Mini Chocolate Raspberry Eclairs

By pinkadidas178

Ingredients

• 1/2 c. water
• 4 tablespoons unsalted butter
• 1/2 c. flour plus 2 tablespoons
• 1/4 tsp. salt
• 3 large eggs
• 3/4 c. frozen raspberries- thawed
• 3/4 c. heavy cream plus 2 tablespoons
• 1 tablespoon of sugar
• 2 oz semisweet chocolate, chopped

Details

Adapted from google.com

Preparation

Step 1

In a saucepan, boil the water and butter. Add the flour and salt, reduce the heat and stir until a ball forms. Transfer to a mixer and beat on low for 2 minutes until slightly cooled.

Increase the speed and add eggs, one at a time. Continue beating until smooth and shiny.

Put the dough mixture into a pipe bag and pipe lines onto cookie sheet. Should make 24 eclairs, depending on size. Using a wet finger, smooth out any bumps and let dough sit for 15 minutes.

Bake at 425 degrees, rotating the pans once for 15 minutes. Reduce heat to 325 degrees and rotate pans once during baking. Bake for 25-30 minutes. Remove from oven and immediately poke a hole in one end of the eclairs to release steam. Let cool completely.

In food processor, puree the raspberries until smooth. Strain the seeds. In a separate bowl, beat heavy cream and sugar until stiff peaks form. Fold in the raspberry puree and transfer to a piping bag. Pipe into each eclair middle.

combine the remaining 2 tablespoons of heavy cream and chocolate in a bowl and melt. Dip the top of each eclair in the chocolate and let set.