Raspberry-Hibiscus Éclairs

To make the raspberry mousse, in a small bowl, stir the gelatin into the cold water. Set aside and allow the gelatin to bloom.

Meanwhile, in a small saucepan over medium-low heat, combine the raspberries, orange juice and granulated sugar. Heat, stirring often, until the berries begin to soften and macerate, about 4 minutes.

Transfer the raspberry mixture to a blender or food processor and puree until the liquid has thickened, about 20 seconds. Strain the raspberry puree through a fine-mesh sieve into a medium bowl, making sure to press all of the puree through; discard the seeds.

Pour the raspberry puree back into the saucepan and add the bloomed gelatin. Bring to a boil over medium-high heat and cook, stirring constantly, until combined, about 1 minute; the mixture may seem thin but it will set. Remove from the heat and let cool to room temperature (70° to 80°F/21° to 27°C), about 1 hour.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium speed until stiff peaks form, about 3 minutes. Using a rubber spatula, carefully fold the cooled raspberry mixture into the whipped cream. Transfer the mousse to a medium bowl, cover and refrigerate for at least 1 hour or up to overnight.

Line 2 quarter sheet pans with parchment paper. On each sheet of parchment, use a ruler and pen to draw 2 rows, each with 3 lines that are 3 inches (7.5 cm) long, parallel to the long sides of the sheet pan; space the rows about 2 inches (5 cm) apart. You will have a total of 12 lines on both parchment sheets, although you might not need to use all of them, depending on how much choux you pipe out for each pastry. Flip the parchment over and place on the sheet pans so the lines are on the bottom. The lines will serve as a guide to help you create uniform éclairs when piping out the choux.

Preheat an oven to 425°F (220°C).

To make the choux, in a medium saucepan over medium-high heat, combine the milk, water, butter and salt and bring to a boil. When the butter melts, remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until blended and no streaks of flour remain. Return the pan to medium heat and continue stirring until the mixture pulls away from the sides of the pan and forms a uniform ball, about 1 minute.

Transfer the choux to the clean bowl of an electric mixer fitted with the flat beater and let cool for 2 minutes. Then beat on low speed until the mixture registers 140°F (60°C) on an instant-read thermometer, about 1 minute.

Meanwhile, in a small bowl, whisk the eggs. When the dough has cooled to 140°F (60°C), with the mixer running on medium speed, add the egg mixture in 2 additions, beating each addition just until incorporated, about 30 seconds. The mixture will separate after each addition, although when the eggs are incorporated, the mixture should be shiny and smooth. If it still appears separated, continue beating on medium speed until smooth. Let the choux cool for about 10 minutes before transferring to a pastry bag.

Fit a medium pastry bag with a 5/8-inch (1.6-cm) plain tip (Ateco 808) and transfer the choux to the bag. Pipe a small amount of the choux onto each corner of the sheet pans underneath the parchment paper, then press down so the parchment adheres to the sheet. This helps to stabilize the parchment, making it easier to pipe out the choux for the éclairs.

Following the lines drawn on the parchment paper, pipe out 9 to 12 logs, each about 3 inches (7.5 cm) long and 1 inch (2.5 cm) wide; finish each with an upward swoop to create a small peak. Brush the choux very gently with the egg mixture.

Transfer 1 sheet pan to the oven and bake for 11 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking until the pastries are puffed up and golden brown, 7 to 8 minutes more.

Remove from the oven and immediately prick the side of each pastry with the tip of a sharp knife (this releases the trapped air to promote drying).

Turn off the oven and return the pastries to the oven, propping the oven door open with a wooden spoon; let the pastries dry out for 10 minutes. Transfer the sheet pan to a wire rack and let the pastries cool completely on the pan before filling, about 15 minutes.

Meanwhile, preheat the oven again to 425°F (220°C) and bake the pastries on the remaining sheet pan. Let cool completely.

While the éclairs are cooling, make the hibiscus glaze: In a small saucepan over medium-high heat, combine the water and hibiscus flowers and bring to a boil. Remove from the heat and let cool for 15 minutes. Strain the mixture through a fine-mesh sieve into a small bowl; discard the flowers. In a medium bowl, combine the confectioners’ sugar and a pinch of salt, then stir in the orange juice and 1 Tbs. of the hibiscus liquid until smooth. If the glaze is too thick, stir in 1 to 2 tsp. more hibiscus liquid. Use the glaze right away. If it hardens while you are glazing the éclairs, stir until smooth.

To assemble the éclairs, remove the raspberry mousse from the refrigerator. Set a wire rack on a parchment-lined baking sheet.

Fit a medium pastry bag with a small round piping tip (about 1/4 inch/6 mm) and transfer the mousse to the bag. Carefully insert the tip into the underside of a pastry shell, in the center, then slowly fill with the mousse until the shell is just full. Place the éclair on the rack-lined baking sheet. Repeat with the remaining éclairs and mousse.

Dip each éclair, top side down, into the glaze, allowing the excess to drip back into the bowl. Return the éclairs, glazed side up, to the wire rack and let the glaze set for about 15 minutes. While the glaze is still slightly wet, sprinkle with the dried raspberries and edible rose petals. Makes 9 to 12 mini éclairs.

Williams Sonoma Test Kitchen