Passion Fruit And Raspberry Eclairs

• 4 tbsp butter
• 1/2 cup all-purpose flour
• 3 None eggs
• 1/2 cup heavy cream
• 1 cup powdered sugar, sifted
• 2 oz raspberries, mashed with a fork
• 2 None passion fruits, seeds and pulp removed

1. Preheat oven to 425u0b0F. Line a baking sheet with parchment paper. Bring 1/2 cup water and butter to a boil then add flour, all at once. Beat with a wooden spoon until mixture forms a ball and pulls away from sides of the pan. Transfer to a bowl to cool for 5 mins. Gradually beat in eggs to make a firm glossy paste. Transfer to a large piping bag fitted with a large plain tip and pipe 12 - 2 3/4 inch long strips onto parchment paper. Bake for about 20 mins until crisp and golden. Pierce eclairs to allow steam to escape then return to oven for 3-4 mins. Cool on a wire rack then split each eclair in 1/2 lengthwise.
2. Whip cream and 3/4 cup powdered sugar to soft peaks then fold in mashed raspberries and 1 1/2 tbsp passion fruit seeds and pulp. Transfer to a large piping bag fitted with a large plain tip and pipe inside eclairs and sandwich back together.
3. Strain remaining passion fruit seeds and pulp, reserving seeds. Add remaining powdered sugar to stained passion fruit juice and mix until smooth, adding a few drops of water if needed. Spread over tops of eclairs then distribute passion fruit seeds over top.

butter, allpurpose, eggs, heavy cream, powdered sugar, raspberries, passion

Taken from recipes-plus.com/api/v2.0/recipes/18924 (may not work)