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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.