This is a Ballymaloe Recipe from our Restaurant in Cork

Chocolate or Coffee Éclairs


  • choux pastry (see recipe)
  • chocolate or coffee icing (see recipe)

Crème Chantilly

  • 300ml (10fl oz) whipped cream
  • 1/2 -1 tablespoon icing sugar
  • 2-3 drops pure vanilla extract
  • Bakewell paper
  • 5/8 inch round éclair piping nozzle

Dark Chocolate Icing

  • 175g (6oz) icing sugar
  • 50g (2oz) cocoa powder
  • 75g (3oz) butter
  • 4 tablespoons water
  • 110g (4oz)castor sugar

Coffee Icing


    Chocolate Orange Cake

    Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.

    Lemon Meringue Pie

    First make the pastry.

    Sieve the flour with the salt, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is allowed to melt the finished pastry may be tough.


    Almond Tart or Tartlets with Raspberries

    You Will Need

    • 110g (4ozs/1 stick) butter
    • 100g (31/2ozs/scant 1/2 cup) castor sugar
    • 110g (4ozs/generous 1 cup) ground almonds


    • Fresh raspberries or loganberries1/2 pint (300 ml/1 1/4 cups) whipped cream
    • Makes 24 tartlets or 2 x 7 inch (5 x 17.5 cm) tarts or 1 tart and 12 tartlets

    Cream the butter well and then just stir in the sugar and ground almonds. (Don’t over beat or the oil will come out of the ground almonds as it cooks.)


    Yoghurt and Cardamom Cream with Sugared Strawberries


    • 425ml (15 fl ozs/scant 2 cups) natural yoghurt
    • 225ml (8 fl ozs/1 cup) milk
    • 150g (5 ozs/generous 1/2 cup) castor sugar
    • 200ml (7 fl ozs/scant 1 cup) cream
    • 1/4 teaspoon cardamom seeds, freshly ground - you’ll need about 8-10 green cardamom pods depending on size
    • 3 rounded teaspoons powdered gelatine


    • 450g (1lb) strawberries, castor sugar and mint leaves

    Put the milk, sugar and cream into a stainless steel saucepan with the ground cardamom, stir unti


    Fresh Strawberry Shortcake


    • 6 ozs (175g/1 1/4 cups) flour
    • 4 ozs (110g/1 stick) butter
    • 2 ozs (50g/1/4 cup) castor sugar
    • 1/2 lb (225g) strawberries
    • 8 fl ozs (250ml/1 cup) Chantilly cream - whipped sweetened cream
    • 1 teaspoon icing sugar
    • 1/4 teaspoon pure vanilla extract


    6 - 8 whole strawberries and fresh mint leaves

    Rub the butter into the flour and castor sugar as for shortcrust pastry. Gather the mixture together and knead lightly. Rest for a few minutes if you have time.


    Dragoncello Sauce


    • 1/2 ciabatta loaf
    • 65ml (2 1/2fl oz/generous 1/4 cup) red wine vinegar
    • The yolks of 2 hard-boiled eggs
    • 100g (3 1/2oz) fresh tarragon, stalk removed and finely chopped
    • 10 salted anchovy fillets, chopped finely
    • 50g (2oz) salted capers, chopped
    • 110-175ml (4-6fl oz/1/2 – 3/4 cup) extra virgin olive oil

    Dragoncello Sauce is delicious served with roast chicken, lamb chops and Bollito Misto.


    Honey Comb


    • 400g caster sugar
    • 100ml honey (use local honey where possible)
    • 2 tablespoon liquid glucose (I use the same amount of powdered glucose if liquid is not available)
    • 11/2 teaspoon bicarbonate of soda (sieved)

    Home-made honeycomb is a real treat. Break into bite size pieces and dip in you favourite dark chocolate for the ultimate treat!

    Line a large baking tray with parchment paper.

    Place the sugar, glucose and honey in a heavy bottom saucepan with 100ml water.

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