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Mary's Lemon and Raspberry Éclairs
Ingredients
  • subheading: For the choux pastry:
  • 150ml water
  • 50g butter, cut into cubes, plus extra for greasing
  • 65g plain flour
  • 2 large eggs, beaten
  • subheading: For the filling:
  • 600ml double cream
  • 6 tbsp lemon curd
  • 2 tbsp freeze dried raspberries
  • subheading: For the icing:
  • 400g icing sugar
  • Juice of ½ lemon
  • pink food coloring paste
  • yellow food coloring paste
  • subheading: For the decoration:
  • 100g white chocolate drops
  • 100g dark chocolate drops
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