Hazelnut and Raspberry Éclair – recipe by Francesco Genovese

Created by Francesco Genovese, Head Pastry Chef at Harrods, the hazelnut and raspberry éclair is a modern dessert that brings together intensity, freshness, and balance. The roundness of hazelnut meets the acidity of raspberry in an elegant and contemporary composition, designed to highlight different textures: soft biscuit, velvety mousse, and a fruity insert. A technical recipe inspired by high-end pastry, ideal for those who wish to create a refined dessert with strong visual impact.

For the creation of this dessert, the 30SIL504 silicone mold by Martellato was used, designed to ensure precision, uniformity, and flawless release.

Made from high-quality food-grade silicone, the mold is suitable for frozen preparations such as mousses and semifreddos, guaranteeing dimensional stability and a professional finish. Its versatility makes it ideal for modern showcase creations, facilitating the pastry chef’s work at every stage of production. 

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HAZELNUT AND RASPBERRY ÉCLAIR

Hazelnut Biscuit (1 kg per tray)

Ingredients:

Egg whites: 258 g 

Sugar: 258 g 

Egg yolks: 180 g 

Flour: 112 g 

Ground hazelnuts: 150 g 

Melted butter: 142 g 

Procedure:

Whip the egg whites with the sugar until a soft peak consistency is achieved. 

Combine the melted butter with the egg yolks and mix well. Gently fold the yolk mixture into the whipped egg whites, then add the sifted flour and ground hazelnuts. 

Spread the batter evenly onto a baking tray (approximately 1,000 g per tray). 

Bake in a static oven at 180°C (356°F) for about 9 minutes. Allow to cool completely. 

Hazelnut Mousse 

Ingredients:

Hazelnut praline paste: 150 g 

Hazelnut paste: 150 g 

Milk: 200 g 

Gelatin mass: 54 g 

Semi-whipped cream: 450 g 

Procedure:

Heat the milk without bringing it to a boil and dissolve the gelatin in it. Add the hazelnut praline and hazelnut paste, then blend until smooth. Cool the mixture to 35°C (95°F). Gently fold in the semi-whipped cream. Pour the mousse into the Martellato 30SIL504 mold, placing the biscuit and the raspberry insert inside.

Raspberry Compote 

Ingredients:

Raspberry purée: 800 g 

Lime juice: 50 g 

Sugar: 80 g 

NH pectin: 14 g 

Xanthan gum: 2 g 

Procedure:

Mix the sugar, NH pectin, and xanthan gum together in dry form. Heat the raspberry purée to 45–50°C (113–122°F). Add the powders and bring to a boil, cooking for at least 3 minutes. 

Pour into a container and let rest in the refrigerator overnight. Once cooled, blend with the lime juice and use as an insert or layer on the biscuit.

Red Velvet Spray 

Ingredients:

White chocolate: 400 g 

Dark chocolate: 25 g 

Cocoa butter: 200 g 

Fat-soluble red coloring: 8 g 

Gold powder: 1 g 

Procedure:

Melt the white chocolate, dark chocolate, and cocoa butter together. Add the red coloring and gold powder, then blend until fully emulsified. Use at 45–50°C (113–122°F) on frozen desserts. 

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About

Francesco Genovese is an Italian pastry chef whose career has taken him from San Cipriano Picentino to some of Europe’s most prestigious kitchens.

After early experiences with celebrated chefs including Andrea Berton, Federico Belluco, and Giancarlo Perbellini, he honed his skills at the Ritz Carlton in Vienna.

In 2019, he joined The Fat Duck by Heston Blumenthal, where he rose to the role of sous pastry chef, leading a talented brigade in one of the world’s most innovative kitchens.

Today, he is Head pastry chef  at Harrods London, contributing to the creation of refined desserts for its iconic Food Hall and restaurants.

Driven by passion, rigor, and creativity, Francesco continues to champion Italian pastry culture on the international stage.