Raspberry white chocolate éclairs | Sainsbury`s Magazine
Raspberry white chocolate éclairs
Ingredients
- 50g unsalted butter, diced, plus extra for greasing
- 75g plain flour
- 2 medium eggs, beaten
- 300ml double cream
- 225g raspberries
- 3 tbsp icing sugar
- 200g cook’s white chocolate (we like Green & Black’s)
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