- 3 x 125g Perfection Raspberries
- 125g butter, chopped
- 1 cup (250ml) warm water
- 1 cup (150g) plain flour
- 4 eggs, lightly whisked
- 4 egg yolks
- 2/3 cup (160g) caster sugar
- 1 tsp vanilla paste
- 2 tbs corn flour
- 2 tbs plain flour
- 600ml full cream milk
- 360g white chocolate, melted
- Few drops rose pink food colouring
- dried rose petals, optional
- For the creme patisserie: Whisk egg yolks, sugar, vanilla, cornflour and flour until smooth. Add ¼ cup milk, whisk until combined. Stir in the remaining milk. Transfer to a saucepan. Cook, stirring constantly, over medium heat for 10 minutes or until custard just comes to the boil. Pour custard into a heatproof bowl. Cover the surface with wrap. Refrigerate until cold.
- Preheat oven to 220°C. Melt butter in a saucepan over medium heat. Add water. Increase heat to high. Cover, bring to a rolling boil, stay over it so it doesn’t boil over as this will happen quickly, it should just begin to rise in the pan. Remove from heat. Quickly add all flour. Stir with a wooden spoon until mixture comes together and leaves side of saucepan.
- Transfer hot mix to the bowl of an electric mixer. Turn mixer on medium-low, gradually add egg in 4 stages and beat until mixture is thick and shiny (you may have egg left over or may need a tiny more, this can vary, the mixture should be thick and have shine to it).
- Lightly grease two baking trays, do not line them with baking paper. Half fill a piping bag (don’t fill more than halfway as too hard to control your piping). Cut about 4cm off the top of piping bag so the opening is about 11/2cm. Pipe 24 eclairs, each about 10cm long and 11/2cm wide, allowing room for spreading. Bake for 28-30 minutes or until choux pastry is puffed, golden and firm to the touch. Remove from oven and allow to cool completely on trays.
- Colour the white chocolate with a few drops rose pink food colour. Using kitchen scissors, cut 1 eclair in half. Spoon custard onto éclair base, top with 3-4 raspberries. Spoon chocolate over the éclair top the arrange over the base. Top with a raspberry and few rose petals if using. Repeat using remaining eclairs. Allow to set before serving..
- Place the oven shelf just above the centre position so one tray baking above the centre and the other tray just below centre.
- Use a wet knife to cut the choux after piping each shape.
- You can freeze the empty choux pastry cases for up to 3 months.
- Looking for a shortcut, replace the creme patisserie with 600ml whipped cream.