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Strawberry and raspberry eclairs

Strawberry and raspberry eclairs

Brought to you by: OcadoLife

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Eclairs get a summer makeover with fresh strawberries and raspberries.

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  • 50g unsalted butter, diced small
  • 65g plain flour, sieved onto baking paper
  • 2 eggs, beaten
  • 600ml double cream
  • 225g raspberries
  • 15 strawberries, sliced
  • 150g icing sugar, sieved


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.

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