violet and lemon eclairs

Wednesday, 12 March 2014

i found this vintage eclair pan on ebay, i just love vintage baking tins, i always think they must have such a history and imagine all the kitchens they may of been in.
the violets were picked for me by my mum and grandma whilst they were on a dog walk, i washed them and then candied them with egg white and sugar.

 choux pastry
(175g) 1 1/4 cup all purpose flour
(33g) 2 tbsp plus 2 tsp sugar
(240g) 1 cup water
(120g) 4.2 ounce unsalted butter
1/4 tsp kosher salt
4 eggs

preheat the oven to 375f
 Line two sheet pans with baking paper
in a bowl combine the flour and sugar,
in a heavy based pan add the water and butter stir until the butter has melted, remove the pan from the heat and tip in the flour, sugar and salt, using a wooden spoon stir rigorously until the mixture comes together and forms a ball, put back on the heat and continue stirring for a minute.
tip the dough in to the bowl of a mixer and let cool for five minutes,
in a bowl add the eggs and mix, them slowly add a 1/4 at a time mixing it completely before you add the next 1/4.
add the mixture into a piping bag with a plain tip and pipe the eclairs,
lower the oven to 350f
bake eclairs for 35 minutes,
lower oven to 325f
remove them from the oven and prick them with a knife and bake for another 10 minutes until golden brown. place on cooling rack

to make lemon cream
zest of half a lemon
2 tbsp lemon juice
1 cup heavy cream
3 tbsp powdered sugar

whip the cream till soft peaks and add the lemon juice, zest and powdered sugar, then continue to whip until stiff peaks.
pipe into the eclairs, then ice them, by mixing powdered sugar and a little water and then i added some purple food colouring, i used a few drops of violet extract.

to candy the violets brush on egg whites then dip in sugar and leave to harden.


  1. Beautiful, love your vintage pan and candied violets!

  2. They look yummy! I love the violet color *o*

    ❤ ✿ NEW POST ✿ ❤

  3. Hi Dear,
    you know, you've got a new fan! Every single time an eye candy to be here and a room of inspiration.
    Have a wonderful time

  4. These are too gorgeous to eat although, who am I kidding? They sound delicious!

  5. I love that tin, Aimee!

    I have a trove of lovely vintage shops near my home, and they never disappoint. Your recipes have been so inspiring!


  6. Just an FYI that you missed the word "sugar" in your ingredient list when you say: "(33g) 2 tbsp plus 2 tsp" :)

  7. Hi just an FYI that you missed the word "sugar" in your ingredient list when you say: "(33g) 2 tbsp plus 2 tsp"

  8. these are stunningly gorgeous...almost too pretty to eat...almost but I'm still drooling for one! gorgeous pan - lovely find!!


  9. Love the pan Aimee and I just know I'd love those Eclairs too.

  10. These are so pretty. Love the eclair pan! Thank you for sharing this and your spinach tortilla chips at What We Accomplished Wednesdays. Have a lovely week! ~Deborah

  11. Shabby Chic Couture Eclairs....Awesome!!!

  12. Absolutely beautiful - how I wish I could taste one!


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