These delicious pastel, sweet, cream-filled fingers are perfect for any summer picnic or party. Lavender can be slightly overpowering, but when used in the right quantities and combined with sweet cream, it's beautifully light and florally. It grows in abundance in our garden and regularly features in cocktails and recipes throughout summer.
120g Unsalted Butter
1/2 tsp Salt
240g Plain Flour
Preheat your oven to 220ºc.
Bring milk, butter, salt and 120ml water to the boil in a heavy based saucepan. Add flour and stir until a sticky dough forms. Reduce the heat and continuously stir for 2 minutes with a wooden spoon until the mixture has slightly dried. Place the dough into a large bowl and whisk in an egg at a time until smooth.
Using a piping bag and large ridged nozzle, pipe 4 inch lines of dough onto a lined baking sheet. Turn down the oven to 150ºc and place in the eclairs to cook for around 30 minutes, until golden brown. Leave to cool and crisp on a wired baking rack.
9 egg yolks
6 tbsp cornflour
6 tbsp unsalted butter
4 tsp vanilla extract
Whisk sugar, yolks, and cornstarch in a medium saucepan until smooth. Add butter, vanilla, and milk; bring to a boil. Reduce heat to medium; cook, stirring, until custard is thick, 3 to 5 minutes. Pour through a mesh strainer into a bowl; cover surface with plastic wrap. Chill completely.
Divide the mixture into two. Flavour one half with 2-3 drops of lavender essence or crushed dried lavender kernels, and the other half with finely chopped pistachios. Place the flavoured creme patisserie into a piping bag and fill each of the eclairs using the nozzle to make a hole in the pastry. Spread icing over each eclair and decorate with lavender, pistachio and edible gold leaf. Let the icing set before serving.