Name: Elderflower & meringue eclairs
Prep time: 1 h 45 min
Cook time: 50 min
Total time: 2 h 35 min
Yield: Makes 20 eclairs
Cuisine: French
Ingredients: 1 quantity eclairs and crème pâtissière recipe - see link in method; 4 tbsp elderflower cordial; 600g fondant icing sugar; green food colouring; blue food colouring; 600ml double cream; 4 tbsp icing sugar; mini meringues to decorate (available from Waitrose); sugar pearls to decorate

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Elderflower & meringue eclairs

Elderflower & meringue eclairs

Cassie Best

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Makes 20 eclairs

A challenge

Prep: 1 hr and 45 mins

Cook: 50 mins

plus 3 hours chilling

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These stunning choux pastry eclairs have a delicate floral filling and pretty pastel glaze - an extra special afternoon tea treat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 quantity eclairs and crème pâtissière recipe - see link in method
4 tbsp elderflower cordial
600g fondant icing sugar
green food colouring
blue food colouring
600ml double cream
4 tbsp icing sugar
mini meringues

to decorate (available from Waitrose)
sugar pearls

to decorate

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Nutrition: per eclair

kcal454
fat26g
saturates15g
carbs50g
sugars40g
fibre0g
protein4g
salt0.3g

Method

step 1

Make the eclairs and crème pâtissière using our classic recipe.
step 2

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.
step 3

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.
step 4

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.

RECIPE TIPS

TO SERVE

The eclairs will look best served as soon as possible after assembling, but will keep in the fridge for 2 days.

Recipe from Good Food magazine, May 2016

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