It was a warm spring afternoon when I strolled through the local farmer’s market, captivated by the vibrant blooms and the sweet scent of honey wafting through the air. I stumbled upon a stall overflowing with lavender sprigs, their delicate purple petals beckoning to me. An idea blossomed in my mind—what if I could infuse the classic French eclair with the fragrant notes of lavender and the rich sweetness of honey? The combination seemed destined for a delectable treat, and so the Lavender Honey Eclairs were born.

Ingredients

For the Choux Pastry:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs

For the Lavender Whipped Cream Filling:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon dried culinary lavender
  • 1 teaspoon pure vanilla extract

For the Honey Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons honey
  • 1-2 tablespoons milk (to achieve desired consistency)

Instructions

Begin by preparing the choux pastry. In a medium saucepan, combine the water and butter, bringing it to a gentle boil over medium heat. Once the butter has melted, remove the pan from heat and add the flour and salt all at once. Stir vigorously until the mixture pulls away from the sides of the pan and forms a smooth ball.

Allow the dough to cool for a few minutes before adding the eggs, one at a time, mixing well after each addition until the dough is glossy and smooth. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a large round tip, and pipe 4-inch long strips onto the prepared baking sheet, leaving space between each eclair.

Bake for 20-25 minutes until puffed and golden brown. Avoid opening the oven door during baking, as this can cause the eclairs to deflate. Once baked, turn off the oven, crack the door open, and let them cool inside for another 10 minutes.

While the eclairs cool, prepare the lavender whipped cream filling. In a small saucepan, heat the heavy cream and dried lavender over medium heat until it begins to simmer. Remove from heat and let it steep for about 15 minutes. Strain the cream to remove the lavender, then chill it in the refrigerator for 30 minutes.

Once the cream is chilled, whip it with the powdered sugar and vanilla extract until soft peaks form. Transfer the whipped cream to a piping bag fitted with a small round tip. Carefully poke a hole in the bottom of each cooled eclair and fill them with the lavender whipped cream.

For the honey glaze, whisk together the powdered sugar, honey, and enough milk to achieve a smooth, pourable consistency. Drizzle the glaze over the filled eclairs, allowing it to set before serving.

These Lavender Honey Eclairs are perfect for springtime gatherings or a quiet afternoon treat. Each bite offers a delightful crunch from the choux pastry, a light and fragrant cream filling, and a sweet, sticky glaze that dances on the palate. They are not just a dessert; they are a moment of bliss, a reminder of sunshine, flowers, and the joy of savoring something truly special.