Fig, Blackcurrant and Honey Eclair Recipe
This beautiful éclair from Sarah Frankland is filled with a lightly sweetened fig crémeux and garnished with blackcurrant gel, fresh figs, and gold leaf.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 48g of honey
- 270g of whipping cream
- 1/2 vanilla pod, split in half and seeds scraped out
- 120g of white chocolate, broken into small pieces
- 440g of fig purée
- 7g of pectin nappage
- 25g of caster sugar
- 4g of soya lecithin
- 64g of coconut oil, melted but not hot
- 100g of gluten-free plain flour
- 100g of unsalted butter
- 100g of egg white
- 100g of icing sugar
- 175g of water
- 75g of whole milk
- 2g of fine salt
- 6g of caster sugar
- 100g of butter
- 87g of plain flour, sieved
- 87g of white bread flour, sieved
- 5 medium eggs
- icing sugar, for dusting
- 100g of blackcurrant purée
- 10g of caster sugar
- 5g of ultratex
- fresh figs
- gold leaf
- 200g of ruby chocolate, tempered
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