Up your party game with these White Chocolate Raspberry Éclairs. Filled with white chocolate pastry cream and fresh raspberries, this tasty éclair recipe is the perfect pop of pink that your party needs! Whether you’re hosting an Easter brunch or a springtime soiree, these raspberry éclairs are sure to impress. Top your éclairs with a fresh raspberry glaze for an added touch of sweetness.

Up your party game with these White Chocolate Raspberry Éclairs. Filled with white chocolate pastry cream and fresh raspberries, this tasty éclair recipe is the perfect pop of pink that your party needs! Whether you’re hosting an Easter brunch or a springtime soiree, these raspberry éclairs are sure to impress. Top your éclairs with a fresh raspberry glaze for an added touch of sweetness.

How to Make Eclairs - Learn how to make these tasty White Chocolate Raspberry Eclairs that are perfect for an Easter brunch or a springtime soiree are sure to impress. Top your éclairs with a fresh raspberry glaze for an added touch of sweetness. Makes about 30 eclairs.

How to Make Eclairs - Learn how to make these tasty White Chocolate Raspberry Eclairs that are perfect for an Easter brunch or a springtime soiree are sure to impress. Top your éclairs with a fresh raspberry glaze for an added touch of sweetness. Makes about 30 eclairs.

Mary Berry  shows how to make lemon and raspberry éclairs using choux pastry on The Great British Bake Off 2014 Masterclass 4. Mary decorates her éclairs with lemon icing and drizzled with white and dark chocolate. The ingredients for the choux pastry are: 50g unsalted butter, 150ml water, ½ teaspoon fine salt, 1 tablespoon caster sugar, 65g plain white flour and 2 medium eggs. For the icing: 1 tsp raspberry puree and 1 tsp lemon puree, 400g icing sugar and juice of half a lemon. For the…

Mary Berry shows how to make lemon and raspberry éclairs using choux pastry on The Great British Bake Off 2014 Masterclass 4. Mary decorates her éclairs with lemon icing and drizzled with white and dark chocolate. The ingredients for the choux pastry are: 50g unsalted butter, 150ml water, ½ teaspoon fine salt, 1 tablespoon caster sugar, 65g plain white flour and 2 medium eggs. For the icing: 1 tsp raspberry puree and 1 tsp lemon puree, 400g icing sugar and juice of half a lemon. For the…

Delicious eclairs with a raspberry cremeux, raspberry icing and craquelin. These are decorated with fresh raspberries and sugar decorations.

Raspberry Eclairs

Delicious eclairs with a raspberry cremeux, raspberry icing and craquelin. These are decorated with fresh raspberries and sugar decorations.

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