Raspberry éclairs

1. Preheat oven to 180 °C (th. 6).

2. Prepare the choux pastry dough by following the recipe here. Fit the pastry bag with a 1cm plain nozzle and fill with batter. Pipe 6 oblong shapes onto a baking sheet covered with parchment paper.

3. Bake until golden brown colour for 30 minutes. Let cool down.

4. Make a pastry cream : blend the raspberries. Pour the milk into a saucepan and heat until simmering.

5. Meanwhile, whisk the egg yolks with the granulated sugar and cornstarch. Pour the mixture in a pan and cook over low flame until thickened, stirring constantly. Remove from heat and let cool, mix occasionally. Add the raspberries and cool down. Cut éclairs vertically in half. Fill the piping bag and spread the raspberry custard.

6. For the glaze: melt fondant with food colouring. Dip the flat side of the éclair into the glaze and allow it to set.

Photo credit: Sucré Salé