Choux Pastry: In a medium saucepan, combine water and butter. Bring to a boil. Once boiling, remove from heat and stir in flour until smooth. Let it cool for a few minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Pipe and Bake: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag and pipe 4-inch long strips onto the baking sheet. Bake for 25-30 minutes until golden and puffed. Let them cool completely.
Whipped Cream: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the fresh raspberries.
Chocolate Glaze: In a microwave-safe bowl, melt the white chocolate and coconut oil together in 30-second intervals, stirring until smooth.
Fill Eclairs: Once the eclairs are cool, slice them open and fill with the raspberry whipped cream mixture.
Glaze: Dip the tops of the filled eclairs into the melted white chocolate glaze. Allow the excess to drip off.
Serve: Place the eclairs on a serving platter and enjoy!
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour
Kcal: Approximately 250 kcal per eclair | Servings: 12 eclairs
ADVERTISEMENT
