Starry Night Éclairs

Allergens

Eggs, Dairy

Ingredients

• 1 cup water
• ½ cup unsalted butter
• ¼ tsp salt
• 1 cup all
• purpose flour
• 4 large eggs
• 2 cups lavender panna cotta custard
• 1 ½ cups vanilla bean glaze

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, butter, and salt bring to a boil. Add flour, remove from heat, and stir until mixture forms a smooth ball.
3. Add eggs one at a time, beating well after each addition, until the mixture is smooth and glossy.
4. Transfer dough to a piping bag fitted with a large round tip. Pipe 5 inch long éclairs onto prepared baking sheet.
5. Bake for 25 30 minutes or until puffed and golden. Remove from oven let cool on wire rack.
6. Prepare lavender panna cotta custard as per recipe and fill a piping bag fitted with a small round tip. Fill éclairs with custard.
7. Drizzle vanilla bean glaze over filled éclairs, allowing it to dribble down the sides.

Chef’s Insight

The use of lavender adds a subtle floral note that balances the richness of the custard and glaze.

Notes

This recipe requires a double boiler and piping bags for filling and glazing the éclairs.