Éclairs and profiteroles have to be one of my favourite pastries and desserts, I usually do a chocolate sauce with a cream filling.  But with all the fantastic summer fruit around at this time of year I made a change from the usual!  I used raspberries, however strawberries will work just as well.

This will make about 12 éclairs depending on how large you like them.

You will need:

For the profiteroles:

• 60g butter
• 125ml water
• 75g plain flour
• 2 eggs

Filling:

• 200ml double cream
• 50g melted white chocolate (optional)
• 4 raspberries for each éclair

Icing:

• 2 large raspberries
• 5 tbsp icing sugar

Method:

Profiteroles:

• Pre-heat the oven to 200 degrees, grease and line 2 baking sheets.
• Melt the butter slowly with the water.  Once melted bring to the boil.
• As soon as the water and butter boil turn the heat off and add the flour.  Mix the flour vigorously with a wooden spoon until you have a ball of dough that comes away from the sides of the pan leaving the pan ‘clean’.
• The mixture should have cooled enough to add the eggs. If the pan and the dough are still too warm then the eggs will cook. Add the eggs one at a time mix thoroughly after each addition.  You should end up with a thick sticky mixture that holds its shape.
• Transfer to a piping bag that has a large star nozzle.  I piped my éclairs into finger shapes.
• Place in the hot oven for 15 minutes then reduce the heat to 180 degrees for a further 10 minutes.
• During the cooking time DO NOT open the oven!!
• They should be puffed up and golden brown.
• Transfer to a wire rack for cooling.

Cream:

• Whisk the double cream until just thick, with the whisk still on slowly add the melted white chocolate. Transfer to the fridge.

Icing:

• Put the 2 large raspberries in a glass bowl and mash them with a fork.  Now depending on how juicy your raspberries are will depend on how much of the icing sugar you will need to use.
• You need an icing that is quite thick so it stays on top of your éclairs and not drip off.
• The raspberry not only colours the icing but also flavours it too.  You will NOT need to add any water to the icing.
• Once the éclair shells are completely cold, cut them in half length ways.
• Ice the top halves and leave to set.
• Pipe the cream onto the bottom halves, evenly space the 4 raspberries on to the cream, then carefully place the iced ‘lids’ on and they are ready for serving.

These ideally need to be eaten the same day – not really a problem in my house!