Eclairs recipes - 5 recipes
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Top rated Eclairs recipes
Eclairs
By nikita
To make the buns, heat the milk, butter and 150ml water very gently in a medium-sized saucepan until all the butter...
- For the buns
- 150ml milk
- 100g butter, diced
- 200g plain flour, sieved
- 4 large eggs, beaten
- For the filling
- 200ml milk
- 1 tsp vanilla paste, or 1 vanilla pod, split down the middle
- 2 large egg yolks
- 4 tbsp caster sugar
- 1 tbsp plain flour
- 1 tsp cornflour
- 200ml double cream
- To decorate
- 2 tbsp berry liqueur, such as cassis, framboise or sloe gin (optional)
- 500g pack fondant icing sugar, sifted
- food colouring (use pinks and purples if you flavour with a berry liqueur)
- sprinkles and edible cake decoration (we used Smarties and Mini Smarties)
Wild Blueberry Eclairs
By gloopychocolate
Make the choux pastry by melting the butter, sugar and salt in milk
- Choux pastry:
- ½ liter of milk
- 20g of sugar
- 3g of salt
- 200g butter
- 300g flour
- 7 eggs
- Wild blueberry cream:
- 6 egg yolks
- 300g of milk
- 100g sugar
- 60g cornflour
- 1 vanilla bean
- 70g mascarpone
- 30g cream
- 100g icing
- blueberry juice (from frozen wild blueberries )
- white fondant
- Icing:
- white fondant
- Food colouring, carmine and blue
Raspberry Eclairs
By Maman Patou
For the pastry: In a saucepan, boil 100ml of water with milk, sugar, butter and salt
- Pastry:
- 100g of milk
- 20g sugar
- 75g butter
- 5g of salt
- 120g flour
- 4 of eggs
- Filling:
- 200g raspberries
- 2 of eggs
- 70g of sugar
- 20g of cornflour
- 30g of butter
- 50g chantilly cream
- 100g of icing
- Natural red colouring
Wild blueberry eclairs
By Wild Blueberries Association of North America - Canada
Make the choux pastry by melting the butter, sugar and salt in milk
- Choux pastry:
- ½ liter of milk
- 20g of sugar
- 3g of salt
- 200g butter
- 300g flour
- 7 eggs
- Wild blueberry cream:
- 6 egg yolks
- 300g of milk
- 100g sugar
- 60g cornflour
- 1 vanilla bean
- 70g mascarpone
- 30g cream
- 100g icing
- blueberry juice (from frozen wild blueberries )
- white fondant
- Icing:
- white fondant
- Food colouring, carmine and blue
Chocolate Eclairs
By josephine
Make the choux pastry and leave to cool
- 75g Choux pastry
- 250ml double cream
- 100g melted chocolate
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