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IN SEASON


RASPBERRY, ROSE WATER & WHITE CHOCOLATE ECLAIRS


Contrary to popular belief, eclairs are pretty easy to make from scratch. Sharp raspberry and fragrant rose water cut perfectly through whipped cream and white chocolate in this delicious recipe.


MAKES 12


FOR THE CHOUX PASTRY 65g unsalted butter 100g strong bread flour 3 large eggs, cracked into a jug A pinch salt


FOR THE FILLING


350ml double cream Rose water Vanilla paste 250g fresh raspberries 1 tbsp icing sugar


FOR THE TOPPING 200g good quality white chocolate Sugared rose petals (optional) 2 tsp freeze dried raspberries, crushed


1 Pre-heat the oven to 200C fan/gas 6. Line 2 baking sheets with greaseproof paper. Mark 6 x evenly spaced 12cm lines on each sheet of greaseproof. These lines will act as a guide for piping the eclairs. Have a large piping bag ready fitted with a large round nozzle.


2 Place the butter and 150ml water in a large saucepan and put on a medium heat until the butter has melted, allow the water to come to the boil and as soon as it does switch off the heat and then quickly tip all of the flour into the pan at once. As quickly as possible mix everything together with a wooden spoon, as you mix you’ll see the lumpy dough transform into a smooth dough that comes away from the sides of the pan. Mix most of the egg into the pan a little at a time mixing well and looking for the desired “dropping” consistency.


3 Transfer the mixture to the piping bag and pipe the mixture confidently along the drawn lines. Once the mixture is piped place the trays in the oven and bake for 10 minutes. After that time reduce the heat to 180C and bake for a further 10 - 15 mins or until golden and well risen. Turn off the


32 | THE WEST COUNTRY FOODLOVER


oven and leave the eclairs to harden a little for 5 mins. Make a little slit in the end of each eclair to allow the steam to escape and place on a cooling rack to cool completely.


4 Meanwhile pick 12 perfect raspberries, put to one side and place the rest of the raspberries in a small mixing bowl with the icing sugar and add a few drops of rose water. Mash through a small sieve into a bowl and place to one side. Meanwhile place the double cream into a large mixing bowl with 1 tsp vanilla bean paste and whisk to soft peaks. Ripple through half of the sieved raspberry and place the rest to one side.


5 To prepare the cream for piping, place a few tablespoons in a piping bag with a wide nozzle and spoon in 1 tsp raspberry coulis, add more cream and


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