This is how it's made White Chocolate Eclairs

  1. Cut the Stork block into small cubes. Put the water into a saucepan and add the Stork cubes.
  2. Allow the Stork to melt slowly over a medium heat.
  3. When the Stork has melted bring to boil and stir in sieved flour.
  4. Stir vigorously for 1 minute until all the mixture comes away from the side of the saucepan and forms a ball in the centre.
  5. Remove from saucepan and put into large bowl and whisk in the eggs one by one.
  6. Place the mixture into a piping bag that has been fitted with a 1/2 “plain nozzle.
  7. Pipe 4 “ lengths onto a baking tray lined with parchment.
  8. Place into preheated oven 200°C for 20 minutes, then reduce heat to 180°C and cook for further 10 minutes.
  9. Allow to cool and then split in half lengthwise with a sharp knife.
  10. Whip the cream until stiff, being careful not to over whip.
  11. Spoon or pipe mixture into the bottom half of the éclairs. Arrange fresh raspberries on top of the cream.
  12. Break up the white chocolate into a bowl and place over a saucepan of simmering water until melted.
  13. Stir the raspberry puree, into the melted chocolate to make a glaze. Dip the top of the éclair into the raspberry chocolate glaze. Then put it on top of the raspberries.
  • Temperature: 180°C oven, 160°C fan, Gas 4 oC
  • Baking time:
  • Serves: 12