Éclairs with berries
60 min
Average
These classic French pastries are real showstoppers. The freshly baked choux buns are filled with homemade custard. Topped with whipped cream and fresh berries, they’re a true delight. These éclairs with berries are perfect for special occasions such as birthdays or weddings, as well as holidays like Christmas and Easter.
The finest berries
For these éclairs, we naturally use the finest fruit from Beekers Berries. Want to learn more about our berries?
The finest berries
For these éclairs, we naturally use the finest fruit from Beekers Berries. Want to learn more about our berries?
Ingredients
50 g butter
100 ml water
Pinch of salt
50 g plain flour
2 eggs
1 recipe pastry cream
250 ml whipping cream
1 tbsp sugar
1 tsp vanilla extract
250 g mixed berries of choice
100 g butter
200 ml water
Pinch of salt
100 g plain flour
4 eggs
2 recipes pastry cream
500 ml whipping cream
2 tbsp sugar
2 tsp vanilla extract
500 g mixed berries of choice
Equipment
Piping bag
Method
- Preheat the oven to 230°C (top and bottom heat).
- Heat a saucepan over medium heat and add the butter, water, and salt. Warm until the butter has melted but do not let it boil. Add the flour and stir for a few minutes until the dough is cooked through.
- Remove the pan from the heat and allow the mixture to cool slightly (about 3–5 minutes). Then add the eggs one at a time, stirring well after each addition. Only add the next egg once the previous one is fully incorporated.
- Line a baking tray with baking paper. Spoon the dough into a piping bag and pipe thick strips about 10 cm long. Leave enough space between each éclair, as they will expand during baking.
- Bake the éclairs for 25 minutes, until golden brown. Do not open the oven during the first 15 minutes, and avoid doing so too often afterwards, to prevent them from collapsing. Allow them to cool completely.
- Meanwhile, prepare the pastry cream according to the recipe and transfer it to a piping bag.
- Use the tip of a knife to make 2 or 3 small holes in the bottom of each éclair. Insert the piping bag filled with pastry cream and fill the éclairs.
- In a bowl, whip the cream with the sugar and vanilla extract until stiff, then transfer it to a piping bag.
- Pipe the whipped cream decoratively over the top of the éclairs and garnish with berries of your choice.
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
213 kcal
16 g
10 g
4 g
16 g
Ingredients
50 gr
100 ml
Pinch of salt
50 g
2
1 recipe
250 ml
1 tbsp
1 tsp
250 g
100 g
200 ml
Pinch of salt
100 g
4
2 recipes
500 ml
2 tbsp
2 tsp
500 g
Equipment
Piping bag
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
213 kcal
16 g
10 g
4 g
16 g
Method
- Preheat the oven to 230°C (top and bottom heat).
- Heat a saucepan over medium heat and add the butter, water, and salt. Warm until the butter has melted but do not let it boil. Add the flour and stir for a few minutes until the dough is cooked through.
- Remove the pan from the heat and allow the mixture to cool slightly (about 3–5 minutes). Then add the eggs one at a time, stirring well after each addition. Only add the next egg once the previous one is fully incorporated.
- Line a baking tray with baking paper. Spoon the dough into a piping bag and pipe thick strips about 10 cm long. Leave enough space between each éclair, as they will expand during baking.
- Bake the éclairs for 25 minutes, until golden brown. Do not open the oven during the first 15 minutes, and avoid doing so too often afterwards, to prevent them from collapsing. Allow them to cool completely.
- Meanwhile, prepare the pastry cream according to the recipe and transfer it to a piping bag.
- Use the tip of a knife to make 2 or 3 small holes in the bottom of each éclair. Insert the piping bag filled with pastry cream and fill the éclairs.
- In a bowl, whip the cream with the sugar and vanilla extract until stiff, then transfer it to a piping bag.
- Pipe the whipped cream decoratively over the top of the éclairs and garnish with berries of your choice.
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Éclairs for afternoon tea
These éclairs with berries are perfect to serve during an afternoon tea. You can decorate them with a mix of different berries or one type at a time, so there’s something for everyone. Arrange them beautifully on a plate or cake stand for an elegant and delicious dessert that’s sure to impress.
Beekers’ tip: Use piping bags with different nozzles to decorate your éclairs in various styles. It adds a lovely variety and makes your display even more eye-catching when serving several together.
Preparing éclairs ahead of time
If you’re making these éclairs for a birthday or special occasion, it’s helpful to do some prep work in advance so you don’t spend too much time in the kitchen on the day itself. You can bake the choux buns 1 to 2 days ahead. Allow them to cool completely and store them in an airtight container at room temperature. The pastry cream can also be made up to 2 days in advance and stored in the fridge. Fill the éclairs with pastry cream just before serving.
Stay up to date with all things berries via Instagram, TikTok, and Facebook. From new recipes and fun facts to a look inside our greenhouses – there’s always something to discover. Do you enjoy our berries or are you trying one of our recipes? Share your moment of joy with our strawberries, blueberries, raspberries, or blackberries by tagging us. Use the hashtag #TasteTheSummer and show us your creation.
