White Chocolate and Raspberry Eclairs
Making use of the beautiful berries that are about at the moment...and combining them with white chocolate and choux pastry into a lovely light eclair. What could be better?!
Ingredients
For the choux
- 225ml water
- 60g butter
- 125g plain flour
- Pinch salt
- 4 medium free-range eggs
Filling
- 450ml double cream, whipped
Glaze
- 200g melted white chocolate
- 200g icing sugar sifted
- 100ml hot water
Method
- Preheat the oven to 200C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes. Remove the pan pop into a kitchen aid with a k attachment and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool then spoon the dough into a piping bag fitted with a medium size plain nozzle.
- Pipe a 8 x12cm long lines onto a lined baking sheet. Bake for 30 minutes until golden and crispy. Cool.
- Fill the pastries with
- Beat together the chocolate icing sugar and hot water until glossy, dip each éclair in and serve.
Ingredients
For the choux
- 225ml water
- 60g butter
- 125g plain flour
- Pinch salt
- 4 medium free-range eggs
Filling
- 450ml double cream, whipped
Glaze
- 200g melted white chocolate
- 200g icing sugar sifted
- 100ml hot water
Method
- Preheat the oven to 200C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes. Remove the pan pop into a kitchen aid with a k attachment and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool then spoon the dough into a piping bag fitted with a medium size plain nozzle.
- Pipe a 8 x12cm long lines onto a lined baking sheet. Bake for 30 minutes until golden and crispy. Cool.
- Fill the pastries with
- Beat together the chocolate icing sugar and hot water until glossy, dip each éclair in and serve.
