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!
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- 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.
2. To make the choux pastry, place milk, sugar, butter, 75ml water and a pinch of salt flakes in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until butter is melted and foaming. Add the flour, stirring to bring together into a dough. Using a wooden spoon, beat dough constantly for 5 minutes or until catching on base of saucepan and coming away from the sides.
3. Transfer to a stand mixer fitted with the paddle attachment and beat for 2 minutes or until loosened slightly. Increase speed to medium-high and add the eggs, 1 at a time and making sure each egg is fully incorporated before adding the next, until smooth.
4. Transfer the choux pastry to a piping bag fitted with a 1.2cm round nozzle and pipe 12cm lengths across prepared baking trays, leaving 3cm between each. Bake for 10 minutes, then reduce oven to 180°C and bake, swapping the top and the bottom trays halfway, for a further 15 minutes or until puffed and golden. Remove from the oven and cool on trays for 10 minutes.
5. Using a serrated knife, cut the cooled pastries in half horizontally. Return tops and bases, cut-side up, to trays and bake for a further 10 minutes or until centres are dry to the touch. Cool.
6. For the cherry and rose glaze, place glucose, rosewater and cherries in a saucepan over medium heat. Bring to the boil, breaking up with a wooden spoon. Strain, discarding solids, then set aside.
7. Sift icing sugar into a bowl, making a well in the center. Add strained cherry liquid, stir to combine, then add water, 1 tsp at a time and stirring constantly, until a smooth, loose consistency. Add food colouring, 1 drop at a time, to achieve a soft pink colour. Dip tops of pastries into the glaze, then set aside on a wire rack over a baking-paper-lined baking tray. Scatter with rose petals and allow to stand for 10 minutes or until set.
8. When ready to serve, place the mascarpone and cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed to stiff peaks. Transfer to a piping bag fitted with a 1.2cm round nozzle. Pipe rounds of mascarpone cream along the center of each base, then top with the glazed tops to serve.
Artwork for your kitchen
Let me know what you think of this recipe on instagram @Ouiplease!
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