Chocolate & Raspberry and Butterscotch & Pecan Eclairs

So I absolutely LOVE Choux pastry, be it a profiterole or an eclair, I adore them.  Making them however has always been very hit and miss. Homemade Choux pastry and me are really not great buddies. I tried to make some profiteroles when I had friends round and they turned out flat! They were pancakes! They looked awful! However, I grabbed a dish, the failed profiteroles, some cream and some homemade chocolate fudge sauce and compiled it into a flat profiterole trifle – still tasted good, even though the execution wasn’t exactly what I had intended.

So last week end, I thought id give it another go as its not like me to back down and except I can’t make something. Out came the cookery books to find a fail proof Choux recipe – and I found it! In one of many of my Great British Bake Off cookery books, I found Mary Berry’s recipe and im so glad I found it. If you are as hopeless as me at making these, then this is the recipe for you.


150ml Water

60g Salted Butter

75g Plain Flour

2 Eggs


Put the water and cubed butter into a saucepan and place on a low heat until the butter has completely melted.

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Once melted, bring to the boil and tip in the flour. Take the pan off the heat and beat rigorously until combined.  Return the pan to a low heat and beat for 5 mins until the dough comes away from the sides of your pan. Take off the heat and leave to cool slightly.


Once the dough is cooled, add in your eggs one at a time and beat to form a smooth glossy paste. It needs to be thick enough for you to be able to pipe.


I then used a large star nozzle and piped the eclairs onto a baking tray. Bake at 220°C/425°F/Gas Mark 7 for 10 minutes. Then turn down the oven temperature to 190°C/375°F/Gas Mark 5 and bake for a further 15 minutes. Remove from oven and being very careful to not burn yourself, use a cocktail stick or a skewer and pierce each bun to remove the steam. Once all done, return to the oven one final time for 5 minutes. Pop on a wire rack and leave to cool.


Whilst you are waiting for your eclairs to cool, you can make the fillings and toppings.

Chocolate and Raspberry Eclairs

Whip 300ml double cream and add 2x tablespoons of icing sugar and mix to combine.

Melt some milk chocolate in the microwave on the defrost setting, or melt on a bain marie if you prefer.

Fill a piping bag with the cream, gently cut the eclairs on the side and then pipe into the eclairs. Add in your fresh Raspberries and then spoon your melted chocolate on top – then hey presto! You’re done!


Butterscotch and Pecan Eclairs.

Gently heat 300ml double cream, 100g Caster Sugar and 25g Butter together and heat until the sugar has completely dissolved.

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Pop the sauce into a new dish and leave to cool so it thickens up.


Using a sandwich bag, pop in some whole pecans and then grab a rolling pin and bash the bag of nuts until you have small fragments. When ready, pipe cream into the eclairs, top with the butterscotch sauce and sprinkle over your pecans.


Make one flavour, both or simply create your own. This recipe is great and once you have the basics down – you can create endless delights. Enjoy!



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