Chocolate and raspberry éclair. Recipe by French pastry chef Antony Prunet. Éclair filled with raspberry coulis and raspberry crémeux and topped with chocolate plaquette, chocolate crémeux and some fresh raspberries. (I ll try also w. white choc, as it goes so well w. raspberries.)
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
Gooey and indulgent, chocolate brownies don’t need to be so square – you can use the mixture to make these fabulous cakes with added raspberries. These are quite delicate, so use a flexible 8–hole muffin tin (the rubbery ones), or line a rigid tin with paper cases.
Fruity and Fabulous cake ideas - Pear and almond sponge with passion fruit / Banana and praline / apple, cinnamon and raisin, raspberry ripple cake, strawberry shortcake with marscarpone cream and fresh strawberries, apple and caramek, cherries and cream.