Red Velvet Choc Raspberry Eclairs
Made with red velvet, lots of cream filling and dried raspberries, this is a colorful twist to an iconic French pastry.
- 1 cup water
- 1/2 cu (1 stick) unsalted butter, cut in to small pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 220 grams all-purpose flour
- 1 tablespoon cocoa powder
- 4 drops red food gel
- 3-4 eggs
- 1 teaspoon vanilla extract
- Thickened cream (for whipping)
- Chocolate sauce
- Freeze dried raspberries (or red sprinkles)
- Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape.
- Cover with plastic wrap and set aside in the fridge.
- Bring the water, butter, sugar and salt to a boil in a medium saucepan. Add cocoa powder and red food gel and mix until well combined. Remove the pan from the heat and quickly stir in the flour with a wooden spoon.
- Cook the mixture over medium-high heat, stirring constantly with the wooden spoon, until the mixture pulls away from the sides of the pan and film forms on the bottom of the pan, around 1-2 minutes.
- Transfer the dough to a stand mixer and mix on low with the paddle attachment until slightly cooled, around 1 minute. Raise the speed to medium and add each egg, 1 at a time, until soft peaks form in the batter with touched with your finger. This should take around 5 minutes. You may need 3 eggs or 4 depending on the mixture. You want it to be able to not break when you put it between two fingers and pull them apart.
- Preheat the oven to 220C (425F) and prepare two baking sheets with parchment paper.
- Fill a pastry bag with the batter and pipe out donut shapes, around 4 centimeters in wide. Brush with egg wash (1 egg whisked with 2 tablespoons milk).
- Place the unbaked eclairs in the oven for 10 minutes, reduce the oven temperature to 350 degrees F and bake until golden brown, for 25 more minutes.
- Take out the baked pastries and placed them on a wire rack to cool.
- Insert the end of a spoon under the eclairs and make three holes.
- Using a piping bag, fill the eclairs with cream.
- Dip the eclairs in chocolate sauce.
- Allow excess to drip off and finish with a sprinkle of freeze dried raspberries.