Choux Paste:

1. Place the boiling water in a saucepan and melt the butter in it.Bring to the boil (you can place the lid on saucepan to prevent water from evaporating)
2. Add the flour all at once – and stir with a wooden spoon.Cook for about 2 minutes whilst stirring well.
3. Remove from the heat, transfer the choux pastry to a clean bowl
4. Leave to cool for at least 5 minutes or more
5. Add the eggs one at a time and beat well after every addition
6. Place t-spoons full (or pipe desired shapes) of the paste onto a greased baking tray
7. Bake for 10 minutes at 200°C and then turn down the heat to 180°C for another 15 minutes.
8. Remove from the oven and cool completely.

Strawberry Velvet Filling:

1. Dissolve the gelatin in the microwave oven for about 30 seconds – stir until dissolved and leave to cool
2. Whip the ice cold FIRST CHOICE STRAWBERRY VELVET on high speed until it is light and fluffy.Add the cooled gelatin, whip for another few minutes and place in the fridge until it is almost set.Spoon into a piping bag fitted with a small nozzle

To Serve:

1. Make small holes at the bottom of the éclairs and pipe with the whipped FIRST CHOICE STRAWBERRY VELVET filling.Place in freezer for 30 minutes to set.
2. Melt the chocolate and take a cake pop stick and dip it into the melted chocolate.Firmly stick it into the middle of the firm éclair. Repeat with the rest of the eclairs.
3. Dip into the melted chocolate all the way to cover completely with chocolate and leave to set.Dust with chocolate shavings and cacao
4. Serve with strawberries