Rosewater Eclairs
 
 
Author:
Serves: 12
Ingredients
  • FOR THE ECLAIRS
  • 80ml milk
  • 80ml water
  • 70g butter
  • pinch of salt
  • 10g sugar
  • 100g plain flour
  • 2 eggs
  • FOR THE ROSE CHANTILLY CREAM
  • 200ml cold pouring cream
  • 20g icing sugar
  • 1 teaspoon rosewater (Check for flavor and add more if preferred)
  • Tiny drop of rose food colouring
Instructions
  1. FOR THE ECLAIRS
  2. Preheat oven to 150ºC.
  3. Pour the milk and water into a pan, add the butter, salt and sugar.
  4. Place this over a high heat until the butter has melted.
  5. Bring to the boil and allow to boil for 3 seconds.
  6. Remove from the heat and add the flour all at once, mixing vigorously until you cant see any flour in the mixture.
  7. Break the eggs into a bowl and whisk with a fork.
  8. Add half the egg mixture to the pan and beat until the mixture is combined.
  9. Gradually add the other half egg mixture, a little at a time making sure the consistency is firm. The consistency of the mixture should stick to the spatula but fall off with a solid break.
  10. Place into piping bag and pipe out 24 minil eclairs onto a greased baking tray.
  11. Brush top with an egg wash or water.
  12. Bake in a 150ºC oven for 35-45 minutes or until golden brown. Do not open the door during cooking time, as the eclairs will collapse.
  13. Cut small slit in the side of the eclairs once out the oven to allow any excess air to escape, this will help in drying out your éclair. Allow to cool
  14. FOR THE ROSE CHANTILLY CREAM
  15. Start whipping your cream on a medium speed and then finish on high to muliply and divide the air bubbles .
  16. When the cream is almost ready add the sugar, colouring and flavouring, and continue to whisk until thick.
  17. Fill a piping bag with a small nozzle and make a hole in the bottom of the cooled eclairs and pipe cream into the eclairs.
  18. Decorate with prepared fondant or royal icing .
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/lemon-and-lime-rosewater-eclairs/