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Raspberry ripple éclairs
Fruit and vegetables
150g/5½oz fresh
raspberries
36 fresh
raspberries
Tins, packets and jars
150g/5½oz
plain flour
red gel
food colouring
Cooking ingredients
100g/3½oz
caster sugar
5ml liquid
pectin
75g/2½oz
caster sugar
3 tbsp
cornflour
2 tsp
vanilla extract
or vanilla paste
pinch
salt
25g/1oz
icing sugar
1 tsp
vanilla extract
250g/9oz
fondant icing
sugar
45g/1½oz
caster sugar
, dissolved in 4 tsp boiling water to make a syrup then allowed to cool
Dairy, eggs and chilled
2 large free-range
egg yolks
225ml/8fl oz whole
milk
150ml/5½fl oz
double cream
50g/1¾oz unsalted
butter
, softened
100g/3½oz unsalted
butter
4 large free-range
eggs
, beaten
250ml/9fl oz
double cream
Back to recipe
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