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
Preparation:
- Preheat oven to 425°F (220°C). Line large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Filling: In large bowl, beat cream with sugar until soft peaks form. Beat in jam until stiff.
- Icing: Meanwhile, in microwaveable bowl, heat jam with lemon juice until jam is melted. Stir in sugar until smooth.
- 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:
- 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.
- 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.