Raspberry cream eclairs

Recreate the gorgeous flavours of French cuisine at home with these divine raspberry cream eclairs. Coated in a rich, chocolate sauce and layered with a sweet raspberry cream, one bite will take you to dessert heaven...

  • 1 hr 30 mins preparation
  • 45 mins cooking
  • Makes 14
  • Print


Raspberry cream eclairs
  • 3/4 cup milk
  • 150 gram chilled butter, diced
  • 1 teaspoon caster sugar
  • 1 cup plain flour, sifted
  • 6 eggs
  • 250 gram dark chocolate
  • 1 cup pouring cream
  • 1 cup caster sugar
  • 1 tablespoon liquid glucose
  • 1/2 cup roasted hazelnuts, skins removed
Raspberry mousse
  • 600 millilitre thickened cream
  • 1/4 cup icing sugar
  • 125 gram punnet raspberries


Raspberry cream eclairs
  • 1
    Preheat oven to 200°C. Line two oven trays with baking paper.
  • 2
    Combine butter and the water in a medium saucepan and bring to the boil over medium heat. Add flour all at once, stirring vigorously over heat until leaves the side of the pan and forms a smooth ball. Remove from heat and cool 10 minutes. Beat in eggs, one at a time, until mixture is smooth and glossy.
  • 3
    Spoon dough into a large piping bag with a 1.5cm plain tip. Pipe 10cm lengths of pastry onto tray, 5cm apart. Bake for about 25 minutes or until browned lightly and crisp. Transfer to a rack to cool.
  • 4
    Make ganache: Place chocolate in a heatproof bowl. Heat cream in a small saucepan until almost reaches boiling point. Pour over chocolate and set aside 1 minute to melt. Stir until smooth and glossy. Stand until thickened slightly.
  • 5
    Make praline: Spread nuts over a lined oven tray. In a medium, heavy-based saucepan stir sugar and water over medium heat until sugar dissolves. Increase heat to high and boil 8-10 minutes, without stirring, until just beginning to turn a golden caramel in colour. Remove from heat and swirl toffee in pan to spread colour. Pour over nuts, tilting tray to spread evenly. Cool completely, then break into pieces.
  • 6
    Make raspberry cream: Whisk cream and icing sugar together until soft peaks form. Crush raspberries with a fork and partially fold through cream mixture to create swirls. Spoon into a piping bag with a plain 1cm tip.
  • 7
    Split cooled éclairs in half. Pipe raspberry cream onto bases. Top with lids and spoon ganache over, spreading with the back of a spoon. Sprinkle with praline and allow to set.


Unfilled éclairs are suitable to freeze.

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