Lavender Éclairs

LAVENDER INFUSED CUSTARD CREAM

STEP 1

Add water and RAP Instant Custard Mix into mixing bowl.

STEP 2

Blend on low speed for 30 seconds and scrape down.

STEP 3

With a whisk, mix on high speed for 5 minutes.

STEP 4

Add lavender flower buds, mix it through and let it infuse for 15 minutes.

STEP 5

Strain through a fine-mesh sieve and discard the lavender.

PURPLE GLAZE

STEP 1

Boil the water and cream together.

STEP 2

Add sugar and mix, continue cooking to 106℃.

STEP 3

Remove from the heat and pour over the chopped white chocolate and mix until smooth.

STEP 4

Add purple food colour to the desired intensity.

STEP 5

At temperature of 30℃, dip éclairs into the glaze one at the time, letting the excess glaze drip off into the bowl.

STEP 6

Place on a wire rack to set.

CHOUX PASTRY METHOD

STEP 1

Bring butter, milk, water, salt and sugar to boil. Cook in flour and mix until combined (1 minute).

STEP 2

Transfer to mixing bowl fitted with paddle and mix in eggs gradually until all eggs have been incorporated.

STEP 3

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.