Strawberries and cream eclairs

Preheat oven to 200°C.

In a medium saucepan melt the butter. Add the boiling water and when at a rolling boil, stir in the flour and remove from heat. Beat until smooth and the dough pulls cleanly from the sides of the pan.

Add the eggs, one at a time, beating well after each addition.

Splash a baking tray with cold water. Spoon the batter into a large piping bag fitted with a 2cm plain nozzle. Hold the piping bag so the nozzle is almost lying on the tray. Pipe 10cm lengths, with space between each one to allow for expansion. Use a wet fingertip to smooth the ends.

Cook for 10 minutes at 190°C, then increase the temperature to 210°C for another 15-20 minutes, until brown and crisp to touch. Prick with a skewer to allow steam to escape. Cool on a rack. When cool, slice each eclair almost in half lengthways.

Meanwhile, make the Strawberry cream filling (see below).

Use the same piping bag and nozzle to pipe the Strawberry cream filling into the eclairs. Dust with icing sugar before serving.

In a small saucepan, combine the icing sugar, cornflour and ¼ cup of the cream. Bring to a simmer, stirring constantly. Simmer for a few seconds until thickened. Set aside to cool. Beat the remaining cream with the vanilla to form soft peaks, then add the cooled cornflour mixture, beating constantly until stiff peaks form when beater is lifted. Fold in the chopped strawberries.