White Chocolate Raspberry Eclairs
Fruit Homemade gifts Patisserie & Pastry Recipes by Bloggers

White Chocolate Raspberry Eclairs

This white chocolate raspberry eclairs recipe is very easy to make at home, filled with cream and topped with white chocolate – delicious!

Impress your dinner party guests with gorgeous, gooey éclairs made with homemade choux pastry.

This recipe in fact makes 12-15 eclairs and will take around 40 mins to bake. For leftovers, wrap the unfilled choux fingers in a freezer bag, seal, and freeze for up to 3 months. Refresh them in a hot oven to crisp them up after defrosting, and then leave them to cool before filling.

In addition, you can also try baking eclairs using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients White Chocolate Raspberry Eclairs

For the Choux Pastry
100g Plain Flour
75g Butter
Pinch of Salt
175ml Water
3 Eggs
For the Chantilly Cream:
300ml Double Cream
4 Tablespoons Sugar and Crumbs Raspberry Ripple Natural Flavoured Icing Sugar
To decorate:
100g White Chocolate
Handful Flaked Almonds
Fresh Raspberries


1. Preheat the oven to 200° C, 180°C fan, 350 F, Gas mark 4.

2. To make the choux pastry begin by measuring out the butter, water, and salt into a small pan and warming gently on low heat until the butter has melted. Then turn the heat right up to bring it quickly to the boil. Remove from the heat and add the plain flour all at once. Beat vigorously with a wooden spoon until it all comes together in a thick paste.

3. Return the pan to the heat (turn it down to low again) and warm for a couple of minutes, stirring constantly, so that the dough cooks slightly. It should start to come away from the sides of the pan to form one smooth, glossy ball.

4. Tip the dough into a clean mixing bowl and leave to cool to room temperature.

5. Beat the eggs together in a jug and then once the dough is cool, use an electric mixer to beat the eggs into the dough a bit at a time. You should end up with good pipe-able consistency.

6. Line a couple of baking trays with baking paper and then using the 1.5cm piping nozzle, pipe the dough onto the paper in roughly 12cm lengths. Leave plenty of space between each one to allow for spreading and rising. That’s why I’ve suggested using two baking trays. Pop in the oven and set a timer for 15 minutes. You must not open the oven door during this time or the eclairs might sink.

7. After 15 minutes, open the oven door briefly to let any steam escape (don’t bang it shut, close it gently, again to avoid making the eclairs sink). Turn the oven down to 180°C (160°C fan) and bake for a further 15 minutes. Poke a little hole at the end of each éclair and bake for another 5 minutes just to make sure the insides have dried out and are nicely crisp. Cool them on a wire rack.

A quick note on serving:

Once you fill the eclairs with cream, the pastry will go soggy after about an hour, so don’t do the final two steps until you’re ready to serve.

8. To decorate, simply melt the white chocolate in the microwave (use thirty-second bursts, stirring each time, so it doesn’t burn) and whip the double cream together with the Sugar and Crumbs Raspberry Ripple Natural Flavoured Icing Sugar (or any flavour of your choice) until soft peaks form, to make a Chantilly cream.

9. On the underside of each éclair, make three small holes, neatly spaced apart. With the 5mm piping nozzle, pipe the Chantilly cream into the éclair using these three holes.

10. Spread a little white chocolate on the top of each éclair and finish off with fresh raspberries and flaked almonds.

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