100g unsalted butter, chopped
1 cup water
1 cup plain flour
1 ¼ cups White Choc Melts (200g)
Pink liquid food colouring
250g punnet fresh strawberries, hulled, thinly sliced
250g block cream cheese, chopped, at room temperature
¼ cup icing sugar mixture
300ml tub thickened cream
½ cup strawberry jam
Grease and line two large oven trays with baking paper.
Heat butter and water in a large saucepan over a medium heat, stirring until butter is melted. Bring to boil. Remove from heat. Add flour all at once. Vigorously stir with a wooden spoon until mixture forms a ball.
Return pan to a low heat. Stir for 2 minutes. Place hot dough in a small bowl of an electric mixer. Beat in eggs, one at a time. Continue to beat until smooth and glossy.
Spoon into a piping bag fitted with a 2cm plain nozzle. Pipe 10cm lengths, 5cm apart, on prepared trays. Gently brush water over tops.
Cook in a very hot oven (220C) for about 20 minutes, or until golden brown and puffed. Remove. Cool on trays for 5 minutes. Using kitchen scissors, cut éclairs in half lengthways. Using your fingers, carefully remove any soft dough from inside.
Place halves, cut-side up, on trays. Return to very hot oven tray for a further 3 minutes, or until crisp and dry. Cool on trays.
Heat chocolate in a medium, heatproof bowl sitting over a saucepan of simmering water, stirring until melted. Remove. Tint pale pink. One at a time, dip éclair tops into chocolate. Stand until set.
To make filling, beat cream cheese and sugar in a small bowl of an electric mixer until smooth. Add cream. Beat until firm peaks form. Gently fold in jam. Refrigerate, covered, for 1 hour.
To assemble, divide half the strawberries over base of éclairs. Spoon filling into a clean piping bag fitted with a 2cm plain nozzle. Pipe over strawberries. Top with remaining strawberries. Replace tops.
TIP! Filled éclairs can be made up to several hours ahead. Keep in an airtight container in the fridge. Filling needs to be refrigerated so that it becomes firm enough to pipe.