Black Currant and Lavender Éclairs

Ingredients:

1/2 cup (125 mL) milk
1/2 cup (125 mL) unsalted butter
2 tsp (10 mL) granulated sugar
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
5 eggs, divided

Filling:
1 cup (250 mL) whipping cream
2 tbsp (30 mL) icing sugar
3 tbsp (45 mL) E.D. SMITH® PURE BLACK CURRANT JAM

Icing:
3 tbsp (45 mL) E.D. SMITH® PURE BLACK CURRANT JAM
2 tbsp (30 mL) fresh lemon juice
1 1/4 cups (300 mL) icing sugar
1 tbsp (15 mL) dried lavender buds

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Preparation:

  1. Preheat oven to 425°F (220°C). Line large baking sheet with parchment paper.
  2. In saucepan, bring 1/2 cup (125 mL) water, milk, butter, sugar and salt to boil over medium-high heat until butter is melted. Using wooden spoon, stir in flour until mixture forms ball and film forms on bottom of pan. Cook, stirring, for 1 minute.
  3. Transfer to electric mixer. Beat for 30 seconds; beat in 4 of the eggs, 1 at a time, beating well after each addition, until smooth and shiny.
  4. Using piping bag fitted with plain tip (3/4-inch/2 cm), and spacing 1 inch (2.5 cm) apart, pipe batter into 4- x 1-inch (10 x 2.5 cm) logs onto prepared baking sheet. Whisk remaining egg with 2 tsp (10 mL) water; brush over top of each log.
  5. Reduce heat to 375°F (190°C); bake for about 30 minutes or until puffed and golden. Remove from oven; pierce each with tip of knife to allow steam to escape. Transfer to rack and let cool.
  6. Filling: In large bowl, beat cream with sugar until soft peaks form. Beat in jam until stiff.
  7. Icing: Meanwhile, in microwaveable bowl, heat jam with lemon juice until jam is melted. Stir in sugar until smooth.
  8. To assemble, split each éclair horizontally in half. Using piping bag or spoon, fill éclairs with filling. Dip each top into icing. Sprinkle with lavender buds. Let stand until set.

Serves: 18

Per 1 éclair: Calories 190, Fat 11g, Cholesterol 80mg, Sodium 55mg, Carbohydrate 20g, Fibre 0g, Sugars 13g, Protein 3g

Tips:

  1. Unfilled baked éclairs can be made ahead and stored in an airtight container for up to 1 day. If necessary, recrisp in 350°F (180°C) oven for 5 minutes; let cool before filling.
  2. If preferred, instead of slicing éclairs, use a chopstick to pierce one end of each éclair, then use a piping bag with a small tip to fill each éclair.