Raspberry, Ginger and Almond Éclairs.

I have been making gluten and dairy free choux pastry éclairs filled with a ginger and honey crème patisserie, raspberries, a rapsberry and ginger syrup icing topped with crunchy almond brittle.

The choux wasn’t quite perfect, but the crème patisserie actually worked despite having soy rather than whole milk. The flavour was fabulous, with a ginger kick. The raspberries and honey complimented it well and the crunchy topping was an addition adding an extra layer of flavour and texture.