Éclairs with raspberry cream and icing
Looking to make Mother’s Day extra special this year? Treat your mum to these delicious biscuit éclairs! With a light, crispy base, a creamy raspberry filling, and a cheerful glaze, they’re the perfect way to pamper her. These colourful treats are not only a delight for the taste buds but will also bring a smile to her face. Ideal for baking together or as a surprise dessert for a lovely Mother’s Day celebration!
What you need to make your éclairs with raspberry cream and icing:
Ingredients
- 150g FunCakes Mix for Sponge Cake Deluxe
- 100 g FunCakes Mix for Swiss Meringue Buttercream
- 150 g FunCakes Choco Melts White
- FunCakes Dip ’n Drip White
- FunCakes Food Colour Gel Pink
- FunCakes Flavour Pastel Raspberry
- FunCakes Soft Pearl Mix Pastel Perfect
- FunCakes Sugar Decorations Blossom Mix Pastel Set/32
- FunCakes Sugar Decorations Small Flowers Set/32
- 220 g unsalted butter
- 85 ml water
- 3 eggs (approx. 150 g)
Necessities
- FunCakes Decoratings Bag 41 cm
- FunCakes Parchment Paper Sheets 30x30 cm pk/50
- Wilton Decorating Tip #125 Petal Flower
- Wilton Decorating Tip #1A Round
- Dr. Oetker Pastry Brush with Wooden Handle 19,5x2,4 cm
Preheat the oven to 180°C (160°Cconvection oven). Line a baking tray with parchment paper and sprinkle over some fine caster sugar.
Prepare 150 g FunCakes Mix for FunCakes Mix for Sponge Cake Deluxe as indicated on the packaging. Fillthe decorating tip#1A.Pipe 10–12 cm long strips of batter onto the sugar-dusted parchment paper, leaving enough space between each strip.Bake in the preheated oven for 10–12 minutes until light golden. Leave to cool on the counter.Repeat for a second (and possibly third) batch.
Prepare 100 g FunCakes Mix for Swiss Meringue Buttercream as indicated on the packing. Flavour the buttercream with FunCakesFlavour Paste Raspberry. Spoon into a decorating bag fitted with decorating tip #125.
Melt 150 g FunCakes Chocolate Melts White in the microwave as indicated on the packaging.
Brush the bottoms of the éclairs with a thin layer of melted choco. This helps prevent the biscuit from getting soggy once filled.
MeltsomeFunCakes Dip ‘NDrip as indicated on the packing.Colourit pink or red using FunCakes FoodColour Gel. Put the Dip’n Drip in a decorating bag and cut off a small tip.
Swirl a lovely zigzag of raspberry buttercream onto the éclairs with the chocolate base (without the drip).Hold the decorating tip so the thicker side rests on the biscuit and move in a gentle zigzag motion as you swirl.Place a pink éclair top onto each one. Pipe another zigzag of buttercream on top and decorate joyfully with FunCakesSoft Pearl Mix Pastel Perfect, Blossom Mix Pastel, and Small Flowers.
