IN SEASON


a little more coulis followed by the rest of the cream. Keep the rest of the coulis for drizzling. Either pipe the cream into the cooled eclairs or cut them in half and pipe the cream down the centre to make a sandwich. Repeat with all the eclairs and place them back on the cooling rack.


6 Meanwhile, break up the white chocolate and place in a heat proof bowl over a small pan of simmering water on the hob. Stir until melted. Take the bowl off the heat and carefully dip each eclair into the chocolate at a 45 degree angle to coat the top. Place a raspberry on top of each eclair and sprinkle over the dehydrated raspberry and rose petal (if using). Place the eclairs back on the cooling rack and allow to set in the fridge or in a cool place for around 30 mins. Serve with a drizzle of remaining coulis.


7 Eat on the same day, these don’t really keep very well but would survive 1 night in a covered container in the fridge.


The previous two recipes are courtesy of Clarence Court Eggs. Photography David Loftus.


Chefs Tip


You can make the pastry cases in


advance and freeze. Defrost fully before filling with cream and topping.


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