Summer Berry Éclairs

Method

1. 1. Preheat the oven to 220˚C / 200˚C fan / 425˚F / Gas Mark 7 and line two large baking sheets with parchment paper.
2. 2. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds.
3. 3. Remove from the heat and set aside. Beat the eggs in a small bowl.
4. 4. Add a little of the egg at a time, beating thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You're aiming for a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You may not need all of the egg.
5. 5. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm/4" lines on the lined baking sheets, leaving about 4cm/1.5" in between each line to allow for spreading. Dip your finger in water and use it to smooth out the top and any lumps and bumps that may be left over from the piping nozzle.
6. 6. Place in the oven, reducing the heat to 190°C/170°C fan/375°F/Gas Mark 5, for approximately 25 minutes until they have risen and are golden and crisp.
7. 7. Transfer to a wire wrack and use a sharp pointed knife to pierce a hole on the underside of the buns. Allow to cool completely before filling.
8. 8. For the filling, finely chop the white chocolate and place it into a large, heatproof bowl.
9. 9. Add 100ml of the cream to a small saucepan and bring to just below boiling point then pour over the chopped chocolate and let everything stand for 2 minutes until the hot cream has melted the white chocolate. Whisk everything to combine, until you have a smooth and silky ganache then add the remaining cream, whisking to combine.
10. 10. Place the bowl of ganache in the fridge and chill for at least 2 hours or overnight until completely cold.
11. 11. Once the mixture is completely cold, add the vanilla bean paste and beat with an electric hand mixer until you have a mixture that resembles thick, rich, whipped cream.
12. 12. For the berry icings - place the blueberries and raspberries in separate bowls. Microwave on high for 40 seconds - 1 minute until juicy then, using a hand blender blitz each mixture until smooth. Pass each mixture through a sieve in separate bowls and then mix 85g of the icing sugar into each bowl to make a thick icing that coats the back of a spoon and doesn’t easily run off it - don’t worry if you need to add a little more icing sugar - just keep adding by the tablespoon until you achieve the right consistency.
13. 13. For the lemon icing, squeeze the juice of ½ a lemon into a bowl and add the remaining 85g of icing sugar, stirring together to achieve the same consistency as the berry icings.
14. 14. To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the chocolate ganache and pipe into the holes on the underside of the choux buns. Spread the berry glaze over the top of each éclair, alternating each flavour and serve straight away. The eclairs will keep for 1 or 2 days in the fridge.

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Ingredients

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