Mini Raspberry White Chocolate Eclairs

Preheat oven to 220°C/200°C fan-forced. Line 3 large baking trays with baking paper.

Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.

Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.

Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).

Spoon dough into a piping bag fitted with a 1 cm plain nozzle. Pipe 5 cm long logs, 4 cm apart, onto prepared trays. Brush with reserved egg.

Bake 1 tray of eclairs for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 7 to 8 minutes or until golden and puffed. Using a small knife, carefully cut eclairs in half horizontally. Return to oven, cut-side up. Bake for 4 to 5 minutes to dry out centres. Cool on tray. Increase to 220°C/200°C fan-forced. Repeat with remaining trays.

Make raspberry cream: Combine cream, vanilla and sugar. Fold in raspberries to form a marbled effect. Spoon evenly over eclair bases. Spread eclair tops with chocolate. Arrange tops over filling. Refrigerate for 15 minutes or until chocolate has set. Serve.