Fruity Cream Choux Buns
5,6 / 10
Preheat the oven to 200°C (180 fan) | 400°F | gas 6. Oil and line a large baking tray with greaseproof paper, then spray it with a little water.
Put the butter in a saucepan with 150 ml cold water and heat until the butter melts and the water starts to boil. Turn off the heat and immediately beat in the flour with a wooden spoon. Continue to beat the mixture until it forms a smooth ball of pastry that leaves the sides of the saucepan clean. Stir in the beaten egg a little at a time until you have a glossy paste.
Spoon the pastry into a piping bag with a large star nozzle and pipe 12 cm lines onto the prepared baking tray.
Bake for 10 minutes, then increase the heat to 220?C (200? fan) / 425F / gas 7 and bake for another 10 minutes. Transfer the eclairs to a wire rack and slice down one side of each one so the steam can escape. Leave to cool completely.
Whip the cream with the icing sugar until thick. Spoon the cream into a piping bag fitted with a large star nozzle and fill the eclairs then stud each one with fresh raspberries. Dust the tops with icing sugar just before serving.