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These delicious strawberry and cream eclairs will steal the show at any afternoon tea. Kick off by having a look at our video how-to – it’s an easy guide to the main tricks and techniques you’ll want to master, to help make the whole recipe simple. We’ve chosen strawberries and cream for the icing and filling, but once you’ve discovered how easy this recipe is, you’ll want to experiment with other favourite combinations.
Making a good choux pastry is a great skill to master and, as this video demonstrates, once you break down the basics it's not so tricky to do. Watch to discover the secret to making the choux, filling a piping bag and piping your choux like a pro. After that you can have fun experimenting with your eclair fillings and icing.
Preheat the oven to gas 4, 180°C, fan 160°C. Put 80 ml (2 ¾ fl oz) whole milk, 3/4 tsp salt, ¾ tsp sugar, 80g (2 ¾oz) unsalted butter and 80ml (2 ¾fl oz) water into a saucepan, melt and bring to a boil. Remove from the heat, add 80g (2 ¾oz) plain flour and mix to form a dough. Return to the heat and cook for 2 minutes, stirring vigorously.
Tip the dough into a bowl; set aside to cool a little. Add 2 large beaten eggs, a little at a time, beating until combined before adding more. Scrape into a piping bag fitted with a wide star nozzle. Pipe 10-12 x 12cm-long eclairs onto 2 baking trays lined with baking paper.
Bake the eclairs in the oven for 30-35 minutes, until crisp and golden brown. Turn the oven off, and leave the eclairs in for 20 minutes. Remove from the oven and set aside to cool. Slice each eclair in half lengthwise with a serrated knife.
Mix the 150g (5 ¼oz) icing sugar and 30-35ml (1fl oz) water into a thick but just pourable glaze. Mix in a few drops of red food colouring until pink. Dip each eclair top in the glaze. Put on a piece of baking paper and sprinkle with hundreds and thousands, if using. Leave to set.
For the filling, using 100g (3 ½oz) seedless strawberry jam spoon a little into the base of each eclair. Use 100g (3 ½oz) strawberries, hulled and diced, to top the jam. Whisk together 300g (10 ½oz) whipping cream and 1 tsp vanilla bean paste until it holds soft peaks. Scrape the cream into a piping bag fitted with a star nozzle.
Pipe peaks of cream along the length of the eclairs, then place a slice of strawberry between each peak. Place the tops back onto the eclairs, sitting on top of the cream and strawberries.
Place the tops back onto the eclairs, sitting on top of the cream and strawberries, and tuck in!
Calories 323 (16%), sugar 27g (29%), fat 21g (29%), saturates 12g (61%), salt 0.2g (3%), based on a one eclair.