RASPBERRY AND WHITE CHOCOLATE ECLAIRS
(Makes about 48 small choux puffs or 20 long eclairs)
250 ml boiling water
125 g butter
250 ml (150g) cake flour
4 XL eggs
- Preheat the oven to 200°C and grease two baking trays.
- Place the boiling water in a saucepan, add the butter and melt. Bring to the boil (TIP: you can place the lid on saucepan to prevent water from evaporating)
- Add the flour all at once – and stir with a wooden spoon until it comes together into a ball. Cook for about 2 minutes on medium heat whilst stirring well.
- Remove from the heat, transfer the choux pastry to a clean bowl
- Leave to cool for at least 5 minutes.
- Add the eggs one at a time and beat well after every addition. Use the K-attachment of your Kenwood. Make sure all the egg is incorporated before adding the next egg.
- Spoon the choux paste into a piping bag fitted with a nozzle and pipe the desired shapes and sizes onto your baking tray. Alternatively place t-spoons full of the paste onto the baking trays.
- Bake for 10 minutes at 200°C and then turn down the heat to 180°C for another 20 minutes. The choux puffs must be golden brown and crisp.
- TIP: Pierce with a skewer 5 minutes before the end of the baking time to release steam and return to the oven.
- TIP: If the éclairs still feel a little moist – I switch off the oven and leave them in the oven for another 10 minutes
- Cool completely and fill/decorate as desired
DECORATE WITH WHIPPED CREAM WITH CRUSHED RASPBERRIES – MIXED WITH A LITTLE ICING SUGAR FOLDED IN
TOP WITH MELTED WHITE CHOCOLATE AND ADD FRESH RASPBERRIES AS DECORATION
300 ml double cream, whipped
200g raspberries, crushed and mixed with 50 ml icing sugar
200 g white chocolate, melted