Lavender Glazed Mini Eclairs with Lemon Pastry Cream Filling

Sixty of these mini eclairs were created and donated recently to a worthy cause in our local PA community. Last year I gave French macarons and mini red velvet cupcakes to the same organization. This year the theme was specifically French and although I toyed with the idea of sending macarons again, in the end I decided to do something a little different.

Every time I make choux pastry I am always surprised with how easy it is to create and then how making eclairs impresses whomever is the recipient. A dessert that looks complicated but is super east to create with endless flavor combination options.

I chose flavors I thought perfect for a benefit summer garden party. The delicious lemon pastry cream was just the right filling for these little beauties.

Lavender and lemon are one of my favorite flavor combos. I’ve paired them in many many desserts, including Lemon Lavender Glazed Oatmeal Raisin Cookies and Lemon Ice Cream with Lavender Swirl. 

I liked this lavender glaze so much I also used it to glaze a bundt cake recipe I submitted for a local cookbook (proceeds also going to a good cause).

So have no fear. Go forth. Impress both your friends and your palate and create eclairs. It’s way easier than you think.

For the Choux Pastry and the Lemon Pastry Cream:

I followed THESE recipes from Barbara Bakes. These are the same two recipes I used for the Rose Cream Puff Swans. I find both practically fool proof. The only change I made was to substitute lemon extract for the vanilla in the pastry cream.

For the Lavender Glaze:

• 2-3 tablespoons milk
• 1tablespoon dried lavender 
• 1 to 1+1/2 cups powdered sugar.
• 1 dab of violet food coloring

• Heat milk and lavender together in a saucepan over medium heat.
• When mixture comes to a boil, remove from heat and let steep for 15 minutes.
• Place a strainer over a medium sized bowl. Pour the fragrant milk into the bowl, straining out the lavender buds. Discard buds.
• Working with 1/2 cup at a time, whisk in the powdered sugar until you get the desired consistency. If you like a thicker glaze, you can add more. For a thinner version, add less. 
• At this point, the glaze may be a very unappealing grey color. This is why I add food coloring to brighten it.
• Pour the glaze over the cooled  filled eclairs set on a  rack over a baking sheet lined with parchment paper. The parchment paper will catch the overflow for easier clean up.
• When glaze has dried, serve.