Raspberry cream eclairs

Preheat oven to 200°C. Line two oven trays with baking paper.

Combine butter and the water in a medium saucepan and bring to the boil over medium heat. Add flour all at once, stirring vigorously over heat until leaves the side of the pan and forms a smooth ball. Remove from heat and cool 10 minutes. Beat in eggs, one at a time, until mixture is smooth and glossy.

Spoon dough into a large piping bag with a 1.5cm plain tip. Pipe 10cm lengths of pastry onto tray, 5cm apart. Bake for about 25 minutes or until browned lightly and crisp. Transfer to a rack to cool.

Make ganache: Place chocolate in a heatproof bowl. Heat cream in a small saucepan until almost reaches boiling point. Pour over chocolate and set aside 1 minute to melt. Stir until smooth and glossy. Stand until thickened slightly.

Make praline: Spread nuts over a lined oven tray. In a medium, heavy-based saucepan stir sugar and water over medium heat until sugar dissolves. Increase heat to high and boil 8-10 minutes, without stirring, until just beginning to turn a golden caramel in colour. Remove from heat and swirl toffee in pan to spread colour. Pour over nuts, tilting tray to spread evenly. Cool completely, then break into pieces.

Make raspberry cream: Whisk cream and icing sugar together until soft peaks form. Crush raspberries with a fork and partially fold through cream mixture to create swirls. Spoon into a piping bag with a plain 1cm tip.

Split cooled éclairs in half. Pipe raspberry cream onto bases. Top with lids and spoon ganache over, spreading with the back of a spoon. Sprinkle with praline and allow to set.