Make Amy-Beth Ellice's Raspberry Iced Tea and French Éclairs - OK! Magazine

OK! Magazine

Make Amy-Beth Ellice's Raspberry Iced Tea and French Éclairs OK! Magazine Bake in the oven for 30–35 minutes until well risen, crisp and golden. When tapped they should sound hollow. Remove éclairs from the tray and make a slit in the side of each to allow steam to escape. When cold, fill with whipped cream and whole ...