PINK CHOCOLATE ECLAIRS WITH CREAM CHEESE ICING

Ingredients

For the cake:

½ cup butter

1 cup flour

3 eggs

1 cup cream, cold

1T vanilla essence

3T castor sugar

For the icing:

100g white chocolate

1T butter Pink food colouring

Method

1. Preheat oven to 220°C. Line a baking tray. In a deep saucepan, bring water to the boil. Add the

½ cup butter and stir until it melts. Reduce heat and add flour. Stir continuously for three minutes. Set aside and cool slightly.

2. Add one egg at a time, beating until fully combined and glossy.

3. Place the mix in a piping bag fitted with a plain nozzle. Pipe into 4cm-long logs. Brush with egg and bake for 5 minutes. Reduce the temperature to 180°C and bake for a further 10 minutes.

4. Cut the puffs horizontally in half and return to the oven for about 5 minutes until the centre is dry.

5. Beat the cream, vanilla and sugar until stiff. Spoon into one half of the pastry and top with the other half.

6. Melt white chocolate with butter, add colouring drops and mix. Spoon on top of the pastry and leave to set. Serve.