3 December 2015

Recipe | Raspberry Eclairs

I absolutely adore eclairs: wonderful pastry filled with cream and topped with chocolate - what isn't to love? If you've been following my blog for a while you may remember my profiterole recipe (here) and much like that recipe, eclairs call for choux pastry but do not let that deter you. My super simple recipe couldn't be easier to get right.

I've incorporated homemade jam into this recipe but it isn't essential you do the same, if you'd like to then I have a recipe going up shortly but if not, shop bought jam will do just fine.

You will need
  • Large saucepan
  • Two baking trays
  • Two piping bags - one with a round nozzle, one with a star tip nozzle (optional)

Ingredients - for the choux pastry

  • 60g plain flour
  • 2 eggs, lightly beaten
  • 125ml cold water
  • 50ml unsalted butter
Ingredients - for the filling
  • 300ml double cream
  • 1 teaspoon vanilla bean paste
  • 1 heaped tablespoon icing sugar
  • Raspberry or seasonal berry jam
  • Fresh raspberries 
  • Raspberry flavouring/extract 
Ingredients - for the topping
  • 100g white chocolate
  • Pink gel food colouring 
  • Freeze dried raspberry pieces


1. Add the water and butter to a large saucepan and place on a medium heat until the butter melts. Once the butter has melted, increase the heat and bring the pot to a rolling boil.

2. Once the water and butter are at a rolling boil, tip in the flour and remove from the heat immediately. Stir vigorously to combine, the mixture should come away from the sides of the pan like a soft ball. Place into a large bowl and leave to cool.

3. When the mixture is tepid, add in your beaten eggs slowly taking time to beat well to incorporate everything. I initially use a wooden spoon and then once all of the egg is incorporated I use an electric whisk to add extra air.

4. Pre-heat your oven to 200 degrees and grease and flour your two baking trays.

5. Spoon your pastry into a piping bag fitted with a round nozzle, the consistency should be so that it just drops off a spoon. Pipe 5cm long strips onto your prepared baking trays.

6. Bake for 20 minutes at 200 degrees before reducing the temperature to 190 degrees and baking for a further 5/10 minutes - your eclairs should be well risen and golden brown. 

7. Once your eclairs are done, poke a skewer into the side to allow air to escape and the pastry to crisp. Place on a wire rack to cool.

8. Start by melting your chocolate, to do this place a heatproof bowl over a saucepan of water and heat slowly so as not to burn the chocolate. when your chocolate has melted remove from the heat and reserve a tablespoon or two in a separate bowl. 

9. Add your gel colouring drop by drop and mix well until you reach your desired colour. Mix in a few small drops of the raspberry flavouring and leave to set slightly.

10. In a large bowl whisk your cream, vanilla bean paste and icing sugar until thick enough to pipe.

11. Gently cut your eclairs in half, fit a star tipped nozzle to a piping bag and fill with the cream, pipe a line of cream the length of the eclair.

12. Cut a sandwich bag diagonally in half and fill with a few tablespoons of jam, snip the end off and pipe a thin line of jam the length of the eclair. Using your cream, pipe rosettes on top of this and then pipe balls of jam between each rosette. Top this with a fresh raspberry.

13. Once your chocolate has cooled enough to spread, spoon over the top of your eclair and spread. Place the top of the eclair gently onto the cream and raspberries.

14. With your melted white chocolate and a small spoon, drizzle lines of white chocolate across your iced eclairs and sprinkle with freeze dried raspberries.

These eclairs look super impressive when served and they're deceptively simple, ideal for Christmas get togethers.

Let me know if you give these a go, I'd love to see how yours turn out!

Vicky x



  1. Himself just saw me reading this and now I'm under orders to make them for him!!


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