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
70g Unsalted butter
60g Water
60g Milk
6g Caster sugar
1g Salt
70g Plain flour
150g Eggs (3 medium)
Chocolate Mousse
300g Whipping cream
50g Egg (1 medium)
40g Egg yolks (2 medium)
75g Sugar
50g Water
200g No. 8 dark chocolate
100g Raspberry jam
Chocolate Topping
150g No. 8 dark chocolate
150g Cocoa butter
40g Freeze-dried raspberries
Choux Pastry
Chocolate Mousse
Assembly
Topping
Store in an air-tight container in fridge for up to 3 days.