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Raspberry & white chocolate eclairs

  • 0:20 Prep
  • 0:40 Cook
  • 8 Servings

Ingredients

  • 125ml (1/2 cup) water
  • 50g unsalted butter, chilled
  • 65g plain flour, sifted
  • Pinch of salt
  • 2 eggs, lightly whisked
  • 2 x 180g pkts white chocolate, broken into squares

Raspberry filling

  • 120g fresh raspberries or frozen raspberries
  • 1 tablespoon icing sugar mixture
  • 2 teaspoons rosewater essence
  • 470g (2 cups) double cream

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.

Source: taste.com.au

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