Although blackberry and white chocolate may sound like unlikely bedfellows, this pairing is absolute marriage material. The flavour combination is summertime Sunday blackberry picking followed by Milky Bars on the back step. Shards of late afternoon sunlight poking through the curtains, which have been closed so mum can watch television whilst she does the ironing. Saying goodbye to our friends and having one last go on the garden swing, worrying that our blackberry stained hands won’t wash clean before school tomorrow. Even if you haven’t tried it before, this flavour tastes like summer and home.

Serves 16

Choux pastry:
150g plain flour
250ml water
100g unsalted butter
4 eggs
1 tsp granulated sugar
1tsp salt

310ml whole milk
200g granulated sugar
3 egg yolks
2 tbsp plain flour
2tbsp cornflour
1tsp vanilla extract
100g blackberries, chopped

100g white chocolate
Few drops of juice from the blackberries
Edible flowers

1. Preheat the oven to 200C/180C(fan)/gas mark 6. Line a tray with baking paper and make sure you have a piping bag at the ready.
2. Start the choux pastry by combining the butter and water in a pan and bringing to a rapid boil. Sieve together the flour, sugar and salt in a separate bowl.
3. Remove the pan from the heat, add the dry ingredients, and stir briskly with a wooden spoon. You want to keep stirring until the dough forms a ball that pulls away from the sides of the pan. Leave to cool slightly.
4. Whisk the eggs together in a jug. Pour the beaten eggs into the dough mixture, stirring continuously until it comes together. Be patient, this can take a couple of minutes, but I assure you that you will be left with a smooth, glossy dough.
5. Spoon the dough into a piping bag and pipe long fingers onto the prepared sheet. Bake in the oven for 20-25 minutes.
6. Remove the shells from the oven and prick the base of each one with a fork to prevent them going soggy. Leave on a wire rack to cool completely.
7. For the filling, warm the milk over a low heat until hot, but not boiling. Whilst the milk is on the hob, whisk together the flour, egg yolks, cornflour and sugar until no lumps remain.
8. Add half of the milk to the egg mixture, stirring constantly. Pour the egg mixture into the pan with the rest of the milk and return to the heat. Continue to heat and stir until thick. Stir in the vanilla extract and leave to cool completely.
9. Cut the éclair shells in half lengthways and pipe a layer of cream over the top. Sprinkle with chopped blackberries and pop the pastry lid on top.
10. Melt the white chocolate in a heatproof bowl suspended over a pan of barely simmering water. Add a few drops of the residual juice from the blackberries to create a soft violet shade.
11. Pour the chocolate over the eclairs and decorate with edible flowers. Best enjoyed immediately with good company and a cold glass of wine.

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