Raspberry Mousse Éclairs
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 5 large eggs
- Make 1 recipe Chef Gail’s Raspberry Mousse
Chocolate Glaze (Ganache)
- ½ cup heavy cream
- 1 tablespoon light corn syrup
- 1 cup semisweet chocolate chips
- Melted red compound chocolate, if desired
Make the Éclairs
- Preheat the oven to 425° F.
- In a medium saucepan, bring water and butter to a boil.
- Quickly add flour and stir with a wooden spoon. A ball of dough will form. Lower the heat and cook for about 1 minute while mixing constantly. Remove from the heat. Allow to cool for several minutes.
- Add eggs, one at a time, mixing to incorporate with each addition. The dough should hold its shape.
- Using a pencil and a ruler, create 3 ½-4 inch straight lines on 2 pieces of parchment paper that can cover 2 large sheet pans. Space the lines approximately 2 inches apart.
- Using your finger, place a dab of batter on the four edges of each pan and flip the parchment paper over so that the pencil lines are on the side directly facing the pan so the pencil lines will not touch the batter. Place each piece of parchment paper down on the sheet pans pushing into the corners so that they will adhere.
- In a pastry bag, fitted with a large plain round tip, fill halfway with éclair batter.
- Pipe the batter onto the parchment paper following the lines that were on the parchment paper creating 20 éclairs.
- Bake the éclairs for 15 minutes without opening the oven. Reduce the temperature to 350° Fahrenheit and continue baking for 15 more minutes until nice and brown and puffed. Remove from the oven and allow to cool on the sheet pans.
Make the Chocolate Glaze
- In a small saucepan, heat the cream and corn syrup on medium-high heat until it comes to a simmer.
- Remove from the heat and whisk in the chocolate chips. Continue whisking until the chocolate has melted and a smooth glaze has formed. Allow to cool to barely warm.
Assembling the Éclairs
- On a work surface using a small sharp knife, slice each éclair in half lengthwise.
- Gently hollow out most of the cooked dough in the middle using your fingers until a hollow space has formed.
- Place the bottoms of each éclair on a clean, parchment-lined sheet pan. Place the top portion of each corresponding éclair next to it.
- Pour chocolate glaze into a pie plate or bowl large enough to fit the éclairs for dipping.
- Using a pastry bag, fitted with a large plain tip, fill each bottom of each éclair with some of the Raspberry Mousse.
- Dip the corresponding top of each éclair into the warm Chocolate Glaze allowing the excess to drip off. Gently lay the top of each éclair over the mousse.
- If desired, melt red compound chocolate over a double boiler and drizzle over the tops or create hearts by piping 3 dots over the glaze and pulling through each dot with a toothpick to form hearts.
Makes 20 3½-4 inch éclairs