STRAWBERRY & PISTACHIO ECLAIRS

MAKES 12 PREP 20 MINS COOK 25 MINS

1 ½ cups milk

2 tsps vanilla essence

3 egg yolks

¼ cup caster sugar

2 tbsp cornflour

10g unsalted butter

2 cups icing sugar, sifted

2 tbsp boiling water Few drops pink food colouring

12 sponge finger biscuits, halved horizontally

¼ cup strawberry jam

250g strawberries, sliced chopped pistachios, to serve

1 In a small saucepan, heat milk on medium until just below boiling. In a medium heatproof bowl, whisk essence, yolks, caster sugar and cornflour until pale and creamy. Gradually add hot milk in a thin, steady stream, whisking to combine. Return mixture to saucepan. Whisk on low until custard boils and thickens. Stir in butter. Transfer custard to a heatproof bowl. Chill until cold.

2 Meanwhile, in a small heatproof bowl, combine icing sugar and boiling water. Place bowl over a small saucepan of simmering water (do not let base of bowl touch water). Stir until icing is smooth. Tint icing with pink food colouring. Remove from heat.

3 Spread icing onto top halves of biscuits. Set aside. Transfer custard mixture to a piping bag fitted with a plain nozzle. Spread bases of biscuits with jam and pipe over custard. Top with strawberries and biscuit tops. Serve with pistachios.