Edd Kimber’s Strawberry and Lemon Thyme Eclairs

method:

• Make the crunchy topping: Mix together the sugar and flour, add the butter and rub together to form a uniform dough. Place between two pieces of baking paper and roll out to 2mm thick. Freeze on a baking tray until needed.
• Make the choux pastry: Place the butter, sugar, salt, milk and water in a saucepan and bring to a rolling boil. Once at temperature, pour in both of the flours and immediately mix together with a wooden spoon until it forms a ball of dough. Tip into a large bowl and set aside for five minutes.
• Add the eggs a little at a time, beating in between each addition. Add enough egg so the pastry is thick, glossy and has reached dropping consistency. Place the pastry in a piping bag with a round 1cm wide piping tip.
• Line two baking trays with baking paper and draw 10 12cm lines onto the back of the paper. Pipe the choux pastry into éclairs, using the lines as guides. Cut strips of the crunchy topping and place one on top of each éclair.
• Bake at 180C/350F/Gas 4 for 30-35 minutes. Set aside until cooled.
• Make the filling: Mix the diced strawberries with 1 tbsp icing sugar and thyme. Chill for one hour.
• Place the cream, vanilla and remaining sugar in a large bowl and whisk until stiff peaks form.
• Cut the éclairs through the middle and fill with the strawberries (although not the juice at the bottom of the bowl).
• Pipe the cream on top and finish with sliced strawberries and the éclair lids. Dust with icing sugar and serve.