Mary Berry shows how to make lemon and raspberry éclairs using choux pastry on The Great British Bake Off 2014 Masterclass 4.

Mary decorates her éclairs with lemon icing and drizzled with white and dark chocolate.

The ingredients for the choux pastry are: 50g unsalted butter, 150ml water, ½ teaspoon fine salt, 1 tablespoon caster sugar, 65g plain white flour and 2 medium eggs.

For the icing: 1 tsp raspberry puree and 1 tsp lemon puree, 400g icing sugar and juice of half a lemon.

For the filling: 600ml double cream, 2tbsp freeze dried raspberry and 2tbsp lemon curd.