These Lavender Eclairs add a grown-up touch to your dessert table, whether you celebrate Easter or not! They will welcome spring time with a bit of elegance and gourmet flair. The lavender is quite delicate and not too intense, so it doesn’t overpower the vanilla and chocolate flavours that peek through. The pastry cream filling, rich and thickened with egg yolks, is just heavenly and is a great recipe to have on hand when you want to fill any sort of pastry or cake. I garnished my eclairs with lavender buds and shaved chocolate, but free feel to get creative and add your own colourful twist!
- 1/2 cup unsalted butter
- 1 tsp sugar
- 1/2 tsp salt
- 1 and 1/4 cup flour
Lavender Pastry Cream
- 1 and 1/2 cup whipping cream
- 1 and 1/2 tsp dried lavender buds
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 tsp salt
- 4 large egg yolks
- 1 tsp vanilla extract
- 1/3 cup high quality chocolate
- 1/4 cup 35% cream
- To make the eclairs, visit this post (that has a video tutorial!) to make the choux pastry. Pipe the choux out to about 3-4 inch long tubes (instead of little circles like in the video) or in squiggly tubes like I’ve done in the photos, and bake at 375F for 25-30 minutes. Place them on a cooling rack until completely cooled.
Lavender Pastry Cream
- Meanwhile, make the lavender pastry cream but adding the cream to a small saucepan and bring to smoking point- just before boiling. Remove from heat and add the lavender buds (in a tea bag, or just toss them in and strain them out afterwards). Cover, and allow to steep for about 20-30 minutes. Remove the lavender.
- In a separate bowl, mix together the sugar, flour, salt, egg yolks and vanilla. Bring the cream back up to smoking, and then pour over the other ingredients. Once mixed, add everything back into the saucepan and heat over medium heat, stirring frequently until thickened. Strain through a fine sieve into a clean bowl to remove any lumps, then place plastic wrap directly on the surface to avoid forming a skin and place it in the fridge to cool.
- To make the ganache, heat the cream in a very small saucepan just until it begins smoking (do not boil). Remove from heat and pour over the chocolate. Allow to stand for 3-5 minutes, then stir until incorporated.
To assemble, slice the choux pastries in half lengthwise and add about 2 tbsp of pastry cream to the centre. Drizzle the chocolate ganache over the top with a spoon, and decorate with lavender buds and/or shaved chocolate if desired. Serve the same day.
Note: If you want to make the choux a day before, simply re-toast your empty choux pieces in the oven for about 5 minutes at 325 F. Otherwise, they will soften and loose their delicious texture.