You've got your homemade éclairs, now what to do with them? Here's our favourite fillings to get you inspired!

Chocolate caramel éclairs
100ml whipped cream
2 tbsp caramel sauce
50g dark chocolate, melted

  1. Fold the whipped cream with half of the caramel sauce until combined. Pipe into the middle of the cooled éclairs. Add the remaining caramel sauce.

  2. Top the éclairs with the melted chocolate.

Per Serving 179kcals, 12.2g fat (7.3g saturated), 14g carbs (2.3g sugars), 3.7g protein, 0.5g fibre, 0.087g sodium      

Strawberry cheesecake éclairs
50ml double cream
100g cream cheese
10g icing sugar
30g strawberries, sliced
For the icing:
20g strawberries, roughly chopped
50g icing sugar

  1. For the icing, purée the strawberries in a food processor or blender until smooth. Strain the mix through the sieve into a bowl to remove any of the seeds.

  2. Fold in the icing sugar until smooth.

  3. Beat together the cream, cream cheese and icing sugar until smooth and thickened. Pipe into the middle of the cooled éclairs and add fresh strawberries to serve.

Per Serving 188kcals, 12.8g fat (7.6g saturated), 14.7g carbs (5.3g sugars), 3.9g protein, 0.4g fibre, 0.095g sodium

Lemon meringue éclairs
2 eggs, separated
2 tbsp caster sugar
160g lemon curd
60ml whipped cream

  1. Whisk the egg whites in a clean, dry bowl until soft peaks form.

  2. Slowly add the sugar, a tablespoon at a time, whisking between each addition, until the meringue becomes thick and glossy. Test this by rubbing a little of the mixture between your fingers; it should not feel grainy.

  3. Transfer the mixture to a piping bag and pipe (or spread) over the top of the éclairs. Toast under a hot grill for a few minutes until they just start to brown.

  4. Stir together the lemon curd and the whipped cream, then spread into the insides of the cooled éclairs.

Per Serving 209kcals, 16g fat (8.6g saturated), 14.8g carbs (5.8g sugars), 5.1g protein, 0.3g fibre, 0.125g sodium

Tiramisu éclairs
100g cream cheese
15g icing sugar
50ml whipped cream
1 tbsp instant coffee, dissolved in cold water
Dark chocolate, grated
For the icing:
50g icing sugar
1-2 tsp instant coffee, dissolved in cold water

  1. In a large bowl, beat together the cream cheese and icing sugar with an electric mixer until smooth. Stir through the whipped cream.

  2. Slowly beat in the coffee until smooth.

  3. Spoon the mixture into a piping bag and pipe into the cooled éclairs. Top with some finely grated chocolate.

  4. For the icing, sieve the icing sugar into a bowl and mix in the coffee until you reach a slightly runny consistency. Spoon the icing over the top and smooth until evenly spread. Top with more grated chocolate.

Per Serving 186kcals, 12.6g fat (7.4g saturated), 14.8g carbs (5.5g sugars), 3.9g protein, 0.3g fibre, 0.095g sodium