Rose petal éclairs

Name: Rose petal éclairs
Yield: Makes 18
Ingredients: 50 g/2 oz/¼ cup caster sugar; ½ coffeespoon salt; 225 ml/8 fl oz/1 cup semi-skimmed milk; 115 g/4 oz/1 stick unsalted butter; 150 g/5 oz/1¼ cup plain flour; 600 ml/20 fl oz/2½ cups whole milk; 225 g/8 oz/1⅔ cups icing sugar; a drop or two of pink food colouring; 80 g/3½ oz/⅞ cup plain flour; a drop or two of culinary rose essence; lemon juice; 18 crystallised rose petals or pieces; 115 g/4 oz/½ cup rose petal sugar; 4 egg yolks; 4 eggs; 3 tablespoons rose petal syrup

Preparation info

Makes
18

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

You can adapt this recipe to any of the floral flavours; a lavender water ice with a chocolate lavender custard filling is very good, as is the reverse, a chocolate topping with a lavender custard filling. The chocolate icing is simply melted chocolate. White chocolate and violet is another perfect combination.

Ingredients

225 ml/8 fl oz/1 cup semi-skimmed milk
115

Dessert
Vegetarian

Method

Grease and flour or line two baking sheets with silicone or baking parchment.

Bring the milk, butter, sugar and salt to the boil in a saucepan. Add the flour in one go and mix it vigorously until it leaves the sides of the pan. Remove from the heat. After a few minutes, when the mixture has cooled somewhat, beat in the eggs, one at a time. Spoon the paste into an icing bag with a round