The raspberry and fruity No. 8 chocolate creates a great combination, for a modern take on the classic éclair.

Ruth Hinks, UK World Chocolate Master

Choux Pastry

1. Preheat the oven to 180°C.
2. In a saucepan, bring to the boil the butter, water and milk.
3. Lower the heat, and add the sugar, salt and flour.
4. Cook for 5-10 minutes, until the mix forms a stiff dough.
5. Transfer mix into a bowl, and beat for two minutes.
6. Slowly add the eggs, one at a time, mixing thoroughly between each addition.
7. Place the mixture into a piping bag, and pipe into 4” long logs on a Silpat mat.
8. Bake for 25-30 minutes, until the éclairs sound hollow.
9. Allow to cool at room temperature.

Chocolate Mousse 

1. Semi-whip the cream, and set aside.
2. Place the egg and yolks in a bowl.
3. In a small saucepan, bring the sugar and water to the boil (120°C).
4. Pour the sugar water onto the egg mixture, and whip until light and fluffy.
5. In a plastic bowl, warm the No. 8 dark chocolate slowly in the microwave, stirring frequently until just melted.
6. Fold the egg mixture through the melted chocolate.
7. Fold 1/3 of the semi-whipped cream into the chocolate mix.
8. Combine with the rest of the cream, and mix well.
9. Place in the fridge until ready to use.

Assembly

1. Make two small holes in the bottom of the cooled éclair.
2. Pipe a small amount of raspberry jam into each hole.
3. Using a piping bag, fill each éclair with chocolate mousse.
4. Place in the freezer for an hour.

Topping

1. In a plastic bowl, melt together the No. 8 dark chocolate and cocoa butter in the microwave.
2. Mix in half of the raspberries.
3. Dip half of the éclair into the melted chocolate, and sprinkle with the remaining raspberries.

Store in an air-tight container in fridge for up to 3 days.