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Photo of Raspberry eclair by WW

Raspberry eclair

Total Time
1 hr
25 min
35 min
A delicate pastry filled with heavenly raspberry cream and covered in smooth, melted white chocolate.


Skim milk

½ cup(s), (125ml)

Reduced fat oil spread

90 g

Plain flour

1 cup(s), (150g)


4 medium

Reduced-fat cream

¼ cup(s), (60ml)

White chocolate

150 g, finely chopped

Frozen raspberries

1 cup(s), (150g)

Light cream cheese

250 g

Icing sugar

¼ cup(s), (30g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Lightly spray 2 baking trays with oil. Line with baking paper.
  2. Combine milk, spread and ½ cup (125ml) water in a medium saucepan over high heat and bring to the boil. Stir in flour and beat with a wooden spoon for 1 minute or until mixture comes away from the side of the pan to form a smooth ball. Transfer mixture to a mixing bowl. Allow to cool slightly. Using electric beaters, beat in eggs, 1 at a time, until mixture becomes smooth and glossy.
  3. Spoon mixture into a piping bag fitted with a 2cm plain nozzle. Pipe 5cm-long logs, about 5cm apart, onto prepared trays to make 12 eclairs. Bake for 15 minutes. Reduce oven to 180°C or 160°C fan-forced and bake for 10 minutes or until golden and crisp. Cool on trays for 10 minutes before transferring to a wire rack to cool.
  4. Meanwhile, place cream in a small saucepan over medium heat and bring to the boil. Remove from heat and stir in chocolate until melted and smooth.
  5. Place raspberries, cream cheese and icing sugar in a food processor and process until smooth. Cut eclairs in half lengthways and f ill with raspberry cream. Drizzle with white chocolate mixture and refrigerate until chocolate is set.