Mini White Chocolate and Raspberry Éclairs

Recipe

Serves:  24 people | Prep time:  20 minutes | Cooking time:  30 minutes

French | Dessert

Ingredients

• 120g The Pantry Plain Flour

• 80g Greenvale Unsalted Butter

• 3 Medium Eggs

• 200ml Boiling Water

• 200ml Double Cream

• 100g Fresh Raspberries

• 100g Choceur White Chocolate

• 10ml The Pantry Lemon Juice

• Non-Stick Baking Parchment

Method

1. Preheat the oven to 180°c/350°f/gas 4

2. Line a couple of baking trays with some non-stick paper

3. Chop the butter finely

4. Put into a large saucepan and pour over the boiling water, still till melted

5. Put the pan on the heat and bring the liquid to the boil

6. Take the pan off the heat – add all the flour in one go and beat with a wooden spoon till completely incorporated and the mixture comes away from the sides of the pan

7. Whisk the eggs together in a mixing bowl

8. Put the batter into a food processor and process adding the eggs slowly till the mixture is smooth and glossy

9. Put the mixture into a piping bag with a 2cm plain nozzle

10. Pipe small lines of the choux pastry – about 7/8cm long

11. Leave some space between them to allow them to spread whilst cooking

12. Bake for 25 mins - till risen and golden

13. Take them out of the oven and with a sharp serrated knife cut them in half lengthways and gently open up

14. Put back in the oven for a couple of mins to dry out the insides

15. Allow to cool completely

16. Whisk the cream with the lemon juice till thick

17. Crush the raspberries with a fork in a small bowl, then fold into the cream

18. Break up the chocolate and put into a heatproof bowl

19. Put the bowl over a pan of boiling water – making sure the bottom of the bowl doesn’t touch the water

20. Gently heat the water in the pan till the chocolate has melted

21. With a small teaspoon fill the eclairs with the raspberry cream

22. Fold over the top and gently dip the top in the melted chocolate - allow to cool and serve

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