Lemon and raspberry éclairs
Ingredients
- 50g/1¾oz butter, cut into cubes, plus extra for greasing
- 65g/2¼oz plain flour
- 2 large free-range eggs, beaten
- 600ml/1 pint double cream
- 6 tbsp lemon curd
- 2 tbsp freeze-dried raspberry powder
- 400g/14oz icing sugar
- ½ lemon, juice only
- pink food colouring paste
- yellow food colouring paste
- 100g/3½oz white chocolate drops, melted
- 100g/3½oz dark chocolate drops, melted
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