Iced Mini Éclairs with Rose & Lime Cream

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