Why not indulge in a delicious pastry for afternoon tea!
Preheat oven 220°C.
Put water and butter in a medium saucepan over medium heat until boiling.
Add flour and cook for 2 minutes, stirring until a smooth ball forms. Transfer to a bowl of electric mixer.
Beat for 2 minutes to release the heat. Gradually add eggs and beat on high speed for 3 minutes until silky and smooth.
Place mix in piping bag fitted with small round nozzle.
Pipe lengths onto lined baking trays allowing room for spreading.
Bake for 30 minutes at 220°C. Turn oven down to 180°C bake a further 15-20 minutes to dry out.
Remove from oven. Place a slit down one end and cool.
Place milk, coffee and vanilla in a saucepan and heat on medium heat until simmering.
Combine egg yolks, flours and sugar in a bowl.
Add to milk, mix and whisk until very thick. Transfer to bowl of electric mixer and beat until smooth and silky.
Allow to cool slightly.
Add butter and beat well.
Cover with cling wrap until ready to use.
Brush violets with egg white.
Dip in caster sugar and leave to dry.
Pipe pastry cream into éclairs through slit.
Melt dark chocolate. Dip tops of éclairs in chocolate. Allow to set.
Melt white chocolate and pipe a pattern on top of éclairs.
Decorate with coffee beans and crystallized violets. Dust with edible gold glitter.
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