Ingredients

• 150g/5½oz fresh raspberries
• 100g/3½oz caster sugar
• 5ml liquid pectin
• 2 large free-range egg yolks
• 75g/2½oz caster sugar
• 3 tbsp cornflour
• 225ml/8fl oz whole milk
• 150ml/5½fl oz double cream
• 2 tsp vanilla extract or vanilla paste
• 50g/1¾oz unsalted butter
• softened
• 100g/3½oz unsalted butter
• pinch salt
• 150g/5½oz plain flour
• 4 large free-range eggs
• beaten
• 250ml/9fl oz double cream
• 25g/1oz icing sugar
• 1 tsp vanilla extract
• 250g/9oz fondant icing sugar
• 45g/1½oz caster sugar
• dissolved in 4 tsp boiling water to make a syrup then allowed to cool
• red gel food colouring
• 36 fresh raspberries

Directions

• For the raspberry coulis
• put all the ingredients in a small saucepan and bring to the boil. Once bubbling
• turn the heat down and simmer for five minutes.
• Strain through a fine sieve to remove the seeds. Tip the strained juice into a bowl and set aside to cool before refrigerating.
• For the crème pâtissiére
• in a bowl whisk the egg yolks and sugar together. Stir in the cornflour.
• In a pan bring the milk and vanilla extract to the boil
• then slowly pour it over the egg mixture whisking all the time.
• Return the mixture to the milk pan
• set over a medium heat and whisk constantly for 1-2 minutes
• or until thick. . Remove from the heat then gradually whisk in the butter until you have a thick glossy sauce.
• Transfer to a clean bowl and cover the surface with cling film to avoid a skin forming. Allow to cool then place in the fridge until ready to use.
• For the choux pastry
• preheat the oven to 200C/400F/Gas 6.
• Gently heat 150ml/5½fl oz water
• the butter and salt in a medium saucepan until melted
• then bring to the boil.
• Sift the flour into a bowl then tip it into the pan of boiling butter and water. Remove from the heat and
• using a wooden spoon
• very quickly beat the mixture until smooth.
• Return the pan to the heat and continue to beat the mixture until you have a smooth paste. Return the dough to the bowl and add the beaten eggs gradually
• until the mixture has a smooth dropping consistency (the dough should hold onto the spoon but drop off when lightly tapped on the edge of the bowl). Spoon the dough into a large piping bag fitted with a 1cm/½in plain nozzle.
• Line two baking trays with non-stick silicone parchment and mark six 13cm/5in lines on each piece of parchment
• leaving as much room as possible between each line. Spray the parchment with water and pipe identical tubes of dough on the lines. Bake for 20 minutes
• or until well risen and golden-brown.
• For the Chantilly cream
• whip the cream until soft peaks form when the whisk is removed. Whisk in the icing sugar and vanilla extract.
• Fold the cream into the chilled crème pâtissiére until combined
• then swirl in 100g/3½oz of the coulis to create a ripple effect.
• Spoon the mixture into a piping bag fitted with a 5mm/¼in nozzle or an icing syringe. Using the tip of a small sharp knife make three holes in the underside of each éclair. Neatly inject the rippled cream into each hole to fill the éclairs.
• For the fondant icing
• with a handheld electric mixer
• beat the fondant icing sugar in a wide bowl with enough cooled syrup to make a smooth icing which holds soft peaks when the beaters are removed. Set aside about two tablespoons in another bowl and colour it red using a little of the gel food colouring.
• Spread the top of each éclair with a spoonful of white icing. Use a wet finger to straighten and smooth the edges to create a neat finish. The fondant should stay in place – if it is too runny add more icing sugar.
• Place three fresh raspberries on the top of each éclair and use the red icing to decorate. Serve the éclairs as soon as the icing is completely set.