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Éclair with Raspberry Curd

Our French made choux pastry goes perfectly with all kinds of fillings, with vanilla custard, coffee pastry cream or this delicious raspberry curd!


6 Pidy éclairs 13cm or 16cm

Raspberry Curd:

50g sugar

1 gelatin sheet

1/2 lemon

300g frozen raspberries, defrosted

3 large egg whites

10ml water

40g unsalted butter, soft

 Raspberry glaze:

250g white chocolate

100ml  cream

10ml natural raspberry extract

10g unsalted butter

3 drops red food colouring

Golden chocolate crumble





Servings: 6

Raspberry curd:

  1. Pour gelatin in a small container and add water; set aside.
  2. Puree raspberries in a blender. Strain to remove seeds.
  3. Pour raspberry puree in a saucepan. Add egg whites, lemon juice and sugar.
  4. Whisk raspberry mixture for 1 minute. Place over heat and whisk vigorously to 82°C/ 180°F or until mixture develops bubbles on side of pan.
  5. Remove from heat and add gelatin mixture. Whisk to combine.
  6. Allow to cool to 48°C/ 120°F. Add butter and stir using a spatula.
  7. Pour in a dish and place in the refrigerator for at least 4 hours.


  1. Combine cream and raspberry extract and bring to a boil.
  2. Melt white chocolate, remove from heat.
  3. Add cream mixture and butter.
  4. Add food colouring, blend until smooth.


  1. Insert 2 – 3 holes in the bottom of each éclair.
  2. Fill the éclairs with the raspberry curd.
  3. Dip the top side of each éclair in the glaze and refrigerate for 10 minutes.
  4. Decorate with some golden chocolate crumble or raspberry meringue crumble .

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catalogue Pidy 2024