Mini White Chocolate and Raspberry Éclairs

Preheat the oven to 180°c/350°f/gas 4

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

Chop the butter finely

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

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

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

Whisk the eggs together in a mixing bowl

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

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

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

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

Bake for 25 mins - till risen and golden

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

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

Allow to cool completely

Whisk the cream with the lemon juice till thick

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

Break up the chocolate and put into a heatproof bowl

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

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

With a small teaspoon fill the eclairs with the raspberry cream

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