Elderflower and Meringue Eclairs

• 1 quantity of eclairs and pâtissière creamдив. посилання в методі
• elderflower cordial↗4 tbsp tbsp
• fondant icing sugar↗600g g
• green food colouring↗
• blue food colouring↗
• double cream↗600ml ml
• icing sugar↗4 tbsp tbsp
• mini meringues

  for decoration (available at Waitrose)

• sugar pearls↗

  for decoration

Step-by-step instructions

1. 1

   Prepare the eclairs and pâtissière cream using our classic recipe.

2. 2

   Mix 2 tbsp elderflower cordial with the fondant icing sugar and add enough water to obtain a thick yet pourable glaze. Add a few drops of green and blue food colouring and stir. Cover with film.

3. 3

   Pour 2 tbsp elderflower cordial, double cream and icing sugar into a bowl, whisk to stiff peaks, then gently fold in the pâtissière cream. Transfer to a pastry bag and pipe generous drops onto the base of each eclair, then top with a few mini meringues.

4. 4

   Apply the glaze to the upper half of the split eclairs. Spread it over the cream. After every four‑five eclairs, decorate the top while the glaze is still wet; I used mini meringues and sugar pearls. For additional help, watch our video on making choux pastry and eclairs.