120g The Pantry Plain Flour
80g Greenvale Unsalted Butter
3 Medium Eggs
200ml Boling Water
200ml Double Cream
100g Fresh Raspberries
100g Choceur White Chocolate
10ml The Pantry Lemon Juice
Non-Stick Baking Parchment
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