Homemade Eclairs

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Once you've mastered making excellent eclairs the opportunities to experiment with colour, flavour and decoration are endless!



170g Lightly salted butter
200g Plain flour
8 Eggs
300ml Milk
150ml Double cream
3 Eggs yolk
50g Caster sugar
3 tablespoons Cornflour
1 teaspoon Vanilla


125g Icing sugar


125g Icing sugar



Sieve the flour in to a large mixing bowl and leave to sit. Melt the butter in a saucepan with 450ml of water, bring to a boil and simmer until melted.

Add the flour to the water and butter mixture while whisking vigorously until smooth and leave to cool.

Preheat the oven to 200C or 180C for fan assisted ovens and line two baking trays with baking paper.

Once the mixture has cooled down, add an egg and beat until smooth. Repeat this process until your mixture is smooth and drops off a spoon.

Carefully add the mixture to a piping bag and slowly pipe 5 eclairs on to each baking tray. Place in the oven for 35 to 40 minutes or until golden and risen slightly. Using a knife, split down the middle of each eclair and return to the oven upside down for 5 minutes. Remove from the oven and leave to cool.

Add the milk and cream to a pan and heat until the liquid begins to simmer. Remove from the heat.

In a bowl, combine the egg yolk, caster sugar and cornflour and tip in to the milk mixture, combine and return to the heat until the mixture begins to thicken. This should take around 5 minutes.

Use a sieve to transfer the liquid in to a jug, cover with clingfilm and place in the oven for 4 hours.

Transfer the mixture in to a piping bag and pipe inside the eclairs.


In a bowl, combine 125g of icing sugar with 15ml of water. Repeat until you have seperate bowls of icing. In each bowl add natural food colouring ingredients to change the colour of the icing.

Place the eclairs on to a cooling rack and spread the icing on top, place in the fridge to set.

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