Chocolate violet eclairs

Makes 12 eclairs Cakes, Bread and Pastries

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Method

TO MAKE ÉCLAIRS

Preheat the oven to 220C/200C F/Gas 7. Oil a non-stick baking sheet. Sift the flour and salt into a bowl. Put the butter and 300ml water in a small saucepan and bring to a brisk boil. As soon as the butter has melted, take the pan off the heat and tip in the flour. Put it back on a low heat and beat vigorously with a wooden spoon for 3–4 minutes until the mixture is smooth and glossy and leaves the side of the saucepan.

Remove from the heat and beat in the eggs, a little at a time. Stop beating once the dough is smooth and glossy but stiff enough to hold its shape.

Spoon the dough into a piping bag with a 1cm nozzle. Pipe 9cm lengths of dough on to the prepared baking sheet, spacing them well apart. Bake for 12 minutes or until golden, then turn off the oven. Using a small knife, make a slit along the side of each éclair, then return to the turned off oven for 5 minutes, leaving the door slightly open to dry out the pastry. Remove and cool on a wire rack. Once completely cold, make the violet cream filling.

TO MAKE FILLING

Reserving 12 crystallised violets for decoration, roughly crush the remaining ones. Pour the cream and kirsch into a large bowl and whisk until the cream forms soft peaks. Fold the crushed crystallised violets into the cream. Transfer to a piping bag with a 1cm plain nozzle and fill each éclair.

TO MAKE CHOCOLATE ICING

Put the chocolate, butter and 2tbsp water in a large bowl that fits snugly over a pan of just-boiled water (off the heat), without touching the water. Stir occasionally until the chocolate and butter have melted. You may need to replace the boiling water to melt fully. Remove the bowl from the pan and beat in the icing sugar until smooth. Spoon the icing over the top of each éclair, then decorate with a single crystallised violet. Allow to set before serving.

This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.