RASPBERRY AND ROSE ECLAIRS
Replace the rosewater with 1 tsp vanilla bean paste if you prefer the taste.
Preparation 40 minutes, plus cooling Cooking about 40 minutes Makes 10
75G BUTTER, CHOPPED, PLUS EXTRA TO GREASE 100G PLAIN FLOUR
2 MEDIUM EGGS, LIGHTLY BEATEN
FOR THE RASPBERRY FILLING
300ML WHOLE MILK
3 MEDIUM EGG YOLKS
50G CASTER SUGAR
25G CORNFLOUR
25G BUTTER, CUBED
ROSEWATER
50G RASPBERRIES, CRUSHED
FOR THE ICING
50G RASPBERRIES
125G ICING SUGAR
FREEZE-DRIED RASPBERRIES, OPTIONAL DRIED ROSE PETALS, OPTIONAL
1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Grease 2 large baking trays. To make the eclairs, melt the butter and 225ml water in a large pan over a low heat. When the butter has melted, bring quickly to the boil. As soon as it’s boiling, take the pan off the heat and quickly beat in the flour with a wooden spoon – keep going until the mix comes away from the sides into a glossy dough. Empty into a large bowl and cool for 10 minutes.
2 Using a hand-held electric whisk, gradually beat the eggs into the dough to make a paste-like mix. Spoon into a piping bag fitted with a 1.25cm plain nozzle. Pipe a 12cm line on to the prepared baking tray, doubling back so the éclair is 2 lines thick. Repeat with the remaining mixture to make 10 éclairs, spacing apart. With a damp finger, pat down any peaks.
3 Bake for 25-30 minutes until golden and crisp. Carefully remove from the oven. Using a serrated knife, slice in half horizontally, leaving one long edge attached. Return to the oven (opened out) for 5 minutes to dry out. Cool on a wire rack. 4 While the eclairs are baking, make the filling. Heat the milk in a pan until just steaming. Beat the egg yolks, sugar and cornflour together in a heatproof bowl. Gradually mix in the milk. Return to the pan and cook, stirring, until thick (it will need to boil). Take off the heat and beat in the butter. Cover the surface with baking parchment; cool completely.
5 Mix a few drops of rosewater into the cooled filling, then fold in the crushed raspberries. Taste and add more rosewater if necessary. Pipe into the eclairs.
6 Make the icing: work the raspberries through a fine sieve to make a purée. Discard the seeds. Mix in the icing sugar to make a spreadable icing. Spread on top of the eclairs and sprinkle over the dried raspberries and rose petals, if using.