In a quaint little café tucked away in the heart of Provence, I stumbled upon the most delightful dessert that inspired this recipe. The eclairs were adorned with a delicate lavender glaze and filled with a lemon-infused cream that sang of summer afternoons. Captivated by the flavors, I rushed home to recreate this enchanting experience. Thus, the Lavender Honey Eclairs with Lemon Zest Cream came to life, a sweet homage to that sunny day in France.
Ingredients
For the Choux Pastry:
– 1 cup water
– ½ cup unsalted butter
– 1 cup all-purpose flour
– 1 tsp salt
– 4 large eggs
For the Lemon Zest Cream:
– 1 cup heavy cream
– ½ cup mascarpone cheese
– ¼ cup powdered sugar
– Zest of 1 lemon
– 1 tsp vanilla extract
For the Lavender Honey Glaze:
– 1 cup powdered sugar
– 2 tbsp honey
– 1 tbsp culinary lavender (dried)
– 2-3 tbsp milk (as needed for consistency)
Instructions
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a medium saucepan, combine the water and butter over medium heat, bringing it to a boil. Once the butter has melted, remove the pan from the heat and add in the flour and salt all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Allow the dough to cool slightly before adding the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between them for expansion.
Bake the eclairs for 25-30 minutes, or until they are puffed up and golden brown. Avoid opening the oven door during baking to ensure they rise properly. Once baked, allow them to cool completely on a wire rack.
While the eclairs cool, prepare the lemon zest cream. In a mixing bowl, combine the heavy cream, mascarpone, powdered sugar, lemon zest, and vanilla extract. Whip the mixture until soft peaks form, creating a light and fluffy cream. Once the eclairs have cooled, use a small sharp knife to create a slit on the side of each eclair and gently fill them with the lemon zest cream using a piping bag.
For the lavender honey glaze, combine the powdered sugar, honey, and dried lavender in a bowl. Gradually add in milk until you achieve a smooth and pourable consistency. Drizzle the glaze over the filled eclairs, allowing it to cascade down the sides like a gentle spring rain.
Serve these enchanting Lavender Honey Eclairs at your next gathering, and watch as they transport your guests to a sun-drenched afternoon in the French countryside. Each bite is a delicious celebration of flavors, blending floral notes with the zesty brightness of lemon, creating a moment of pure bliss.