Irresistibly soft eclairs with a delicious white chocolate and raspberry cream filling. Perfect for parties.

  • Serves: 24 people
  • Prep time: 20 minutes
  • Cooking time: 30 minutes
    • French

    Mini White Chocolate and Raspberry Éclairs

    Recipe Information

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    120g The Pantry Plain Flour

    80g Greenvale Unsalted Butter

    3 Medium Eggs

    200ml Boling Water

    200ml Double Cream

    100g Fresh Raspberries

    100g Choceur White Chocolate

    10ml The Pantry Lemon Juice

    Non-Stick Baking Parchment


    Preheat the oven to 180°c/350°f/gas 4

    Line a couple of baking trays with some non-stick paper

    Chop the butter finely

    Put into a large saucepan and pour over the boiling water, still till melted

    Put the pan on the heat and bring the liquid to the boil

    Take the pan off the heat – add all the flour in one go and beat with a wooden spoon till completely incorporated and the mixture comes away from the sides of the pan

    Whisk the eggs together in a mixing bowl

    Put the batter into a food processor and process adding the eggs slowly till the mixture is smooth and glossy

    Put the mixture into a piping bag with a 2cm plain nozzle

    Pipe small lines of the choux pastry – about 7/8cm long

    Leave some space between them to allow them to spread whilst cooking

    Bake for 25 mins - till risen and golden

    Take them out of the oven and with a sharp serrated knife cut them in half lengthways and gently open up

    Put back in the oven for a couple of mins to dry out the insides

    Allow to cool completely

    Whisk the cream with the lemon juice till thick

    Crush the raspberries with a fork in a small bowl, then fold into the cream

    Break up the chocolate and put into a heatproof bowl

    Put the bowl over a pan of boiling water – making sure the bottom of the bowl doesn’t touch the water

    Gently heat the water in the pan till the chocolate has melted

    With a small teaspoon fill the eclairs with the raspberry cream

    Fold over the top and gently dip the top in the melted chocolate - allow to cool and serve

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