Makes 12

 

The strawberries in these lovely June treats can be replaced with whatever fruit or berries you wish at any other time of year.  Light as air, crisp and delicious!

55g butter, cubed (1/4 cup)

150ml cold water (5.2 fluid ounces or 10 TBS)

70g strong flour, sieved (1/2 cup bread flour)

2 large free range eggs, lightly beaten

To fill:

240ml double cream (1 cup)

2 TBS icing sugar plus extra for dusting

110g berries (3/4 cup)

Preheat the oven to 200*C/400*f/ gas mark 6.  Lightly oil a large baking sheet and line with greaseproof paper.  Spritz the paper with a little water.

Put the butter into a saucepan with the cold water. Heat until the butter melts and the mixture starts to boil. Remove from the heat. Beat in the flour with a wooden spoon, beating until the mixture leaves the sides of the pan and forms a smooth ball of pastry. Stir in the beaten egg, a bit at a time until you have a glossy, pipeable paste. (You may not need all of the egg)

 

Spoon the dough into a pastry bag fitted with a large star nozzle and pipe onto the prepared baking tray in 4 inch long lines, leaving space in between.

Bake for 10 minutes and then increase the oven temperature to 22*C/425*F/ gas mark 7 and bake for a further 10 minutes.  Transfer to a wire rack to cool, cutting a  slice down the side of each one with a serrated knife so that the steam can escape. Allow to cool completely before proceeding.

Whip the cream with he icing sugar until thick.  Spoon onto the bottom of the eclairs and top with some fresh berries.  Dust the tops with some icing sugar prior to serving.

Note - I chose to glaze the tops of mine with a thin icing drizzle and sprinkle with cake sprinkles, tinting the glaze with a bit of pink gel colouring.  Simply measure a quantity of icing sugar into a bowl, add a drop of colouring and whisk in enough water to give you a thinnish consistency drizzle icing. Dribble over the eclairs and sprinkle on the cake sprinkles.  Let set prior to serving.