Raspberry and Rose Éclair Recipe - Great British Chefs
This beautiful éclair recipe couples fruity raspberries – both fresh and puréed – with the delicate, floral notes of roses. Gorgeously pink and shiny with great textural contrast.
Ingredients
- 150g of fresh raspberries
- 110ml of whole milk
- 60ml of double cream
- 4 tbsp of sugar
- 1 tsp sugar
- 1 pinch of salt, tiny
- 3 large egg yolks
- 16g of cornflour, or 2 tbsp
- 30g of butter, cold
- rosewater, to taste
- 100g of fresh raspberries
- 1/2 tsp sugar, white
- 50g of icing sugar
- 24 raspberries
- dried rose petals, to decorate
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