CHOCOLATE-GLAZED RASPBERRY ECLAIRS RECIPE: HOW TO MAKE IT
I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate-glazed raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. —Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 60 minutes
Cook Time 25 minutes
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.
Nutrition Facts : Calories 295 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 144mg cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 29g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
CHOCOLATE-STRAWBERRY CELEBRATION CAKE RECIPE: HOW T…
Although I have some wonderful from-scratch recipes, this one uses a boxed mix with plenty of doctoring. It has become a popular groom’s cake that gets more attention than the wedding cake. —Nora Fitzgerald, Sevierville, Tennessee
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to 2 greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.
Nutrition Facts : Calories 666 calories, FatContent 40g fat (23g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 485mg sodium, CarbohydrateContent 69g carbohydrate (50g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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