We love éclairs. These luxurious french pastries are a joy for the eyes and they taste amazing. In France, they make the most creative and amazing looking éclairs. Like little paintings which look almost too good to eat. We made a simple variety on this delicious dish, but it packs so much flavour you’ll have your guest silent when they eat these. We know it might seem like a hassle because you heat up your dough. But follow our instructions and you’ll have them ready before you know. Happy Waffle Wednesday!
Hold-Your-Waffle-Wednesday 46 // French éclair waffles with vanilla cream & raspberries
about 28 pieces
100g dairy butter
1 tbsp. honey
1 vanilla bean
100g frozen raspberries
200g white chocolate
Put your pan on a measuring scale and add the butter, milk & water. Heat up on high heat until combined and it starts to boil. Put the heat on low and add the flour. Combine with a wooden spatula until you;ve got a nice dough in the shape of a ball. Remove from the heat and add the first egg. Mix until combined before adding the next egg. Continue doing this until you’ve got all the eggs combined with the dough. Let this dough rest for about 10 minutes.
Heat up your waffle iron and spread out the dough thin on your waffle iron. Don’t use too much of it might overflow in your waffle iron. Continue baking the waffles until you’re out of dough.
When done slice the waffles in 3 long pieces and then cut them again through lengthwise so we can easily fill them. Melt the chocolate au bain marie. When the chocolate has molten dip in the top sides of the waffles and coat them in white chocolate. When some parts miss chocolate use a small spoon to add some more on it until the top is completely covered. Let this rest in the fridge for about 20 minutes, before making the filling for the éclairs.
For the filling in a clean mixing bowl add the cream with the honey, and vanilla seeds and whip until you’ve got a firm whipped cream. Put this in a piping bag and spread the cream on the éclairs. Push in a few of the raspberries and put the chocolate covered éclair on top of the cream. Serve them fresh or keep them cooled in the fridge for the next day. Enjoy!