Berry-licious Raspberry Éclairs

Éclairs; one of the fanciest pastries if you ask us! Perfect for an afternoon tea, these sweet, airy and creamy treats truly are the POP! Especially if you add some gourmet popcorn to them, like Rebecca from @rebakermae on Instagram did. Lucky for us, she was kind enough to share the recipe. Next time someone comes over, impress your guests with these Berry-licious Raspberry Eclairs!

“Berry-licious Raspberry Éclairs”

Makes 6

Ingredients:

For the Choux Pastry:

70g Plain Flour, sifted
1 tsp Caster Sugar
60ml Milk
50g Unsalted Butter
60ml Water
2 Eggs, beaten

For the Raspberry Mousse:

250g Fresh Raspberries, washed
125g Caster Sugar
60ml Water
360ml Double Cream
2 Sheets of Gelatin

For the Topping and Decoration:

125g White Chocolate
A handful of Raspberries
A handful of Popcorn Shed “Berry-licious” Popcorn

Method:

Preheat the oven to 200˚C fan.
Add the flour and sugar to a small bowl. Place the milk, butter and water into a small saucepan over a low heat until the butter has melted.
Once the butter has melted, turn up the heat until the liquid begins to boil. Turn off the heat and quickly tip in the flour and sugar and beat until a dough forms. Set aside to cool completely. Once cool, gradually beat in the egg until the dough has softened slightly.
Cut a piece of baking parchment big enough to fit your baking tray. Using a pencil, draw a series of straight lines to act as a template for the desired length of your éclairs (mine were about 10cm long) Flip the parchment upside down and line your baking tray with this (pencil side down).
Using a piping bag, pipe along your template lines on the baking parchment. Place your baking tray on a high shelf in the preheated oven and turn the heat down to 180˚C fan. Bake for 25 minutes or until risen and golden brown. Transfer the choux éclairs to a wire cooling rack to cool down completely.
Whilst the eclairs are cooling, make the Raspberry Mousse. Place your gelatin sheets in a small bowl of water to soften.
Place the raspberries, sugar and water into a small saucepan and gently heat for 5 minutes or until the raspberries have softened.
Feed the mixture through a sieve to remove the seeds. Pour the mixture back into the saucepan and add the softened gelatin. Bring to the boil whilst stirring constantly. Remove from the heat and allow to cool.
In a large bowl, whip the cream until stiff peaks form. Gently fold in the raspberry mixture.
Poke a hole in your cooled choux eclairs using a skewer and pipe the raspberry filling in to fill.
Melt the white chocolate. Carefully dip the top of the éclair into the white chocolate to coat. To decorate, stick the raspberries and popcorn onto the top of the éclair.
Repeat the above step until all eclairs are decorated. Allow to set before serving.