ELDERFLOWER & MERINGUE ECLAIRS
These stunning choux pastry eclairs have a delicate floral filling and pretty pastel glaze - an extra special afternoon tea treat
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h35m
Yield Makes 20 eclairs
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 454 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 40 grams sugar, Protein 4 grams protein, Sodium 0.3 milligram of sodium
GOOD MERINGUE
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
Provided by sal
Categories Desserts Frostings and Icings
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 18.9 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 18.8 g
ECLAIRS
A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Yield Makes 20
Number Of Ingredients 11
Steps:
- First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
- Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
- When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
- Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren't too skinny - each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out - if it's still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
- Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
- To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue.For more help, see our how to make choux pastry and eclairs video.
Nutrition Facts : Calories 306 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
ELDERFLOWER COOLER
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Thinly slice lemons and limes and crush mint. In a pitcher stir together lemons, limes, mint, and remaining ingredients. Serve cooler over ice in tall glasses.
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STRAWBERRY, LEMON AND ELDERFLOWER MERINGUE
From deliciousmagazine.co.uk
5/5 (3)Total Time 2 hrs 40 minsCategory Meringue RecipesCalories 386 per serving
- Heat the oven to 120°C/100°C fan/gas 1. To make the meringue, put the egg whites in a large, clean bowl and whisk with an electric mixer until they form soft peaks (when you lift the beaters out, the peaks flop over). With the mixer running, add large spoonfuls of the sugar, one at a time, beating between each addition, until all the 200g sugar is incorporated. Whisk for a further 6-8 minutes until thick, pale, smooth and glossy.
- Lightly grease a sheet of baking paper and lay it on the baking sheet. Spoon the meringue onto the paper to form a large disc about 25cm wide with slightly peaked edges – it doesn’t have to be perfect. Bake the meringue for 25-30 minutes, then reduce the heat to 110°C/90°C fan/ gas ½ and bake for 2 hours more until the meringue has formed a crisp shell. Remove from the oven and allow to cool (see Make Ahead).
- When ready to serve, pour the cream into a large bowl. Add half the lemon zest and juice and 2 tbsp of the cordial. Whisk until the cream is thick enough to hold soft peaks.
- Put the strawberries in a bowl with the remaining lemon juice and cordial. Gently turn them to coat. Spoon the cream onto the meringue, top with the strawberries and sprinkle with the sugar, the remaining lemon zest and some elderflower blossoms, if you like.
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