Method
Preheat the oven to 220C/200C(fan)/Gas 7. Grease two large baking trays with butter.
For that choux pastry, place the butter and 150ml/5fl oz water in a tiny pan on the low heat. Bring gradually towards the boil, tip within the flour, then remove in the heat. Stir intensely.
Once the mixture turns into a smooth paste, return the pan towards the heat, stirring constantly. The mix will dry up just a little and form a gentle ball which comes from the sides from the pan.
Take away the pan in the heat again, leave the mix to awesome slightly, then progressively add some eggs, beating very well in between each addition before the mixture is smooth and glossy. (You might not need all of the eggs, the mix ought to be a piping consistency.)
Sprinkle the baking tray with water (a water spray having a fine nozzle will work for this).
Spoon the clair mixture right into a large piping bag fitted having a 1cm/in plain nozzle. Pipe the mix to the baking sheets into 7.5cm/3in lengths, departing room in between each clair to allow them to spread a little.
Bake for ten minutes, then lessen the heat to 190C/170C(fan)/Gas 5 and bake for any further twenty minutes. Split each clair in two lengthways and transfer to some wire rack to awesome completely.
For that filling, whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and also the raspberry powder in to the other.
When the clairs have cooled, spoon the lemon cream right into a piping bag fitted having a 1cm/in plain nozzle and pipe the lemon cream in to the bottom 1 / 2 of six clairs, then spoon the raspberry cream in to the piping bag and pipe in to the bottom 1 / 2 of the rest of the clairs.
For that icing, place half the icing sugar inside a bowl and blend with sufficient fresh lemon juice to create a very stiff icing. Colour using the yellow food colouring and spoon right into a disposable piping bag.
Tip the rest of the icing sugar right into a bowl and add enough water to create a very stiff icing.
Colour using the pink food colouring and spoon right into a disposable piping bag. Snip the ends from the piping bags and pipe on the top from the raspberry clairs. Spread the icing out utilizing a palette knife drizzled with boiling water, therefore the top is smooth.
Repeat using the yellow icing around the remaining six eclairs. Place on the top from the lemon cream filled eclairs.
Drizzle the melted white-colored chocolate within the raspberry clairs inside a zig zag pattern. Drizzle swirls of melted chocolates within the lemon clairs. Serve.