Strawberry and lemon thyme eclairs Author: Edd Kimber for www.berryworld.com Ingredients for the crunchy topping 75g caster sugar 75g plain flour 60g unsalted butter for the choux pastry 60g unsalted butter 1 tsp caster sugar ¼ tsp salt 60ml whole milk 60ml water 40g plain flour 45g strong white bread flour 2-3 large eggs,