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Fruit Eclairs

Not your classic éclair. This fruity twist reimagines the French pastry tradition, bringing freshness and color to the plate. Versatile and adaptable with any Andros Professional Filling or Spread, it offers chefs endless possibilities for creativity and indulgence.

Ingredients

400g (14oz) ANDROS Professional Raspberry Filling
400g (14oz) ANDROS Professional Apricot Filling
Whipped cream – for garnish
Chocolate pearls – for garnish
Edible flowers – for garnish
Cocoa nibs – for garnish

Pâte à Choux

230g (7.8oz) Milk
5g (1 tsp) Salt
5g (1 tsp) Sugar
85g (2.9oz) Butter
128g (4.5oz) All-purpose flour
3 Eggs

Apricot & Raspberry Glaze (per bowl)

350g (12.3oz) Andros Professional Apricot/Raspberry Spread
54g (2 oz) White chocolate
3g (1 tsp) Pectin

Instructions

Pâte à Choux

Bring milk, butter, salt, and sugar to a boil. Stir in sifted flour and cook until a dry paste forms.
Transfer to a mixer and paddle to cool down. Gradually add eggs until smooth.
Pipe onto trays, egg wash, and bake at 400°F (200°C) for 10 minutes. Lower to 330°F (165°C) and bake 20–30 minutes until golden and firm.

Apricot & Raspberry Glaze

Warm Andros Professional Apricot/Raspberry Spread on the stove and whisk in pectin.
Add white chocolate and stir until melted. Keep warm for glazing.

Assembly

Poke holes in the base of each éclair and fill with Andros Professional Raspberry Filling or Andros Professional Apricot Filling.
Dip tops in the corresponding glaze.
Garnish with whipped cream, chocolate pearls, edible flowers, and cocoa nibs.