franglaiskitchen.com by Nazima. The crisp hollow texture of a perfect choux pastry bun allows the inventive baker to adapt it to all manner of fillings and toppings.

You Will Need:

For the Choux pastry:

150g flour – sifted

100g unsalted butter

250ml cold water

4 medium eggs – beaten

Half a teaspoon salt

One Teaspoon sugar

Now to make the Raspberry Eclairs with Sicilian Cream…

One punnet of raspberries

100ml Double cream

2 drops Pannetone aroma (if you do not have this, Vanilla powder or extract and a drop each of lemon and orange essence).

1 to 2 tablespoons caster sugar

100g dark chocolate (70%)