Raspberry Éclairs

Before starting this Raspberry Éclairs recipe, organise all the necessary ingredients for the gluten-free choux pastry.

For the choux pastry: Heat the milk in a saucepan.

Add the butter, sugar and salt...

... combine with a spatula...

... and bring to a boil.

Add the corn flour and potato starch in one go.

Combine and cook for a couple of minutes...

... until the paste comes away from the sides of the saucepan.

Transfer in the stand mixer recipient...

... and combine at medium speed with the flat beater to cool down the pastry a little.

Add the eggs, one at a time.

When the eggs are incorporated, combine until homogeneous.

If you find the choux pastry too dry, add a little more egg. The consistency should be soft...

... and drop slowly from the flat beater.

Transfer the pastry in a piping bag fitted with a plain nozzle Ø 15mm and pipe the éclairs over a perforated Silichef® XL baking sheet lined with a Silpat baking mat. Pipe the éclairs to a length of 12 cm, making sure there is enough space between each éclair.

Bake between 25 and 35 minutes in a fan-assisted oven preheated to 180°C (gas 4). Leave to cool.

For the vanilla Chantilly cream (make the day before): Organise the necessary ingredients. Heat half of the cream in a saucepan...

... and place the other half in a bowl.

Scrape the seeds out of the vanilla pod...

... and add them to the saucepan. Bring to a boil, stirring well with a whisk.

When the cream starts boiling, pour over the white chocolate.

Combine carefully...

... using a whisk.

When homogeneous, pour the rest of the cream at room temperature and combine. Cover the surface with cling film and refrigerate overnight.

Filling the éclairs: Organise all the ingredients.

Place the Chantilly in the stand mixer bowl...

... and beat with the whisk.

Transfer into into a piping bag fitted with a plain nozzle (7mm diameter).

Using a serrated knife, cut the éclair shells in half lengthwise.

The top part should be smaller than the base.

Repeat for all the éclairs.

Beat the Chantilly for a few minutes until ready. Stop the mixer and remove the whisk attachment.

Using a brush, apply clear mirror glaze over the sides of the éclair base...

... and stick desiccated coconut over the glaze.

Repeat for all the éclairs.

Place the raspberry preparation in a piping bag. The use of a nozzle is not necessary.

Fill the the whole surface of the éclair base with a thin layer of raspberry preparation.

Cover the raspberry jam with vanilla Chantilly.

Bury a few raspberries in the cream, arranging them in staggered lines.

Fill the gaps between the raspberries with vanilla Chantilly.

Finish with a lace of Chantilly on top.

Repeat for all the éclairs. The result should be as shown in the photo.

Using a rolling pin, roll out pink sugar paste (corn-based for gluten-free) over your work bench. Sprinkle icing sugar over your worktop surface beforehand. You can also use white sugar paste and use pink or red water-soluble colouring.

Roll out to a thin layer.

Trim one side with a knife to create a straight base.

Place one eclair cap over the sugar paste...

... and cut the paste around the pastry to get the same shape.

Using the brush, apply a thin layer of clear mirror glaze over the surface of the éclair cap.

Arrange the strip of sugar paste carefully over the pastry cap. Press gently.

Place the pastry cap on top of the éclair.

Repeat for all the éclairs. The result should be as shown in the photo.

Pour silver flakes in a small bowl with clear mirror glaze. Combine carefully.

Apply of thin layer of glaze with silver flakes over the sugar paste strips.

The raspberry éclairs are ready. Enjoy!