Prep time: 45 minutes Cooking time: 35 minutes Servings: 12 portions

Ingredients

Filling and topping:

• 250ml Elmlea double

• 115g good quality white chocolate

• 50ml raspberry puree

• 100g fresh raspberries

For the éclairs:

• 55g Stork Vegan Baking Block

• 145ml cold water

• 2 large eggs

• 70g plain flour

  
  

Instructions

1. Cut the Stork 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 eclairs. 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 eclair into the raspberry chocolate glaze. Then put it on top of the raspberries.

Credits: Louise Lennox

https://www.bakewithstork.com/recipe/white-chocolate-eclairs-192701