Éclairs with a black lavender crême patisserie
Author: 
Serves: 24
 
Ingredients
  • PÂTE à CHOUX - Éclairs
  • 200 ml whole milk
  • 155 ml water
  • 12 grams or 1 tablespoon of white granulated sugar
  • ½ teaspoon table salt
  • 150 grams or ⅔ cup of unsalted butter
  • 210 grams or 1¼ cup plus of bread flour
  • 4-6 large eggs
  • BLACK LAVENDER CREME PAT:
  • 375 ml of whole milk
  • 4 large egg yolks
  • 100 grams or ½ cup white granulated sugar
  • 25 grams or 3 tablespoons of cornstarch
  • pinch of table salt
  • 100 grams butter or 1 stick or ½ cup butter cut into cubes
  • 3 teaspoons of black lavender tea
  • ICING:
  • ⅓ cup whole milk
  • 1 teaspoon black lavender tea
  • 3 cups icing sugar
  • 1 tablespoon clear corn syrup
  • Mauve/lavender food gel or purple
Instructions
  1. ÉCLAIRS:
  2. Preheat oven to 425 F and line 2 baking trays with parchment paper- racks in oven on top and bottom third
  3. In a saucepan, on medium high heat mix the milk, water, sugar, salt and the butter until well combined and the butter has melted
  4. Allow mixture to come to a boil and mix constantly about 2 minutes.
  5. Add the flour and mix constantly again for another 2 minutes until the dough comes together
  6. Transfer the dough to a stand mixer and let it cool for a few minutes while stirring on low speed (1 or 2)
  7. Once the batter has cooled, add eggs in one at a time, making sure each egg is well combined as well, scrape bottom and sides with a spatula between eggs.
  8. Stop at 5 eggs and test the batter to see if the batter is thick but slightly pliable.
  9. Mixture will be similar to thick sticky cookie dough.
  10. If too thick or not sticky enough, add another egg. otherwise stop at 5 eggs
  11. Using a star tip #865 or cut corner of a ziplock bag about ½ inch...
  12. Pipe 5 inch long and approximately 1 inch wide éclairs on the parchment paper on baking tray and leave at least 1.5 inches space between eclairs
  13. Bake for about 5-8 minutes at 425F or until golden brown
  14. Turn heat down to350F and bake for another 15-20 minutes until the éclairs are a deeper golden brown.
  15. Rotate baking trays at around 20minutes into baking
  16. Allow to cool completely before filling
  17. BLACK LAVENDER CRÊME PAT:
  18. In a medium saucepan over medium heat, simmer the milk and the black lavender tea ..turn heat off and let the tea infuse
  19. In the meanwhile, in a separate bowl, whisk together the egg yolks, sugar, salt until light creamy and pale
  20. Add the cornstarch and whisk until incorporated and smooth
  21. With a fine mesh sieve, remove the loose tea from the milk.
  22. Pour about half the tea infused milk into the batter and stir well
  23. Then pour the mixture back into the saucepan with the rest of the milk and stir vigorously for about 2 -3 minutes on medium heat. Do so until the pastry cream starts to gently boil...Make sure you stir the entire time.
  24. Once the crême pat has boiled remove from heat and stir in the butter until its well combined and melted
  25. Pour into shallow wide bowl and place plastic film over the crême pat to avoid a skin from forming and refrigerate for at least 3 hours or until completely chilled (alternatively you can line a baking tray with parchment paper and spread the crême pat on the tray and cover with plastic film and chill in fridge...the shallow tray will expedite the chilling to about an hour)
  26. ÈCLAIR ICING:
  27. Simmer the whole milk and tea for 5-7 minutes over medium heat in sauce pan...set aside to allow for tea to infuse and cool about 10 minutes
  28. Discard the loose tea with a sieve
  29. Combine the milk, icing sugar, corn syrup and food gel to your desired tone and mix until smooth
  30. ASSEMBLING ÉCLAIR:
  31. Put creme pat in a piping bag or ziplock bag with a small corner cut out
  32. Take eclairs and pierce two holes with a chopstick or wood skewer on opposite ends of the eclair about an inch in from the ends and gently twirl them around inside to make a bit of space for the crême pat.
  33. Pipe the eclairs with the crême pat
  34. Dip the the éclairs in the icing and tap off the access
  35. Wait a few minutes for the icing to dry before serving.
Recipe by STEMS & FORKS at https://www.stemsandforks.com/2017/05/eclairs-with-black-lavender-creme-patisserie/