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
- 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