Raspberry And Passion Fruit Éclairs

Directions

1. 1
   Preheat the oven to 425°F. Place 1/2 cup of water in a pan with the butter and heat gently until the butter has melted. Bring the mixture to a rolling boil then add the flour all at once. Beat with a wooden spoon until the mixture forms a ball and comes away from the sides of the pan. Transfer the dough to a bowl and cool for 5 mins.
2. 2
   Gradually beat in the eggs to make a firm glossy paste. Spoon into a large piping bag fitted with a large fluted nozzle and pipe 4 x 2 inch long strips on a large baking tray lined with parchment paper. Bake for about 20 mins until puffed up, crisp and golden. Pierce the eclairs with the tip of a knife to allow the steam to escape then return to the oven for 3-4 mins. Cool on a wire rack then split each eclair in half length ways.
3. 3
   Whip the cream and powdered sugar together until firmly peaking then fold in the mashed raspberries and the passion fruit seeds and pulp. Spoon into another large piping bag fitted with a medium fluted nozzle and pipe the fruit cream in the bottom half of the eclairs. Sandwich with the top halves.