Ingredients for 20
Choux Pastry
- 240ml water
- 100g unsalted butter
- 130g plain flour
- 2 whole eggs
- 1 egg yolk to glaze
Almond and Violet Cream
- 1 tsp almond extract
- 600ml double cream
- 4 tbsp icing sugar
- 1 handful of violet petals
Icing
- 150g icing sugar
- 1 Tbsp violet liqueur or a few drops of violet colouring
- Whole violet flowers to decorate
- Flaked almonds to decorate
Method
Choux Pastry
- Set the oven to 180°C and line a large baking tray
- In a large saucepan on a low heat, add the water and butter
- Once melted, turn the pan up so that the mixture comes to a boil. Turn the heat down low and add the flour whilst stirring vigorously. The dough should come together into a large ball
- When the dough has come together, tip the mixture in to a cool bowl and gradually add the beaten eggs, stirring until a smooth glossy paste forms
- Spoon the paste into a pastry bag fitted with a 1.5cm star nozzle and pipe 10cm lengths on to the baking sheet, leaving space between each one. Brush with a beaten egg yolk and bake for 25 to 30 minutes until golden and risen. Do not open the door whilst they are cooking or they will collapse
- Transfer to a wire rack to cool
Almond and Violet Cream
- Once cooled, whisk the cream, icing sugar and almond extract together until thickened and stiff peaks form as you pull the whisk up. Gently stir in the petals and transfer to a piping bag.
- Using a small piping nozzle, punch two holes in the bottom of each eclair, one at each end. Pipe the cream into one hole, stopping when you see it reach the other end.
Icing
- Stir together the icing and violet liqueur adding small amounts of water until a thick icing is created. Pipe on to the tops of the eclairs and decorate with the remaining flowers and some almond flakes.
*Note: Always be careful not to use poisonous or non-edible flowers.
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