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Chocolate and raspberry éclair by Antony Prunet

Chocolate and raspberry éclair. Recipe by French pastry chef Antony Prunet | Éclair filled with raspberry coulis and raspberry crémeux, topped with chocolate plaquette, chocolate crémeux & fresh raspberries

from BBC Food

Lemon and raspberry éclairs

BBC - Food - Recipes : Lemon and raspberry éclairs. Mary Berry from The Great British Bake Off Masterclass 2014.

from Bakers Royale

Raspberry Eclairs

Bakers Royale . Raspberry Eclairs . { sweet & fruity eclairs . choux pastry loveliness . with a lovely chocolate vanilla feathered glaze . the Great British Bake Off 2015 . Episode8 . showstopper } .


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…


Apple 2 the Pie . White chocolate French Eclairs . { so pretty . choux pastry loveliness . with a white chocolate, raspberry & pistachio topping . the Great British Bake Off 2015 . Episode8 . showstopper } .

from BBC Good Food

Raspberry, white chocolate & pistachio profiteroles

For the choux pastry 100g plain flour 50g butter, chopped into small cubes 4 tbsp each milk and water 1 tsp caster sugar pinch salt 3 large eggs, lightly beaten For the filling and topping 200g fresh or frozen raspberries 3 tbsp icing sugar 2 tbsp lemon juice 200ml double cream 150g white chocolate 50g shelled pistachios, fairly finely chopped