• 115 g unsalted English butter by Sainsbury's
  • 150 g plain flour by Sainsbury's, sifted
  • 3 medium free-range eggs, beaten
  • 600 ml whipping cream, whipped
  • 50 g Fairtrade white caster sugar by Sainsbury's
  • 1 tbsp brandy
  • 100 g plain chocolate, melted
  • 100 g white chocolate, melted


  1. 1

    Preheat the oven to 220ºC, fan 200ºC, gas 6. Melt the butter with 225ml water in a large saucepan. As soon as the liquid has come to a rolling boil, tip in the flour and remove the pan from the heat.

  2. 2

    Using a wooden spoon, beat vigorously until the mixture comes together to make a thick paste. Leave to cool for at least 10 minutes.

  3. 3

    Gradually beat in the eggs until the mixture is glossy, smooth and has a dropping consistency. Spoon into a piping bag fitted with a medium star nozzle.

  4. 4

    Pipe 20x5cm lengths, leaving space in between, on to 2 non-stick baking sheets. Pipe rounds of paste with any extra mixture .

  5. 5

    Bake for 12 minutes. Reduce the heat to 200ºC, fan 180ºC, gas 6, bake for a further 10 minutes. Remove from the oven, pierce a hole in each eclair to release the steam and cool them on a wire rack before arranging in the shape of a Christmas tree.

  6. 6

    In a bowl, mix together the cream, sugar and brandy. Spoon into a piping bag fitted with a small plain nozzle. Pipe the cream into each eclair. Dip the eclairs in the melted chocolate and chill until ready to serve.

Nutritional Details

Each serving provides
  • Energy 1059kj 253kcal 13%
  • Fat 20.7g 30%
  • Saturates 12.7g 64%
  • Sugars 7.2g 8%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1658kj/396kcal

Each serving provides

20.3g carbohydrate 1.2g fibre 4.6g protein

Also in these Scrapbooks

Back to top