I am planning on making raspberry ecalirs with some of my leftover raspberries. I also have some raspberry coulis, and I was thinking of mixing it with the vanilla custard that goes inside the shell for the filling.
My current debate is how to coat the top of the eclairs. I was thinking of maybe mixing white chocolate with some of my raspberries. In my mind, I would temper the white chocolate, mix in the unsweetened raspberry sauce and then dip the shells into it once they have cooled, but I know that its not quite the traditional 'glacage' that goes on there. Does anyone have thoughts/advice on making these kinds of desserts?
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from AskCulinary https://www.reddit.com/r/AskCulinary/comments/1rvn6il/raspberry_éclairs_coating/
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