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Raspberry Chocolate Eclairs

ingredients

makes approx. 10
50 g (2 oz) butter or margarine, cut in pieces
150 ml (1/4 pt) water
65 g (2 1/2 oz) plain flour, sifted
2 eggs, beaten

for the filling

150 ml (1/4 pt) double cream
225 g (8 oz) fresh raspberries
a little sugar

for the topping

175 g (6 oz) plain chocolate
25 g (1 oz) butter

method

1. Put the butter or margarine and water into a pan and bring to the boil

2. Remove from the heat and tip all the flour into the pan at once. Beat with a wooden spoon until the paste forms a ball. Cool.

3. Whisk the eggs into the paste, a little at a time. Continue beating until mixture is glossy.

4. Put pastry into a piping bag fitted with a large plain nozzle. Pipe 7.5 cm (3 in) lengths onto greased baking trays and bake at 200°C (400°F) Gas 6 for about 25 minutes, until golden brown.

5. Remove from the oven and make a couple of slits in the sides of each one to allow steam to escape. Return to the oven for a few minutes to dry. Cool on a wire rack.

6. To make the filling, whisk the cream until stiff. Fold in the raspberries and sugar to taste.

7. Split one side of each eclair and fill with the cream mixture.

8. Melt together the chocolate and butter. Dip the tops of the eclairs into the chocolate and leave to set.

What did you think?

8 people have helped to review this recipe. Thankyou!

Saucy
posted by Oscar Burgess @ 07:05AM, 2/23/09
A very rich cake, and is even more luxury when cream is topped on top.
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