Why settle for ordinary custard eclairs? Give yours a purple twist with this delicious Mothers' Day recipe from Mauri. We've infused the custard with culinary lavender flower buds and also added a luscious purple gel to the glaze.
| INGREDIENTS | WEIGHT |
|---|---|
| Lavender Infused Custard Cream | |
| RAP Instant Custard Mix | 0.500kg |
| Cold Water | 1.250kg |
| Culinary Lavender Flower Buds | 3 Teaspoons |
| Choux Pastry | |
| Water | 0.320kg |
| Milk | 0.320kg |
| Unsalted Butter | 0.320kg |
| Sugar | 0.016kg |
| Salt | 0.008kg |
| Plain Flour | 0.320kg |
| Whole Eggs | 0.500kg |
| Purple Glaze | |
| Water | 0.250kg |
| Thickened Cream | 0.150kg |
| Castor Sugar | 0.250kg |
| White Chocolate | 0.200kg |
| Purple Gel Food Colour |
16581 RAP Instant Custard Mix 15kg
Add water and RAP Instant Custard Mix into mixing bowl.
Blend on low speed for 30 seconds and scrape down.
With a whisk, mix on high speed for 5 minutes.
Add lavender flower buds, mix it through and let it infuse for 15 minutes.
Strain through a fine-mesh sieve and discard the lavender.
Boil the water and cream together.
Add sugar and mix, continue cooking to 106?.
Remove from the heat and pour over the chopped white chocolate and mix until smooth.
Add purple food colour to the desired intensity.
At temperature of 30?, dip éclairs into the glaze one at the time, letting the excess glaze drip off into the bowl.
Place on a wire rack to set.
Bring butter, milk, water, salt and sugar to boil. Cook in flour and mix until combined (1 minute).
Transfer to mixing bowl fitted with paddle and mix in eggs gradually until all eggs have been incorporated.
Pipe onto trays using a piping bag fitted with star tip nozzle lengths of 12cm and bake in oven at 190? for 25 mins or until golden brown.
