Passion fruit & Raspberry Eclairs Recipe

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a saucepan, heat the water and butter until the butter is melted. Remove from heat and stir in the flour until well combined.

Return the saucepan to low heat and cook the mixture for 2-3 minutes, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan.

Remove the dough from the heat and let it cool for a few minutes. Then, add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch-long éclair shapes onto the prepared baking sheet, spacing them a few inches apart.

Bake the éclairs for 20-25 minutes, or until they are puffed up, golden brown, and crispy. Remove from the oven and let them cool completely on a wire rack.

In a bowl, whip the heavy cream until soft peaks form. Fold in the powdered sugar, passion fruit puree, and raspberry jam until well combined.

Slice the cooled éclairs in half lengthwise and fill them with the passion fruit and raspberry cream using a piping bag or a spoon.

Serve immediately or refrigerate until ready to serve. Enjoy!