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Raspberry and Cream Éclairs

Samantha Seneviratne
  • 150 minutes
  • Serves 12 to 14

INGREDIENTS

1 tbsp

cold water

1 tsp

gelatin

1 1/2

cups/180 grams fresh raspberries

8

ounces/225 grams cream cheese, at room temperature

3 tbsp

honey

2 tbsp

confectioners’ sugar

1 1/2 tsp

vanilla extract

1/2

cup/10 grams freeze-dried raspberries, ground to a fine powder in a spice grinder

3/4

cup/175 milliliters heavy cream

6

tablespoons/170 grams unsalted butter (3/4 stick)

2 tsp

granulated sugar

1/2 tsp

kosher salt

3/4

cup/95 grams all-purpose flour

3

large eggs

1

cup/120 grams fresh raspberries

2

cups/245 grams confectioners’ sugar

3/4 tsp

vanilla extract

of kosher salt