Grace’s Weekend Bakes #6

Heya everyone!

I hope last weeks’ Blueberry Muffins tasted fruity! Today’s recipe is for my Valentine’s Strawberry Eclairs, great for Valentine’s Day 🙂 Sorry I haven’t posted in a while either – school has been really busy!


G xx



My Valentine’s Strawberry Eclairs

Cooking time: 20 minutes

Cooking temp: 200°c/ Gas Mark 6 / 400F


  • 55g / 2oz butter, cubed
  • 70g/ 2½ oz strong white bread flour, sieved
  • 2 large eggs, beaten

For the filling:

  • 600ml/ 1 pint double cream
  • 2 tbsp icing sugar plus extra for dusting
  • 200g / 7oz strawberries, hulled



  1.  Preheat the over to 200°c (180°c fan) / 400F / Gas Mark 6.
  2. Oil and line a large baking tray with greaseproof paper, then spray it with a little water.
  3. Put the butter in a saucepan with 150ml / 5 fl. oz cold water and heat until the butter melts and the water starts to boil. Turn off the heat and beat in the flour
  4. Continue to beat the mixture until it forms a smooth ball of pastry. Stir in the beaten egg a little at a time until you have a glossy paste.
  5. Spoon the pastry into a piping bag with a large plain nozzle and pipe 12cm (5in) lines onto the prepared baking tray.
  6. Bake for 10 minutes, then increasee the heat to 220°c (200°c fan) / 425F / Gas Mark 7 and bake for another 10 minutes.
  7. Transfer to a wire rack and slice down one side of each one so the steam can escape. Leave to cool completely.
  8. Whip the cream with the icing sugar until thick. Spoon the cream into a piping bag fitted with a large star nozzle and fill the eclairs. Stud each of the eclairs with strawberries.
  9. Dust the tops with icing sugar before serving.


Top Tip – Try replacing the strawberries with raspberries and add a splash of rose water to the cream.


Comment if you liked the recipe and also other other types of bakes you want to see on Fridays and Weekends 🙂




6 thoughts on “Grace’s Weekend Bakes #6

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