Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Grease a baking sheet with a little butter. Sift the flour and a pinch of salt into a bowl.
2. Put the butter and 150ml water into a small saucepan. Bring to a brisk boil and, as soon as the butter has melted, take off the heat and tip in the flour. Beat vigorously with a wooden spoon for 2-3 minutes until the mixture is smooth and glossy and leaves the side of the saucepan.
3. Gradually beat in the eggs, a little at a time. The choux paste should be smooth and shiny, and firm enough to hold its shape when piped. Spoon into a piping bag with a 1.5cm diameter round nozzle. Pipe 12 lengths of choux paste, each 9cm long, onto the baking sheet.
4. Bake for 20 minutes or until crisp and golden. Using a small knife, make a small slit in the side of each éclair to let the steam escape. Turn off the oven and leave in the oven for 5 minutes to dry out the pastry. Remove and cool on a wire rack.
5. Once the éclairs are completely cold, cut open one side of each éclair, leaving them hinged on the opposite long side. Whip the cream into firm peaks. Set 12 raspberries aside and place the remaining raspberries (about 150g) in a small bowl with the icing sugar. Roughly crush them with a fork and fold into the cream. Spoon the raspberry cream into a piping bag with a 1.5cm round nozzle. Carefully pipe the filling into each éclair.
6. To ice the éclairs, break the white chocolate into small pieces and put in a heatproof bowl over a pan of simmering water (taking care it does not touch the water). Stir occasionally until it has melted, then carefully dip the filled éclairs in one at a time to coat the tops, and return them to the wire rack. Once iced, decorate each éclair with a raspberry. Transfer to the fridge for a minimum of 45 minutes, or until ready to eat. This will set the chocolate and also keep the cream fresh.
7. Watch this...

   Raspberry white chocolate éclairs