Iced Mini Éclairs with Rose & Lime Cream

NZ House & Garden - - GATHERINGS -

These heav­enly rose-scented morsels are the per­fect sum­mer­time éclair.

CHOUX PAS­TRY CASES

¹⁄³ cup each milk and wa­ter 70g but­ter, cut into cubes 1 tea­spoon sugar

²⁄³ cup flour

2 eggs, lightly beaten

IC­ING

100g ic­ing sugar

½ a lightly beaten egg white

A few drops each le­mon juice and rose­wa­ter

CREAM

300ml cream

1 ta­ble­spoon ic­ing sugar

2 limes, finely grated zest

½-1 tea­spoon rose­wa­ter

Dried rose petals and buds for gar­nish

Heat oven to 180°C. Place milk and wa­ter in a saucepan with but­ter and sugar. Stir over high heat un­til but­ter has melted. Bring to the boil for sev­eral sec­onds then re­move from heat and quickly add all the flour at once.

Mix vig­or­ously with a wooden spoon un­til the mix­ture forms a thick paste that comes away from the sides of the pan. Us­ing the wooden spoon (al­ter­na­tively, trans­fer the mix­ture to a bench-top mixer), very grad­u­ally add the beaten eggs while beat­ing con­stantly. Keep adding the egg and beat­ing un­til the mix­ture is smooth and shiny and holds its own shape (you may not need all the egg).

Trans­fer mix­ture to a pip­ing bag fit­ted with a 16mm noz­zle and pipe 5-6cm lengths on lined trays.

Place in the oven and im­me­di­ately turn tem­per­a­ture to 150°C. Bake éclairs for 40-50 min­utes un­til golden and puffed. Re­move from oven and make a very small slit in the side of each one to re­lease hot air. Place on a wire rack to cool.

To make ic­ing, com­bine ic­ing sugar and egg white, add le­mon juice and rose­wa­ter and mix un­til you have a fluid but not runny ic­ing.

In an­other bowl, beat cream, ic­ing sugar, lime zest and rose­wa­ter to taste un­til thick­ened.

To as­sem­ble éclairs, spoon or pipe the cream into the split éclairs, ap­ply the ic­ing and scat­ter with dried rose petals and buds. Makes about 40

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