Preparation method

Choux pastry:

• Preheat oven to 200 C
• Prepare trays with baking paper and draw 15cm lines for the éclairs
• Combine the milk, water, butter, sugar and salt over medium heat
• Stirring occasionally, bring the mixture to the boil
• Add sifted flour and whisk quickly for 30 seconds
• Return to the heat and cook until dry (1 minute)
• Transfer to a stand mixer bowl and beat on medium speed for 30 seconds
• Add the eggs one at a time, scraping down half way
• Pipe 14-15 éclairs and use a wet finger to push down stray points of dough
• Bake for 12 minutes , turn oven down to 170 C and bake for a further 40 minutes
• Remove from the oven, poke holes in the bottom and allow to cool

Crème pâtissière:

• Combine the milk (all but 250ml), butter, 120g sugar and tea over medium heat
• Combine the corn flour, cake flour, 120g sugar, yolks and the remaining 250ml milk
• Whisk together until pale
• Once the milk mix has boiled, strain into the egg mixture, whisking constantly
• Return to the pan and heat, whisking constantly until it begins to thicken
• Remove from heat and whisk until a uniform thick custard forms
• Return to the heat and cook for about 1 minute, whisking, to cook out the flours
• Strain onto a clingfilm-wrapped baking tray and cover with clingfilm
• Place in the freezer for 10 minutes
• Once cool, whisk, then cover the surface with clingfilm and refrigerate

Garnish

• Pour the boiling water over the rooibos teabags and let steep for 5 minutes
• Cut open the éclairs and place the tops on a wire rack
• Add 1 teaspoon of the tea at a time to the icing sugar, to make a thick glace
• Ice the tops of éclairs, then place freeze-dried raspberry on the wet glace icing
• Allow to set for 5 minutes
• Pipe the crème pâtissière on the bottoms of the éclairs
• Cut the raspberries in half, placing them on top of the crème pâtissière
• Place the tops on the piped éclairs and plate/serve