Summer Fruit Éclair Pie with Acai Cream

Summer Fruit Éclair Pie with Acai Cream


For the pastry:

175ml water

a pinch of salt

75g unsalted butter

100g strong white bread flour

3 medium eggs

For the pastry cream:

600ml milk

6 egg yolks

100g granulated sugar

40g cornflour

40g plain flour

For the acai cream:

300ml whipping or double cream

3 tablespoons icing sugar

2 tablespoons acai powder

Other items:

around 200g berries of your choice

a handful of mint leaves

a 20 cm ceramic flan dish, pie dish or a cake tin


To make the pastry:

  • Place the butter, salt and water in a medium saucepan.
  • Cook over a medium heat until the butter has melted.
  • Turn up the heat to high and cook until the mixture is boiling.
  • Quickly add the flour to the mixture and whisk rapidly with a wooden spoon until it comes together and forms a neat ball.
  • Turn down the heat to medium, and cook while whisking energetically for another two minutes (be careful not to burn the dough).
  • Place in the fridge until the dough has cooled down completely.
  • Add the eggs, one at a time and mix until a smooth paste forms.
  • Using your fingertips, line the baking dish with the pastry.
  • Preheat the oven to 200°C and bake the pastry for 15 minutes. Reduce the temperature to 180C and bake for further 20 minutes.
  • Let the pastry cool down completely before filling with cream.

To make the pastry cream:

  • Pour the milk into a large pan and heat over a medium heat until it boils.
  • Take off the heat and set aside.
  • In a medium bowl, beat the eggs and sugar with an electric mixer until pale and creamy. Add the plain flour and cornflour and continue beating until combined.
  • Finally add 125ml (half cup) of the warm milk and mix.
  • Transfer the mixture to the pan with remaining milk and set over a medium heat to cook while whisking continuously.
  • Bring the mixture to boil and continue cooking until it has thickened slightly. Set aside to cool down.

To make the acai cream:

  • Pour the cream into a medium bowl.
  • Add icing sugar and acai powder.
  • Beat with an electric mixer until stiff.
  • Fill the éclair pastry with the pastry cream first, then with the acai cream. Top with some fruit and mint leaves.
  • Store the pie in a fridge.
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