This delicate eclair recipe uses the fragrant, floral flavours of rose
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Preheat oven to 200°C mark 6. Grease 2 large baking trays. In a large pan over low heat, melt butter and 225ml water. When butter has melted, bring quickly to boil.
Bake for 25-30min, until golden and crisp. Carefully remove from oven. Using a serrated knife, slice in half horizontally, leaving one long edge attached. Return to oven for 5min to dry out. Cool on a wire rack. Mix a few drops of rosewater into cooled filling, then fold in the crushed raspberries. Add more rosewater if necessary. Pipe into the éclairs.
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