Choux Pastry & A Recipe for Raspberry Eclairs with Sicilian Cream


      Choux Pastry & A Recipe for Raspberry Eclairs with Sicilian Cream I founded  at http://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%)
















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