Raspberry and white chocolate eclairs

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Make basic choux pastry.

2.Spoon pastry into a piping bag fitted with a l.5cm plain nozzle. Pipe 8 x 10cm lengths (about 3cm diameter) onto prepared tray, leaving room for spreading. Bake for 25 minutes or until puffed and golden. Remove from oven; turn off oven. Using the tip of a small sharp knife, pierce base of each eclair to release steam. Place on tray. Return eclairs to oven with door slightly a jar for 10 minutes or until dry. Remove from oven.

3.Combine chocolate, 1/3 cup of the cream and 1/4 cup water in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Stir until melted and smooth. Remove bowl from heat.

4.Place icing sugar and half the raspberries in a bowl; stir to combine. Using the back of a fork, mash until almost smooth. Strain through a fine sieve into a bowl.

5.Using an electric mixer, beat remaining cream in a bowl until soft peaks form. Add raspberry puree; fold to combine.

6.Using a small knife, cut eclairs in half horizontally. Spoon cream into a piping bag fitted with a 2cm fluted nozzle; pipe onto half the pastry. Top with remaining raspberries and remaining pastry. Spread tops with chocolate cream. Serve.