Raspberry white chocolate eclairs

Ingredients

Choux pastry:

• 50g unsalted butter diced
• 150ml water
• 60g strong plain flour
• 2 large free-range eggs (beaten)
• 1 teaspoon of caster sugar

Chocolate topping:

• 225g white chocolate, melted
• 225ml double cream

Raspberry cream filling:

• 200ml double cream
• 50g icing sugar
• 50g raspberries

To decorate:

• Sugar flowers

Method

Great British Bake Off finalist Miranda Gore Browne shares her recipe for sweet and delicate raspberry and white chocolate eclairs. Try them with a cup of tea, or host a Dream Tea to raise money for Dreams Come True. For more details, visit the Dream Tea website.

To make the choux pastry:

Preheat oven to 200c.

Put butter and water in a medium saucepan over a low heat. Stir occasionally with a wooden spoon as the butter melts.

Meanwhile, sift the flour onto a piece of folded greaseproof paper.

When the butter has melted, turn up the heat and bring the mixture to the boil.

Remove from the heat and VERY quickly shoot the flour into the saucepan.

Beat the flour into the liquid with the wooden spoon or electric hand-mixer to mix all the ingredients together. Stop beating when you have a smooth dough that comes away from the sides of the saucepan. This should take only a few seconds.

Pour a little of the beaten egg into the flour mixture and beat it in well. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth and shiny and still holds its shape well. You may not need the last two or three tablespoonful’s of egg.

Spoon the mixture into a piping bag and cut off the end to give about a 1cm hole.

Prepare baking trays with parchment – sprinkle with water and bang off excess.

Pipe logs approx. 6cm long and well-spaced as they double in size. (Leave at least 5cm between the logs of choux pastry).

Bake at 200 degrees for 10 minutes.

Then increase the heat to 220 degrees and bake for a further 15 minutess or until golden brown and puffed up

Once out of oven, slit the eclairs with a knife to let out the steam & place on a wire rack to cool.

To make the cream filling:

Whip the cream and icing sugar until thick, fold in the raspberries with a spoon, gently squishing them into the cream.

Slice each eclair in half long-ways and pipe the whipped cream inside.

To decorate:

Put the broken chocolate in a heatproof bowl over a pan of simmering water or melt carefully in the microwave.

Stir gently and remove from the heat once the chocolate has melted. Leave to set a little at room temperature.

Either dip the eclairs into the chocolate, letting the excess glaze drip back into the bowl or put the chocolate into a piping bag, snip off the end and drizzle over the filled éclairs.

Decorate with a few sugar flowers.

This recipe has been donated to Dream Tea. Host your own Dream Tea to help fulfill the dreams of children living with serious conditions. Find out how to host your own Dream Tea event.