Ingredients
Method
1.Preheat oven to 220°C/425°F. Grease two oven trays.
2.To make choux pastry, combine the water, butter and caster sugar in small saucepan; bring to the boil. Add flour, beat with wooden spoon over heat until mixture comes away from base of pan. Transfer pastry to medium bowl; beat in two of the eggs, one at a time. Whisk remaining egg with a fork, beat enough of the egg into the pastry until it becomes smooth and glossy but will hold its shape.
3.Spoon pastry into piping bag fitted with 1.5 cm (¾-inch) plain tube. Pipe 8cm (3¼-inch) lengths, about 5cm (2 inches) apart, on trays.
4.Bake éclairs about 20 minutes or until golden and puffed. Cool on wire rack.
5.Meanwhile, beat cream and sifted icing sugar in medium bowl with electric mixer until firm peaks form; stir in 2 tablespoons of passionfruit pulp and lightly crushed raspberries; refrigerate.
6.To make passionfruit icing, strain remaining passionfruit pulp (you need about 1 tablespoon); discard seeds. Sift extra icing sugar into small heatproof bowl; stir in enough passionfruit juice to make a thick paste. Place bowl over small saucepan of simmering water; stir until mixture is smooth and spreadable.
7.Using serrated knife, cut éclairs in half. Spoon passionfruit cream into bases, top with pastry tops. Spread icing over éclairs.
