Ingredients

• 50g/1¾oz butter
• cut into cubes
• plus extra for greasing
• 65g/2¼oz plain flour
• 2 large free-range eggs
• beaten
• 600ml/1 pint double cream
• 6 tbsp lemon curd
• 2 tbsp freeze-dried raspberry powder
• 400g/14oz icing sugar
• ½ lemon
• juice only
• pink food colouring paste
• yellow food colouring paste
• 100g/3½oz white chocolate drops
• melted
• 100g/3½oz dark chocolate drops
• melted

Directions

• Preheat the oven to 220C/200C Fan/Gas 7. Grease two large baking trays with butter.
• For the choux pastry
• put the butter and 150ml/5½fl oz water in a small pan over a low heat. Bring slowly to the boil
• tip in the flour
• then remove from the heat. Stir vigorously.
• When the mixture becomes a smooth paste
• return the pan to the heat
• stirring constantly. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan.
• Remove the pan from the heat again
• leave the mixture to cool slightly
• then gradually add the eggs
• beating really well between each addition until the mixture is smooth and glossy. (You may not need all the eggs
• the mixture should be a piping consistency.)
• Sprinkle the baking tray with water (a water spray with a fine nozzle is good for this).
• Spoon the éclair mixture into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the mixture onto the baking sheets into 7.5cm/3in lengths
• leaving room between each éclair for them to spread a bit.
• Bake for 10 minutes
• then reduce the heat to 190C/170C(fan)/Gas 5 and bake for a further 20 minutes. Split each éclair in half lengthways and transfer to a wire rack to cool completely.
• For the filling
• whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and the raspberry powder into the other.
• Once the éclairs have cooled
• spoon the lemon cream into a piping bag fitted with a 1cm/½in plain nozzle and pipe the lemon cream into the bottom half of six éclairs
• then spoon the raspberry cream into the piping bag and pipe into the bottom half of the remaining éclairs.
• For the icing
• place half the icing sugar in a bowl and mix with enough lemon juice to form a very stiff icing. Colour with the yellow food colouring and spoon into a disposable piping bag.
• Tip the remaining icing sugar into a bowl and add enough water to make a very stiff icing.
• Colour with the pink food colouring and spoon into a disposable piping bag. Snip the ends off the piping bags and pipe on top of the raspberry éclairs. Spread the icing out using a palette knife dipped in boiling water
• so the top is smooth.
• Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs.
• Drizzle the melted white chocolate over the raspberry éclairs in a zig zag pattern. Drizzle swirls of melted dark chocolate over the lemon éclairs. Serve.