Rose & Rasberry Èclairs

These delightful little treats will leave you feeling proud of your efforts, delicate rose and fruity raspberry with a beautiful naturally pink icing.  Total bliss xxx



For the Èclairs

75g butter, chopped, plus extra to grease

100g plain flour

2 medium eggs, lightly beaten



300ml whole milk

3 medium egg yolks

50g caster sugar

25g cornflour

25g butter, cubed

A few drops rosewater

50g raspberries, crushed



50g raspberries

125g icing sugar

Freeze-dried raspberries, optional

Dried rose petals, optional








  • Preheat oven to 200°C (180°C fan) mark 6. Grease 2 large baking trays. In a large pan over low heat, melt butter and 225ml water. When butter has melted, bring quickly to boil. As soon as boiling, take pan off heat and quickly beat in flour with a  wooden spoon – keep going until mix comes away from the sides into a glossy dough. Empty into a large bowl and cool for 10min. Using a handheld electric whisk. 

  • Gradually beat eggs into dough to make a paste-like mix. Spoon into a piping bag fitted with a 1.25cm plain nozzle. Pipe a 12cm line on to prepared baking tray, doubling back so the éclair is 2 lines thick. Repeat with remaining mixture to make 10 éclairs, spacing apart. With a damp finger, pat down any peaks. 

  • Bake for 25-30min, until golden and crisp. Carefully remove from oven. Using a serrated knife, slice in half horizontally, leaving one long edge attached. Return to oven (opened out) for 5min to dry out. Cool on a wire rack.

  • While the éclairs are baking, make the filling: heat milk in a pan until just steaming. Beat yolks, sugar and cornflour together in a heatproof bowl. Gradually mix in milk. Return to pan and cook, stirring, until thick (it will need to boil). Take off heat and beat in butter. Cover surface with clingfilm and cool completely. 

  • Mix a few drops of rosewater into cooled filling, then fold in the crushed raspberries. Add more rosewater if necessary. Pipe into the éclairs. 

  • To make the icing, work raspberries through a fine sieve to make a purée. Discard seeds. Mix in icing sugar to make a spreadable icing. Spread on top of éclairs and sprinkle over dried raspberries and rose petals, if using.

Credit to Good Housekeeping magazine for this recipe