Raspberry and rose éclairs
Dried rose petals sprinkled on top of sweet éclairs tell you what the filling tastes like. Add rose water with moderation, as it can easily overpower the flavors.
Ingredients · Servings about 20 pcs
- 1 portion of puff pastry (recipe below)
- 2½ dl milk
- 2½ dl whipping cream
- 7 yolks
- 1 dl sugar
- 2 tablespoons cornstarch
- 1 tablespoon rose water
- 200 g white chocolate
- 1 teaspoon pink food coloring (gel)
- 1 cup (200–250 g) fresh raspberries
- dried rose petals
- dried raspberry powder
- 1½ dl milk
- 1¼ dl water
- 125g butter
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 dl wheat flour
- 5 eggs (M size)
Method · P0DT1H0M
- Make the custard. Bring the milk and cream to a boil in a saucepan. Remove the saucepan from the heat. Separate the egg yolks. Mix the sugar and cornstarch together in a bowl. Add the egg yolks and beat with a whisk until smooth. Pour a third of the milk and cream mixture into the egg yolk mixture. Pour the mixture back into the saucepan with the rest of the milk and cream.
- Cook over low heat, stirring constantly, until the filling is glossy and thickened. Add the rose water and let the filling cool to room temperature. Then place the filling in the refrigerator to cool.
- Make the éclair dough. Preheat the oven to 175 degrees. Roll out the dough into 7 cm long and 1 cm thick pieces onto the baking sheet. Bake in the oven for about 30 minutes, until the surface of the éclairs is golden brown. Cool.
- Melt the white chocolate in a water bath and add food coloring. Dip the top of the pastry in the chocolate. Decorate with dried rose petals and raspberry powder. Let set.
- Split the éclairs lengthwise. Fill with rose cream and raspberries.
- Place the milk, water, butter, sugar and salt in a saucepan. Heat, stirring, until the butter has melted.
- Add the flour to the hot liquid. Reduce the heat and continue to cook over low heat, stirring with a wooden fork, until the mixture pulls away from the sides of the pan and forms a ball of dough, about a couple of minutes. Remove the pan from the heat and transfer the dough to a stand mixer or mixing bowl to cool. Let the dough cool to just a little warmer than your hand.
- Break the eggs into a bowl, from which you can pour them one at a time into the dough.
- Beat the dough in a stand mixer or with a regular electric mixer. Beat the dough on medium speed and add one egg at a time.
- The dough is ready when it is shiny and has a soft, yet stretchable texture.
- Place the dough in a piping bag, fitted with a nozzle if necessary.
