Raspberry & cardamom eclairs
Take your afternoon tea to the next level with a batch of these bright berry eclairs, with fruity jam, a delicately spiced crème pâtissière and pretty pink fondant icing glaze
Prep:1 hrs 45 mins
plus 3 hours chilling
- A challenge
Nutrition per serving
- 1 quantity eclairs and crème pâtissière recipe - see link in method
- 200g pack raspberries
- 600g fondant icing sugar
- 200g raspberry jam
- 600ml double cream
- 4 tbsp icing sugar
- 10 cardamom pods
- freeze-dried raspberry pieces, to decorate
The eclairs will look best served as soon as possible after assembling, but will keep in the fridge for 2 days.
Make the eclairs and crème pâtissière using our classic recipe.
Pick out 10 raspberries and set aside. Press the remaining raspberries through a sieve into a large bowl, extracting as much juice as possible. Add the fondant icing sugar and enough water to make a thick icing. Cover with cling film. Transfer the raspberry jam to a piping bag and pipe a line along the bottom half of the split eclairs.
Pour the double cream into a bowl and add the icing sugar. Remove the seeds from the cardamom pods, pound them using a pestle and mortar, then tip into the cream. Beat with an electric hand whisk to stiff peaks. Fold through the crème pâtissière, then transfer to a piping bag. Pipe generous blobs over the base of each eclair.
Spread the glaze over the top of the eclairs (be careful as they will be delicate). Position the tops on the cream. After every four or five eclairs, decorate the tops while the icing is still wet. Halve the raspberries and put on one end of each eclair. Sprinkle over some freeze-dried raspberry pieces to finish.For more help, see our how to make choux pastry and eclairs video.