There’s something incredibly nostalgic about the light, airy texture of éclairs, a classic French pastry that has graced many family gatherings and celebrations. I remember the days spent in my grandmother’s kitchen, where the scent of freshly baked pastries filled the air, and we would eagerly await our turn to decorate the éclairs with luscious chocolate glaze. This modern twist infuses the elegance of lavender and the sweetness of honey, creating a delightful treat that evokes those cherished memories while bringing a fresh flavor to the table.

Ingredients

For the Choux Pastry:

  • 1 cup (240 ml) water
  • 1/2 cup (115 g) unsalted butter, cut into cubes
  • 1 cup (125 g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs

For the Lavender Honey Cream Filling:

  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60 g) mascarpone cheese
  • 2 tablespoons honey
  • 1 teaspoon culinary lavender buds
  • 1 teaspoon vanilla extract

For the Chocolate Glaze:

  • 4 oz (115 g) dark chocolate, chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter

Instructions

Prepare the Choux Pastry:
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. In a medium saucepan, combine water and butter, bringing it to a boil over medium heat. Once boiling, remove from heat and stir in flour and salt until a smooth ball forms. Return to heat and cook for an additional 1-2 minutes, stirring continuously.

Transfer the dough to a mixing bowl and let it cool for a few minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and shiny. Transfer the choux pastry to a piping bag fitted with a large round tip.

Pipe 4-inch long strips onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 25-30 minutes until golden brown and puffed. Turn off the oven and leave the éclairs inside for another 10 minutes to help them dry out. Remove from the oven and let cool completely.

Prepare the Lavender Honey Cream Filling:
In a small saucepan, heat the heavy cream gently until warm. Remove from heat and stir in the lavender buds. Let steep for about 10 minutes, then strain the cream to remove the buds. In a mixing bowl, combine the infused cream, mascarpone cheese, honey, and vanilla extract. Whip until soft peaks form. Transfer to a piping bag and refrigerate until ready to use.

Prepare the Chocolate Glaze:
In a small saucepan, heat the heavy cream until just boiling. Pour it over the chopped dark chocolate in a bowl and let it sit for a minute. Stir until the chocolate is completely melted and smooth. Add the butter and mix until glossy.

Assemble the Éclairs:
Once the éclairs are completely cooled, use a sharp knife to make a small slit in the side of each éclair. Fill the piping bag with the lavender honey cream and carefully pipe the filling into each éclair until plump.

Dip the top of each filled éclair into the chocolate glaze, allowing the excess to drip off. Place the glazed éclairs on a cooling rack to set.

Serve and Enjoy:
Once the glaze has set, arrange the éclairs on a beautiful platter. Each bite will transport you back to those warm memories of family and laughter. Enjoy these modern lavender & honey éclairs with a cup of tea or coffee, and share the joy they bring with your loved ones.