The eclair originates from the 18th century and was most likely created by cook Marie-Antoine Carême (give the man a statue). The pastry is elongated, has a soft filling and a chocolate or glaze layer. They are just AMAZING. Feeling like a fancy treat, try our White Choco- Eclairs with white chocolate and raspberry!
- 1 can Danerolles Petits Pains au Chocolat
- 250 grams of fresh raspberries
- 200 ml of cream
- 2 tablespoons of crystal sugar
- One bar of white chocolate
- 1 egg to cover
- Preheat the oven to 180 degrees.
- Roll out the dough and cut the dotted lines.
- Fold the eight dough patches double and lay them on a baking sheet coated baking sheet.
- Cloth the egg and coat the dough with egg yolk.
- Bake the dough at 180 degrees for 8-10 minutes.
- Let the dough cool down on a grid.
- In the meantime, beat the cream and add the sugar at the last minute. Make sure it is mixed properly.
- Melt the chunks of chocolate into a saucepan on low heat or in the microwave by stirring passionately until the chocolate has melted.
- Cut the dough across the length, but make sure you do not cut the dough completely. Create an opening.
- Fill the eclair pastry with whipped cream and fresh raspberries, by pouring it in the opening of the pastry.
- Spread the white chocolate over the eclairs.
- C’est fini, bon appétit!