Line a large flat baking tray with greaseproof paper.
Combine the sugar, butter and water in a small saucepan. Place over medium heat and bring to a boil, allowing the butter to melt.
Once the mixture is boiling, turn off the heat and tip in the flour. Beat vigorously with a wooden spoon until the flour is fully incorporated and the mixture forms a ball in the middle of the saucepan. The dough should be completely smooth, with no lumps of flour and have a shiny appearance.
Set the dough aside and leave to cool for 15 minutes.
Now add the egg, little by little, beating with an electric mixer to wooden spoon until the choux dough is smooth, glossy and drops off the spoon easily.
Spoon into a piping bag fitted with a 1.5cm round nozzle.
Pipe 10cm straight lengths of choux pastry, snipping off the ends with scissors to get a clean edge. You should get roughly 12-14 eclairs in total.
Bake in the oven for 25 minutes until golden. Then remove and immediately use a skewer or sharp knife to pierce a small hole in the side of each éclair. Return to the oven for another 5 minutes to allow the inside to cook through. Leave to cool on a wire rack.
For the filling:
Spoon the raspberry yogurt into a piping bag and snip off the end.
Use a sharp knife to slice the eclairs lengthways and fill them with the raspberry yogurt.
Mix the yogurt and icing sugar together and spread on top of the éclairs.
Finish with a sprinkle of Cake Angels White Choc & Raspberry Posh Toppers.
We'd love to see your divine creations! Share them with us using #naturalrebellion on social media.