Red Velvet Choc Raspberry Eclairs

Made with red velvet, lots of cream filling and dried raspberries, this is a colorful twist to an iconic French pastry.


  • 1 cup water
  • 1/2 cu (1 stick) unsalted butter, cut in to small pieces
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 220 grams all-purpose flour
  • 1 tablespoon cocoa powder
  • 4 drops red food gel
  • 3-4 eggs
  • 1 teaspoon vanilla extract
  • Thickened cream (for whipping)
  • Choc sauce
  • Freeze dried raspberries (or red sprinkles)


  1. Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape. Cover with plastic wrap and set aside in the fridge.
  2. Bring the water, butter, sugar and salt to a boil in a medium saucepan. Add cocoa powder and red food gel and mix until well combined. Remove the pan from the heat and quickly stir in the flour with a wooden spoon.
  3. Cook the mixture over medium-high heat, stirring constantly with the wooden spoon, until the mixture pulls away from the sides of the pan and film forms on the bottom of the pan, around 1-2 minutes.
  4. Transfer the dough to a stand mixer and mix on low with the paddle attachment until slightly cooled, around 1 minute. Raise the speed to medium and add each egg, 1 at a time, until soft peaks form in the batter with touched with your finger. This should take around 5 minutes. You may need 3 eggs or 4 depending on the mixture. You want it to be able to not break when you put it between two fingers and pull them apart.
  5. Preheat the oven to 220C (425F) and prepare two baking sheets with parchment paper. Fill a pastry bag with the batter and pipe out donut shapes, around 4 centimeters in wide. Brush with egg wash (1 egg whisked with 2 tablespoons milk)
  6. Place the unbaked eclairs in the oven for 10 minutes, reduce the oven temperature to 350 degrees F and bake until golden brown, for 25 more minutes. Take out the baked pastries and placed them on a wire rack to cool.
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