Strawberry and raspberry eclairs
By OcadoLife
Published on 18 January 2022
Eclairs get a summer makeover with fresh strawberries and
raspberries.Time and servings
2 hrsTotal time
2 hrsCooking time
Ingredients
- 600 ml of double cream
- 225 g of raspberries
- 15 strawberries, sliced
- 50 g of unsalted butter, diced small
- 65 g of plain flour, sieved onto baking paper
- 2 eggs, beaten
- 150 g of icing sugar, sieved
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6 and line two baking sheets with greaseproof paper.Step 2
Place 150ml water and the butter into a saucepan over a medium heat. Once the butter has melted and the water starts to boil, turn off the heat, slide the flour into the mix and beat with a wooden spoon until you have a ball of dough. Transfer to a mixing bowl and cool for 10 mins.Step 3
Little by little, beat in the egg with a wooden spoon. You might not need all the egg – you want the mix to fall from the spoon after a count of 5.Step 4
Transfer to a piping bag with a 1.5cm nozzle and pipe out straight lines of choux pastry, 12cm long, with plenty of space in-between. Bake in the oven for 20-25 mins until risen, golden and crisp.Step 5
Remove from the oven, make a hole with a skewer in the base, lay them upside down on the baking sheet and return to the oven for another 5 mins to dry out. Then remove from the oven and allow to cool.Step 6
Crush 150g of the raspberries. Whisk the double cream to medium peaks and stir through the crushed raspberries.Step 7
Push the remaining 75g of raspberries through a sieve and mix with the icing sugar to make the icing.Step 8
Once fully cool, slice the eclairs in half and spread cream over the bases, followed by the strawberry slices. Use a little more cream inside the lid to stick it on. Top them all with the pink icing.