White Chocolate Eclairs | Bake With Stork
Discover expert baker Louise Lennox's recipe for éclairs with a deliciously fruity twist, filled with raspberries this dish is a real treat.
Ingredients
- 55g Stork Vegan Baking Block
- 145ml cold water
- 2 large eggs
- 70g plain flour
- 250ml Elmlea double
- 115g good quality white chocolate
- 50ml raspberry puree
- 100g fresh raspberries
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