Strawberry Cheesecake Eclairs

Makes 16, Prep and Cook: 1 hour

100g unsalted butter, chopped 1 cup water 1 cup plain flour 4 eggs 1¼ cups White Choc Melts

(200g) Pink liquid food colouring 250g punnet fresh strawberries,

hulled, thinly sliced

CHEESECAKE FILLING 250g block cream cheese,

chopped, at room temperature ¼ cup icing sugar mixture 300ml tub thickened cream ½ cup strawberry jam 1 Grease and line two large oven trays with baking paper. 2 Heat butter and water in a large saucepan over a medium heat, stirring until butter is melted. Bring to boil. Remove from heat. Add flour all at once. Vigorously stir with a wooden spoon until mixture forms a ball. 3 Return pan to a low heat. Stir for 2 minutes. Place hot dough in a small bowl of an electric mixer. Beat in eggs, one at a time. Keep beating until smooth and glossy. 4 Spoon into a piping bag fitted with a 2cm plain nozzle. Pipe 10cm lengths, 5cm apart, on prepared trays. Gently brush water over tops. 5 Cook in a very hot oven (220C) for about 20 minutes, or until golden brown and puffed. Remove. Cool on trays for 5 minutes. Using kitchen scissors, cut eclairs in half lengthways. Using your fingers, carefully remove any soft dough from inside. 6 Place halves, cut-side up, on trays. Return to very hot oven tray for a further 3 minutes, or until crisp and dry. Cool on trays. 7 Heat chocolate in a medium, heatproof bowl sitting over a saucepan of simmering water, stirring until melted. Remove. Tint pale pink. Dip each éclair top into chocolate. Stand until set. 8 To make filling, beat cream cheese and sugar in a small bowl of an electric mixer until smooth. Add cream. Beat until firm peaks form. Gently fold in jam. Refrigerate, covered, for 1 hour. 9 To assemble, divide half the strawberries over base of eclairs. Spoon filling into a clean piping bag fitted with a 2cm plain nozzle. Pipe over strawberries. Top with remaining strawberries. Replace tops.