One thing I love about French culture is the carbs. Pastries for breakfast, pasta for lunch, and baguette for dinner! I feel like French pastries are often overshadowed by most of the other amazing French foods, but they definitely deserve their time to shine. My favorite pâtisserie are Éclairs. An éclair is a long French pastry made from pastry dough, filled with pastry cream or custard and topped with icing.
Fun Fact: An éclair is made with the choux pastry (of pâte à choux in french). This pastry rises only from the action of steam. It doesn’t use any yeast, baking soda, or baking powder. This is why making éclairs can be tricky – it is important to get all of the ingredients just right!
I love all types of éclairs, but this one caught my eye because it was just a little different. I loved the idea of coupling cherry and rose flavors in a pastry. The tart cherries and the floral roses create a perfectly decadent pastry for any occasion. Try out this recipe and let me know how it goes!
OuiPlease apron picks
- 2.5 oz of milk
- 1 tsp caster sugar
- 60g unsalted butter, chopped
- 2/3 cup (100g) plain flour, sifted
- 3 eggs, at room temperature
- 200g mascarpone
- 6.5 oz pure cream
CHERRY AND ROSE GLAZE
- 2 tbs glucose syrup (from supermarkets)
- 1 tsp rosewater (from gourmet food shops)
- 50g frozen cherries
- 350g pure icing sugar
- 2-3 drops red food colouring
- Dried rose petals (from gourmet food shops), to scatter
1. Preheat oven to 200°C and grease 3 large baking trays lined with parchment paper.
Artwork for your kitchen
Let me know what you think of this recipe on instagram @Ouiplease!
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