Passionfruit & Cream Eclairs

This recipe is thanks to Anathoth

Passionfruit & Cream Eclairs

Passionfruit & Cream Eclairs



  • 20g butter
  • ¼ cup (80ml) water
  • ¼ cup (35g) plain flour
  • 1 egg

cream filling

  • ½ cup (125ml) whipping cream
  • 2 tbsp Anathoth Passionfruit Curd


  • 2 tbsp Anathoth Passionfruit Curd


  1. Preheat oven to 220C/200C fan/425F/gas mark 7.
  2. Place butter and water in a small saucepan over medium-low heat until butter has melted. Add flour, remove saucepan from heat and stir flour into liquid vigorously until it forms a pastry ball.
  3. Transfer pastry ball to a bowl and add egg. Using a whisk or an electric mixer on low, beat egg into pastry until it is fully incorporated and pastry has become elastic and glossy.
  4. Transfer pastry into a piping bag and pipe 4 x 8cm logs onto a baking paper-lined tray, about 5cm apart.
  5. Bake pastries for 10 mins. Reduce oven to 180C/160C fan/350F/gas mark 4) and bake for another 8 mins. Leave pastries in oven with door ajar for another 2 minutes. Remove pastry logs from oven and allow to cool completely before cutting and filling.
  6. To make the cream filling, using a whisk, whip cream until soft peaks form. Add curd and continue whipping until cream forms stiff peaks. Cut eclairs in half lengthways. Spoon one-quarter of cream into base part of éclairs. Cover with other half then glaze top with extra curd. These eclairs are best eaten fresh but will keep in the fridge for 1-2 days.

Anathoth Passionfruit Curd TN

Adding to its range of jams and chutneys, Anathoth now makes delicious fruit curds. Available in passionfruit or lemon, Anathoth Curds are gluten free and contain no artificial preservatives, colours or flavours. Spread over toast or scones, swirl through yoghurt, brush onto grilled meats or use to make impressive sweet treats. Find Anathoth Passionfruit Curd at Woolworths and Anathoth Lemon Curd at Woolworths and Coles for RRP $4.49 each. Visit for more information.