Raspberry & white chocolate eclairs

Method

• 1
  Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the water and butter in a saucepan over low heat. Cook until butter melts. Increase heat to medium-high and bring to the boil. Remove pan from heat and use a wooden spoon to beat in the flour and salt until well combined.
• 2
  Place the pan over low heat and cook, stirring with a wooden spoon, for 30 seconds or until the mixture comes away from the sides of the pan. Set aside for 5 minutes to cool. Use a wooden spoon to gradually beat in half the whisked egg. Repeat with the remaining egg, beating until the mixture is thick and glossy.
• 3
  Transfer dough to a piping bag fitted with a 1cm-round nozzle. Pipe ten 12cm logs onto the lined tray. Bake in oven for 20-25 minutes or until puffed and golden. Cut a small slit into the side of each eclair. Bake in oven for a further 5 minutes. Transfer to a wire rack to cool completely.
• 4
  To make the raspberry filling, use a fork to mash raspberries with the icing sugar and rosewater in a bowl. In a separate bowl, use a balloon whisk to whisk cream until firm peaks form. Add the raspberry mixture to the cream and fold until just combined.
• 5
  Cut each eclair in half horizontally (do not cut all the way through). Spread the inside of each eclair with raspberry cream.
• 6
  Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn’t touch water). Use a metal spoon to stir occasionally until chocolate melts. Drizzle over the eclairs. Place in the fridge until set.