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Eclairs with Raspberry Curd Cream Cheese Filling

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Eclairs with Raspberry Curd Cream Cheese Filling

The perfect eclairs with raspberry curd cream cheese filling recipe with a picture and simple step-by-step instructions.

  • Choux pastry: see my KB http://www./rezept/514688/Heidelbeer-Ecl
  • 5 tbsp Raspberry curd, see my KB: http://www./rezept/516033/Himbeer-Cur
  • 300 g Cream cheese
  • 1 shot Raspberry spirit
  • Powdered sugar
  1. Make the eclairs according to the above recipe.
  2. Stir the cream cheese with the raspberry curd and a dash of raspberry brandy until smooth and then let it sit in the refrigerator for about 2 hours.
  3. Cut open the eclairs with a saw knife. Fill the raspberry mixture in a piping bag. Using the piping bag, squirt the mixture onto the lower part of the éclair, place the upper part on top and sprinkle with powdered sugar.
Dinner
European
eclairs with raspberry curd cream cheese filling

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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