The Great Australian Bake Off

Why not get creative with éclair flavours! These delightful treats are pretty in pink. 


  • Choux Pastry

  • 80g water

  • 80g milk

  • 80g unsalted butter

  • 1 tbs caster sugar

  • ¾ tsp salt

  • 100g bread flour, sifted

  • 3 eggs, lightly beaten

  • 3 tbs icing sugar, pure, sifted

  • Blueberry Jam

  • 2 cups blueberries

  • ¾ cup caster sugar

  • 1/2 cup fresh orange juice

  • Whipped Cream Filling

  • 300ml cream, thickened

  • 25g honey

  • Icing

  • 300g icing sugar, pure, sifted

  • 25g glucose syrup

  • 2-3 tbs orange juice

  • Purple gel colouring – Regal Purple

  • A few drops of lavender essence / flavouring (food grade)

  • Decoration

  • 1 small punnet of fresh blueberries for decoration


  • Choux Pastry:

  • 1.

    Preheat oven to 180 degrees celsius.

  • 2.

    Simmer water, milk, butter, sugar and salt in a heavy bottom saucepan over medium heat until just before boiling.

  • 3.

    Remove pan from heat and dump in all the flour.

  • 4.

    Stir mixture until flour completely incorporated.

  • 5.

    Return the pan to a medium heat and cook the dough for about 2 minutes.

  • 6.

    Transfer the dough to a stand mixer with a paddle attachment. Beat dough on a low speed for 2 minutes to cool dough. You will see steam being released.

  • 7.

    Slowly add the egg mix while beating and beat until completely combined and dough is smooth.

  • 8.

    Fill the dough into a piping bag fitted with a star nozzle about 1cm wide.

  • 9.

    Mark 12cm long lines on baking paper with a ruler and pencil.

  • 10.

    Attach baking paper (with pencil marks facing down) to cookie sheet by dabbing blobs of choux pastry in corners.

  • 11.

    Pipe pastry slowly and steadily in straight lines following pencil marks.

  • 12.

    Dust with icing sugar.

  • 13.

    Bake at 180 degrees celsius for 15 minutes then lower temperature to 160 degrees celsius for another 15 minutes.

  • 14.

    Watch carefully that they do not burn.

  • 15.

    Take out of oven and carefully using a skewer, make a small hole at one end of each length (hole must be big enough to insert piping nozzle later).

  • 16.

    Carefully push the skewer through until it makes a tiny hole at the other end of the length. This will ensure that the piped cream will fill the whole éclair.

  • 17.

    Leave to cool on wire rack.

  • Blueberry Jam:

  • 1.

    Place blueberries into saucepan and gently mash them.

  • 2.

    Add sugar and orange juice and bring it to a boil.

  • 3.

    Cook the fruit mixture until it thickens (about 5-10 minutes).

  • 4.

    It’s done when you can draw a line through the jam and it stays open for a couple of seconds.

  • 5.

    Strain through a sieve and let the jam cool in the fridge.

  • Whipped Cream:

  • 1.

    Put cream and honey into a mixing bowl and whip until soft peaks.

  • 2.

    Pour blueberry jam into the cream and gently swirl through.

  • 3.

    Transfer mix into a piping bag with a small 0.5cm nozzle attached.

  • Lavender Icing:

  • 1.

    Beat icing sugar and glucose together.

  • 2.

    Slowly add the orange juice into icing mix a little at a time until the right consistency is reached.

  • 3.

    Add a couple drops of purple food colouring & lavender essence and mix to achieve a pastel purple.

  • 4.

    It should be thick enough to thickly coat the éclair but runny enough to pipe from a bag.

  • Assembling the éclairs:

  • 1.

    Pipe the whipped cream slowly into the éclairs.

  • 2.

    Make sure it is completely filled (whipped cream should just be visible in hole at other end).

  • 3.

    Pipe each éclair with the lavender icing, wiping off any excess drips.

  • 4.

    When the icing has set a bit, decorate with blueberries.


The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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