Raspberry & Pink Peppercorn Éclairs

Raspberry & Pink Peppercorn Éclairs
These decadent raspberry eclairs are guaranteed to excite the sweet tooths among us. Choux pastry is filled with a delicious marscapone cream, topped with a bright pink pop of raspberry icing and lastly sprinkled with freeze dried raspberries, pistachios and pink peppercorns.


Makes 10



  • 125g raspberries
  • ¼ cup caster sugar
  • 300ml thickened cream
  • 1 cup mascarpone cream
  • 1 tsp vanilla extract
  • 1 tsp corn syrup (optional)
  • 2 cups icing sugar
  • 30g unsalted butter, melted
  • 2 tbsp crushed freeze-dried raspberries
  • 1 tbsp finely chopped pistachios
  • 1 tsp crushed pink peppercorns

For the choux pastry:

  • 75g salted butter, chopped
  • ¾ cup plain flour
  • 3 eggs



  1. Preheat oven to 220°C (200°C fan forced). To make the choux pastry, place the butter and ¾ cup water in a medium saucepan over medium heat. Cook, stirring, until the butter has just melted. Add the flour and cook, stirring constantly, for 2-3 minutes or until the mixture comes away from the side of the saucepan. Remove from the heat.
  2. Place the mixture in the bowl of an electric stand mixer and mix, adding the eggs one at a time, allowing each egg to combine well before adding the next.
  3. Place the mixture in a piping bag fitted with a 1.5cm round nozzle. Pipe 10 x 12cm lengths on 1 large baking tray lined with non-stick baking paper, leaving about 5cm between each for pastry to puff.
  4. With wet fingers, smooth the top of each choux ball. Bake for 10 minutes, reduce the heat to 200°C (180°C fan forced) and bake for a further 20-25 minutes, or until golden and dry to the touch. Set aside to cool.
  5. Meanwhile, place the raspberries and sugar in a small saucepan over medium heat stirring to dissolve the sugar. Reduce heat to medium and cook for 3 minutes or until syrupy. Place in a bowl and refrigerate until cold. Place in a bowl, using a hand stick blender and blend until smooth. Strain and discard the seeds.
  6. Place the cream, mascarpone and vanilla extract in another bowl of an electric stand mixer and whisk until thickened. Place in a piping bag fitted with 1cm star nozzle. Using a small serrated knife, cut each éclair in half. Pipe the cream onto the base of each éclair. Refrigerate.
  7. To make the icing, place the raspberry mixture in a bowl. Add 1 -2 tbsp boiling water, corn syrup, icing sugar, melted butter and mix until smooth. Dip the top of the éclairs in the icing. Sandwich bases.
  8. Sprinkle with raspberries, pistachios and pink peppercorns.


Smart Tip

Choux pastry can be made ahead and stored in an airtight container for 1-2 two days or until ready to use. These éclairs are also great to make and freeze – bake the choux pastry, cool and freeze for 1 month in airtight containers. Thaw in a refrigerator until ready to use.


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