Raspberry Rhubarb Rosé Eclairs

Raspberry Rhubarb Rosé Eclairs

A sweet, tart, eclair filled with all the flavors of spring
Servings: 8 small eclairs


Choux Dough

  • 1/2 c water
  • 3 tbsp butter, cold
  • 1/2 c flour
  • 2 eggs
  • 1 tsp salt

Craquelin Crust

  • 4 tbsp butter, soft
  • 1/4 c flour
  • 1/4 c sugar

Rosé Rhubarb Creme Patissiere

  • 1/2 c sugar
  • 1/4 c flour
  • 1/2 c milk
  • 1/2 c rosé wine + tsp rhubarb jam
  • 2 eggs
  • 1 tsp vanilla powder


  • 1 pasteurized egg white
  • 1/4 c powdered sugar
  • 1 drop red food coloring

Vanilla Meringues

  • 2 egg whites
  • 2 tsp sugar


  • To make the choux eclairs:
  • combine the water and butter in a medium pot, and bring to a simmer
  • turn to medium low, and add the flour at once
  • stir in the flour, and continue to stir with a spatula until all the moisture is absorbed
  • when done, the mixture should form a ball and not leave marks on the bottom of the pot when moved around
  • place the ball into a mixing bowl, and allow to cool ten minutes
  • once cooled to slightly warm, add one egg at a time mixing to create a smooth dough
  • place the dough in a pipping bag
  • pipe out small eclairs that are about 2 inches thick and 4 inches long onto parchment paper
  • place on the craquelin, and bake at 370 degrees for 30-35 minutes, until puffed and dry
  • cool on a baking rack in the turned off oven

To make the craquelin crust:

  • combine all the ingredients, and mix to form a uniform dough
  • between two sheets of parchment, roll out the dough into a 1/6 inch thickness
  • cut to size to fit atop piped eclairs
  • place on top right before baking

To make the creme patissiere

  • in a medium saucepan, combine the liquid ingredients and the eggs, and stir
  • sift in the dry ingredients and stir to combine
  • turn the heat to medium low, and stir until thickened and the desired consistency
  • remove from heat, and cool in a large surfaced bowl with plastic wrap on top
  • pipe into the eclairs when both the eclairs are room temperature and the cream is cold

To make the meringues

  • combine the sugar and egg whites and whip to stiff peaks
  • pipe onto a baking sheet lined with parchment paper
  • bake in a low oven for 1-2hrs with fan on until dried out completely
  • allow to cool before using to decorate the eclairs

To make the glaze

  • combine the egg white and powdered sugar and mix to combine
  • add the food coloring, and add additional powdered sugar if needed to get to the correct consistency
  • use a brush, or dip the eclairs in the glaze to coat the top


These eclairs will save best for 1-2 days in the refrigerator in a sealed box. 


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