Skip to main content
members card iconSign in ?

Strawberry and gin eclairs

Image of Strawberry-and-gin-eclairs.jpg for Strawberry and gin eclairs

Packed full of locally produced ingredients, these eclairs are oozing with mouth-watering flavours.

SERVES 18 PREP 90 minutes


  • 100g Co-op plain flour
  • 1 tsp Fairtrade icing sugar, plus extra to decorate
  • 75g Co-op British unsalted butter, plus extra for greasing
  • 75ml Co-op semi-skimmed milk
  • 3 free range eggs from our Love Local range, beaten

For the filling:

  • 400ml Co-op double cream
  • 4 tbsp Bevloir elderflower cordial
  • 3 tbsp dry gin from our Love Local range, we suggest a London Dry from Pin Gin or Deco Spirits.
  • 125g Co-op Irresistible strawberry & Champagne conserve
  • 200g Starkey's strawberries, cut into quarters


  1. Combine the flour and sugar. Put the butter, milk and 100ml cold water in a pan.
  2. Heat gently to melt the butter, then slowly bring to the boil.
  3. Off the heat, quickly add the flour and sugar, whisking with a handheld electric whisk until the dough comes away from the sides of the pan.
  4. Leave to cool for 10 mins, then gradually add the egg, whisking well between each addition, until glossy, with a dropping consistency (you might not need all the egg).
  5. Preheat the oven to 220°C/fan 200°C/Gas 7.
  6. Grease 2 large baking trays and sprinkle with a little water.
  7. Transfer the dough to a large piping bag fitted with a 1.5cm plain nozzle and pipe éclairs, about 8-10cm in length, onto the trays.
  8. Put in the oven and immediately reduce the heat to 200°C/fan 180°C/Gas 6.
  9. Bake for 20 mins until risen, then, using a serrated knife, carefully split each éclair horizontally.
  10. Replace on the trays, (cut-side up) and bake for 5 mins or until crisp. Transfer to a wire rack until cool.

For the filling:

  1. Put the cream in a bowl with 3 tbsp of the cordial and 2 tbsp of the gin.
  2. Whisk until thick, then cover and chill.
  3. Put the conserve in a pan with the remaining cordial and gin. Heat gently, stirring until smooth, then bring to a simmer.
  4. Turn off the heat. Put the berries in a heatproof bowl, pour the hot jam mix on top. Set aside to cool completely.
  5. To assemble, spoon the cream into a large piping bag fitted with a 1.5 cm star nozzle.
  6. Pipe into the bottom half of each éclair.
  7. Top with the strawberries, spoon over a little jam syrup, then sandwich together.
  8. Serve with a dust icing sugar.


cookie icon Our use of cookies

We use necessary cookies to make our site work. These cookies ensure our core functionality works, such as signing into your membership account and keeping our website secure.

We also use analytics cookies to help us make improvements to our website experience by evaluating how visitors use the site. You can manage these cookies by clicking the below button.

More information on this can be found on our cookies page and privacy policy.

cookie icon Manage my cookies

Necessary cookies

We use necessary cookies to enable core functionality on our website such as security, network management and for our membership area to work. You may choose to disable these by changing your browser settings, but this may affect how the website functions.

To help us continue to improve our website, we’d like to use Google Analytics cookies which will provide us with information on how you use the site. These cookies collect general behaviour information and doesn’t directly identify anyone. More information on how these cookies work can be found on our cookies page.