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Eclairs with fresh cream and raspberries
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These little treats are made out of choux pastry, which is both quick and easy to make. Take care when adding the egg that you add only enough to make the dough smooth and shiny; if you add too much the finished éclair will have a heavy texture.


Eclairs with fresh cream and raspberries
Preheat the oven to 200°C/400°F. Line a baking tray with parchment.

Put the butter and water in a small pan. Bring the water slowly to the boil, allowing the butter to melt. When the mixture is boiling fast, add the flour and quickly beat all the ingredients together. Remove from the heat and set aside to cool.

Add the egg, little by little, stirring until the mixture is smooth and shiny. Spoon into a piping bag fitted with 1,5 cm nozzle and pipe eight 6-cm lengths of dough onto the baking parchment.

Bake in the oven for 30 minutes. Take the éclairs out of the oven, use a sharp knife to pierce a small hole in their sides and return to the oven for 5 minutes to cook on the inside. Cool on a wire rack.

Sift 125g. icing sugar into a bowl and add a splash of boiling water – just enough to make a putty-like consistency. Slice each éclair through the middle horizontally and use a teaspoon to remove any uncooked mixture. Set aside the bases. Use a knife to spread the icing over each of the éclair lids.

Whip the cream in a bowl until thick. Add one tablespoon of icing sugar and stir in. Spoon the mixture over the bases of the éclairs and top with the raspberries.

Replace the lids then arrange them on a plate and serve immediately.


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