Elderflower Meringue Eclairs Recipes
ELDERFLOWER & MERINGUE ECLAIRS
These stunning choux pastry eclairs have a delicate floral filling and pretty pastel glaze - an extra special afternoon tea treat
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h35m
Yield Makes 20 eclairs
Number Of Ingredients 9
Steps:
- Make the eclairs and crème pâtissière using our classic recipe.
- Mix 2 tbsp elderflower cordial with the fondant icing sugar and add enough water to make a thick but drizzly icing. Add a drop each of green and blue food colouring and mix. Cover with cling film.
- Pour 2 tbsp elderflower cordial, the double cream and icing sugar into a bowl, whisk to stiff peaks, then fold through the crème pâtissière. Transfer to a piping bag and pipe generous blobs over the base of each eclair, then crumble over a few mini meringues.
- Spread the glaze over the top half of the split éclairs. Position on top of the cream. After every four or five eclairs, decorate the tops while the icing is still wet; I used mini meringues and sugar pearls. For more help, see our how to make choux pastry and eclairs video.
Nutrition Facts : Calories 454 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 40 grams sugar, Protein 4 grams protein, Sodium 0.3 milligram of sodium
ELDERFLOWER OLD FASHIONED
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 cocktail
Number Of Ingredients 0
Steps:
- Combine 2 ounces rye whiskey, 3/4 ounce each elderflower liqueur (such as St-Germain) and cold water and 2 or 3 dashes of bitters in a rocks glass; stir to combine. Add ice and stir again until chilled, about 30 seconds. Garnish with a cocktail cherry and a blood orange slice.
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