The Pipii website is now closed!

General enquiries contact:
Sales enquiries contact:

Raspberry Éclairs

These little jewels look so beautiful and taste divine too. Éclairs are made from Choux pastry which is deceptively easy to make, they are typically filled with a sweet vanilla cream known as crème Chantilly, instead of the traditional chocolate or coffee icing we have chose to make a raspberry icing and fill with fresh raspberries for a summer treat.

Éclairs can be prepared in advance: once the unfilled pastries are cooked and cooled, they can be kept in an airtight box for a few days or frozen, it is best to make the Chantilly cream on the day that you are planning on eating the éclairs.

Raspberry Éclairs


Choux pastry

  • 100g plain white flour
  • Pinch of salt
  • 150ml water
  • 75g butter
  • 3 free-range eggs, beaten
  • 1 extra egg beaten - to brush éclairs before baking

For the crème Chantilly filling

  • 50g icing sugar (1 generous tbsp), sifted
  • 1 tsp vanilla extract
  • 400ml whipped cream, (measure when whipped)
  • A punnet of fresh raspberries

For the Raspberry icing

  • 200g icing sugar
  • 5-6 raspberries
  • 1 -2 tbsp cold water


Choux Pastry

  1. Sift the flour and salt into a large bowl and set aside
  2. Place the water and butter in a medium-sized saucepan with high sides, set over a medium-high heat, stirring until the butter melts. Allow the mixture to come to a rolling boil then immediately remove the pan from the heat. Add the flour and salt and beat very well with a wooden spoon until the mixture comes together.
  3. Reduce the heat to medium and replace the saucepan, stirring for 1 minute until the mixture starts to ‘fur’ (slightly stick to the base of the pan). Remove from the heat and allow to cool for 1 minute.
  4. Pour about one-quarter of the beaten egg into the pan and, using the wooden spoon, beat very well. Add a little more egg and beat well again until the mixture comes back together. Continue to add the egg, beating vigorously all the time, until the mixture has softened, is nice and shiny and has a dropping consistency. (you could well get a tired arm) You may not need to add all the egg or you may need a little extra. If the mixture is too stiff (not enough egg) then the choux pastries will be too heavy, but if the mixture is too wet (too much egg) they will not hold their shape when spooned onto greaseproof paper.
  5. Although the pastry is best used right away, it can be placed in a bowl, covered and chilled for up to 12 hours, until ready to use.
  6. Éclairs

    1. Preheat the oven to 220°C Line a baking tray with parchment paper (not greaseproof paper, as the éclairs may stick when cooked).
    2. Place the dough into a piping bag fitted with the plain 5–8mm nozzle and pipe into lengths approximately 10cm long onto the prepared baking tray, spaced about 4cm apart to allow for expansion. Use a small wet knife to stop the dough coming out when you have finished piping each éclair.
    3. Brush the éclairs gently with the beaten egg and bake in the oven for 10 minutes. Reduce the oven temperature to 200°C and continue to cook for a further 12-15 minutes or until the éclairs are puffed up, golden and crisp.
    4. Remove the éclairs from the oven and using a skewer or the tip of a small sharp knife, make a hole in the side or the base of each éclair. Return to the oven and bake for a further 5 minutes to allow the steam to escape. Transfer the éclairs to a wire rack to cool.
    5. Meanwhile, make the icing. In a bowl mush up 5-6 raspberries with a fork into a paste, sift the icing sugar into a bowl. Add a little water and stir to mix, adding a little more water if necessary until the icing is spreadable but not too watery.
    6. To make the crème Chantilly filling, fold the sifted icing sugar and vanilla extract into the whipped cream. Chill until you are ready to use it.
    7. When the éclairs are cool, cut the éclairs in half, spoon the crème Chantilly into a clean piping bag fitted with the small, plain nozzle (or use the same nozzle used for piping the éclairs) and pipe the cream onto the half of the éclairs until they are well filled, place 5-6 half raspberries on top of the cream.
    8. Using a small palette knife or spoon that has been standing in a jug of hot water (to make spreading the icing easier), spread the icing over the top of each éclair, dipping the knife into the hot water between each éclair. Serve and watch them being devoured!
    9. More ideas -

      For chocolate éclairs follow the recipe above but replace the raspberry icing with chocolate glacé icing and leave out the fresh raspberries

      • 200g icing sugar
      • 25g cocoa powder
      • 1 -2 tbsp boiling water


      Download Raspberry Éclairs recipe in pdf format (106kb)

There are no products matching the selection.