Eclairs with Strawberry and Champagne Granita
By M&S Food
Published on 11 August 2025
These chocolate Eclairs with Strawberry & Champagne Granita from M&S’s Cooking with the Stars are light, luxurious and made to impress. This dreamy dessert pairs delicate, chocolate-glazed éclairs filled with vanilla-infused scented Chantilly cream with a refreshing strawberry and champagne granita. Time and servings
1 hr 30 minsTotal time
45 minsPrep time
45 minsCooking time
Ingredients
- 125g M&S Red Diamond Strawberries, quartered
- 3 tbsp icing sugar
- 1 tbsp lemon juice
- 125ml M&S Collection De Saint-Gall Champagne Brut
- 60g unsalted butter, cubed
- 85g whole milk
- ¼ tsp fine salt, plus a pinch
- 50g plain flour, sifted
- 2 large eggs, lightly beaten
- 300ml double cream
- 1 vanilla pod, scraped
- 100g M&S Choc Marks milk chocolate, broken into pieces
- 100g M&S Choc Marks white chocolate
Method
Step 1
Start by making the strawberry and champagne granita. Put the strawberries, 1 tbsp icing sugar and lemon juice in a blender and whizz until smooth. Pour through a sieve set over a mixing bowl, then discard the seeds.Step 2
Stir in the champagne then pour into a freezable lined shallow tray or tupperware and freeze for at least 2 hrs.Step 3
Heat the oven to 220°C/ 200°C fan/ gas 7. To make the choux pastry, tip 45g butter into a pan over a medium heat with the milk and salt. Gently heat through until the butter has melted.Step 4
Once melted, bring the mixture to a boil and quickly tip in the flour. Beat vigorously with a wooden spoon to make a smooth dough.Step 5
Reduce the heat to low and continue beating until the dough comes away from the sides of the pan. Beat for 2 mins more, then remove from the heat.Step 6
Scrape the dough into a large mixing bowl, spread out and leave to cool for 5 mins.Step 7
Whisk the eggs in a small bowl. Add a little egg to the cooled dough and, using an electric hand whisk, beat ensuring it is fully incorporated before adding the next bit. You may not need all the egg, the dough is ready when you have a smooth, glossy dough that doesn’t break apart and slowly slips off the spoon.Step 8
Spoon the choux dough into a piping bag fitted with a large round nozzle. Carefully pipe 3 x 12cm éclairs onto a baking sheet lined with greaseproof paper. Pipe slowly so the éclairs are not too thin; you are looking to achieve a ‘dog bone’ shape, with slightly larger ends, so that the éclairs become evenly shaped during baking. Lightly dust with 1 tbsp icing sugar.Step 9
Reduce the oven to 200°C/ 180°C fan/ gas 6. Then bake the éclairs for 25 mins until golden and hollow-sounding when tapped. Remove from the oven and pierce two holes on the underside of each, using the tip of a skewer. Transfer to a wire rack and leave to cool completely.Step 10
Meanwhile, make the Chantilly cream. Whip 200ml of the cream, vanilla and remaining icing sugar in a bowl to form very soft peaks. Transfer to a clean piping bag fitted with a small round nozzle. Chill until needed.Step 11
To make the chocolate glaze, put the milk chocolate and pinch of sea salt into a small heatproof bowl and set to one side. Heat the remaining double cream and remaining butter in a small pan until just simmering, swirling the pan to melt the butter. Pour over the chocolate and leave for a couple of mins before stirring from the center outwards until you have a smooth, glossy mixture.Step 12
Fill each cooled éclair with Chantilly cream, using the holes on the underside of the eclair for the nozzle. Carefully dip the top of each eclair into the chocolate glaze and set on a wire rack.Step 13
Grate white chocolate curls on top of the eclairs using a y-shaped or speed peeler.Step 14
Remove the granita from the freezer and scrape with a fork to create a slushie texture then spoon until glasses.Step 15
Serve straight away with the éclairs.