them with some cooking oil just like that and then you're gonna add some icing sugar on top as well this will help them to create that nice crust when we bake them later and these go in a freezer for a couple of hours after a couple of hours once they've frozen you're going to transfer them onto your baking tray lined with some parchment paper just like so and leave the space around you're going to add them into your super hot oven and then turn the heat off completely and bake them until they're done once they're done they will look like that they will be nice and puffy a light golden color on top once they're baked we immediately want to place them onto a cooling rack and what's important is that we want to get rid of any extra hot air inside of them so we want to prick them with a toothpick and then turn them around this way it's gonna let the steam out and they're not gonna fall apart or become soggy look how gorgeous they are they're just looking absolutely perfect so just prick each pastry you don't need to prick a lot just a little bit for the steam to come out and leave them to fully cool down over here i've got my sugar and pectin and some frozen raspberries so just mix your sugar and pectin together and set this aside i've got my raspberry puree and glucose syrup with few raspberries here and i'm just gonna warm this up in the stove just for a few minutes once it starts to boil we're reaching that first boil stage you're going to go ahead and add all your pectin and sugar and just mix everything together one more time we're looking to make this beautiful raspberry gel so cook this on a medium to low heat for a couple of minutes and then at the end add citric acid and mix everything together one more time it should look just like this and it will thicken up as it cools down so transfer your raspberry gel into a bowl and just leave it to cool down fully after a while you will see it has set and completely firmed up so just mix everything together one more time so you can place this into a piping bag this has such a nice tart raspberry flavor i absolutely love it place everything into a piping bag seal it so it's nice and tight and there is no air and our gel is ready over here i've got my gelatin i'm going to add some cold water and mix everything through and then set this aside to bloom for five minutes now over here i've got my eggs and sugar we're just going to mix these two together until you get nice thick mixture just like so you can also use an electrical whisk because you're going to need to whisk this for good five minutes until the color changes to nice pale yellow, just like that. I have placed my milk onto a stove and I'm just going to cook this until the boiling point. As soon as you see the bubbles like that, you're going to take it off the heat and add a little bit into your sugar and egg mixture. This is really important to add a little bit at a time, otherwise you are going to overcook your eggs and you're going to have scrambled eggs instead of the custard. So keep adding your mixture a little bit at a time and mixing you might get a lot of foam from whisking and that's okay don't worry about it I have a little trick for you how we can get rid of that so once you've mixed all your milk sugar and eggs together you're going to sieve this through a sieve and pour it back into your pan then take your pan back onto the stove and we're gonna cook the custard for a couple of minutes until it starts to thicken up more and I just keep whisking the mixture just keep whisking the custard until it starts to thicken up you want to cook this on a low heat so you don't overcook this and just be really careful so once it's done you're going to take it off the heat and then go ahead and add your vanilla extract and your bloomed gelatin add that in while it's hot and mix everything together the gelatin will melt instantly so just keep going keep mixing then you want to go ahead and add your chopped butter it's better if you have your butter at room temperature that way it will melt faster and just keep mixing until your butter is fully melted and your custard is nice and smooth just like that you're going to transfer your custard into a different bowl and set this aside and then of course for extra vanilla flavor I recommend adding some vanilla seeds or vanilla beans to really elevate that vanilla flavor. Mix it through and then place cling film on top and we're going to leave this to cool down completely. Once your custard has cooled down you're going to take off the cling film and it's going to be pretty set because we've added gelatin inside and you're going to go ahead and whisk everything together with an electrical whisker. Then add a little bit of double a heavy cream inside to really loosen the mixture and just mix everything together until it becomes nice and creamy you can really control the consistency by adding some more cream now go ahead and add your custard into a piping bag with a plain nozzle just like that a small plain nozzle so it fits into your eclair and then start piping your eclairs just take each eclair make a little incision at the end now take your eclairs pipe it with your custard go all the way inside don't fill them completely all the way because we're going to be adding our raspberry gel just fill them halfway through and then go ahead and add your raspberry gel all the way inside you want to pipe until you feel it becomes full and it almost like pokes out that's when your eclair is completely filled it should look just like this absolutely gorgeous now we're going to make our ganache coating so into your hot cream add your dark chocolate mix everything together until it's fully melted and your chocolate ganache coating is done then go ahead and dip it into your chocolate ganache just like that shake it off keep going with all your eclairs until they're done. Look how gorgeous they are. Place them onto a cooling rack to completely set and this is the time when you want to decorate them before your chocolate is completely set. Look how gorgeous they are. I'm going to add some freeze-dried raspberries on top to really elevate that flavor. I absolutely love this flavor so much. It's just so, it's just so yummy. Vanilla, raspberry and eclair like what else can you want look how gorgeous they look inside i really hope you enjoyed this recipe