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Raspberry Eclairs


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Rate this recipe 4.2/5 (8 Votes)


  • 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


servings 4
Level of difficulty Average
Preparation time 60mins
Cooking time 20mins
Cost Average budget


Step 1

For the pastry:

In a saucepan, boil 100ml of water with milk, sugar, butter and salt. Put the flour and mix until the dough pulls away from the sides.

Remove from heat and stir in eggs one at a time, mixing well after each.

Using a piping bag, squeez out 4 eclairs, bake for 20 minutes in preheated oven at 210°C.

Step 2

Raspberry filling:
Mix and heat the raspberries. Add the beaten egg yolks with the sugar and cornstarch. Let thicken over low heat, stirring. Add the butter, let cool, then add 1 tablespoon of whipped cream.

Step 3

Using a piping bag, stuff the cooled eclairs with the filling. Melt the icing for 10 seconds in the microwave, you just soften it but don't let itcook.

Add two drops of food coloring and coat the icing, put a raspberry on top.

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