Raspberry Rhubarb Rosé Eclairs

A sweet, tart, eclair filled with all the flavors of spring, for when you want winter to be over already!

Servings: 8 small eclairs

Ingredients

Choux Dough

• 1/2 c water
• 3 tbsp butter, cold
• 1/2 c flour
• 2 eggs
• 1 tsp salt

Craquelin Crust

• 4 tbsp butter, soft
• 1/4 c flour
• 1/4 c sugar

Rosé Rhubarb Creme Patissiere

• 1/2 c sugar
• 1/4 c flour
• 1/2 c milk
• 1/2 c rosé wine + tsp rhubarb jam
• 2 eggs
• 1 tsp vanilla powder

Glaze

• 1 pasteurized egg white
• 1/4 c powdered sugar
• 1 drop red food coloring

Vanilla Meringues

• 2 egg whites
• 2 tsp sugar

Instructions

1. To make the choux eclairs:
2. combine the water and butter in a medium pot, and bring to a simmer
3. turn to medium low, and add the flour at once
4. stir in the flour, and continue to stir with a spatula until all the moisture is absorbed
5. when done, the mixture should form a ball and not leave marks on the bottom of the pot when moved around
6. place the ball into a mixing bowl, and allow to cool ten minutes
7. once cooled to slightly warm, add one egg at a time mixing to create a smooth dough
8. place the dough in a pipping bag
9. pipe out small eclairs that are about 2 inches thick and 4 inches long onto parchment paper
10. place on the craquelin, and bake at 370 degrees for 30-35 minutes, until puffed and dry
11. cool on a baking rack in the turned off oven

To make the craquelin crust:

1. combine all the ingredients, and mix to form a uniform dough
2. between two sheets of parchment, roll out the dough into a 1/6 inch thickness
3. cut to size to fit atop piped eclairs
4. place on top right before baking

To make the creme patissiere

1. in a medium saucepan, combine the liquid ingredients and the eggs, and stir
2. sift in the dry ingredients and stir to combine
3. turn the heat to medium low, and stir until thickened and the desired consistency
4. remove from heat, and cool in a large surfaced bowl with plastic wrap on top
5. pipe into the eclairs when both the eclairs are room temperature and the cream is cold

To make the meringues

1. combine the sugar and egg whites and whip to stiff peaks
2. pipe onto a baking sheet lined with parchment paper
3. bake in a low oven for 1-2hrs with fan on until dried out completely
4. allow to cool before using to decorate the eclairs

To make the glaze

1. combine the egg white and powdered sugar and mix to combine
2. add the food coloring, and add additional powdered sugar if needed to get to the correct consistency
3. use a brush, or dip the eclairs in the glaze to coat the top

Notes

These eclairs will save best for 1-2 days in the refrigerator in a sealed box.