Kriek Éclairs with Black Cherries Recipe [Magazine Feature]

Kriek Éclairs with Black Cherries Recipe [Magazine Feature]

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Foodie  Foodie Your Guide to Good Taste  on 15 Feb '16

This article originally appeared in the February 2016 Issue of Foodie: Beautiful Bakes

Prep time: 30 mins

Baking time: 15 mins plus cooling

Makes: 20 pieces



  • 200ml Kriek beer
  • 70g butter
  • 10g sugar
  • A pinch of salt
  • 140g cake flour
  • 3 large eggs

Raspberry cream

  • 200ml double cream
  • 20g caster sugar
  • 7g desiccated raspberry powder
  • Black cherries
  • Lemon zest
  • A few sprigs of fresh mint

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  1. Bring the beer, butter, sugar and salt to the boil. Add the flour and stir until a ball forms.
  2. Take the mixture off the heat and gradually beat in the eggs. Mix until smooth and pipe onto a lined baking tray. Each éclair should be 8cm in length.
  3. Bake at 190°C for 15 minutes.
  4. For the raspberry cream, whisk the cream with the sugar to soft peaks. Add the raspberry powder and mix.
  5. Once cooled, cut the top part off the éclairs and and pipe cream in the middle.
  6. Decorate with fresh black cherries, lemon zest and mint.



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