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Make the eclairs and crème pâtissière using our classic recipe.
Mix 2 tbsp elderflower cordial with the fondant icing sugar and add enough water to make a thick but drizzly icing. Add a drop each of green and blue food colouring and mix. Cover with cling film.
Pour 2 tbsp elderflower cordial, the double cream and icing sugar into a bowl, whisk to stiff peaks, then fold through the crème pâtissière. Transfer to a piping bag and pipe generous blobs over the base of each eclair, then crumble over a few mini meringues.
Spread the glaze over the top half of the split éclairs. Position on top of the cream. After every four or five eclairs, decorate the tops while the icing is still wet; I used mini meringues and sugar pearls.
For more help, see our how to make choux pastry and eclairs video.