Pink eclairs with edible flowers

Name: pink eclairs with edible flowers
Cook time: 30 min
Total time: 120 min
Yield: 12
Cuisine: French
Ingredients: 100 g wheat flour; 75 g unsalted butter; tl salt; 195 ml tap water; 3 medium sized egg; 125 g powdered sugar; tl red dye; 250 g mascarpone; 50 ml lecurd; 12 g edible baking flour

Dessert for the Christmas menu: homemade eclairs with lemon curd and edible flowers.

Ingredients

Kitchen Stuff

1 baking paper
1 piping bag with smooth nozzle

Directions

Preheat the oven to 200 ° C. Sift the flour over a bowl.
Put the butter, salt and water in a pan and let the butter melt over low heat. When the butter has melted, turn the heat medium.
When the water boils, add the flour in 1 time. Remove the pan from the heat and stir firmly with a wooden spoon.
The mixture is sticky at first, but then changes into a firm dough.
Put the pan back on low heat and keep stirring until a shiny dough ball is created that easily comes off the pan. Remove the pan from the heat.
Beat the eggs with a fork. Add a dash of egg to the dough and mix with a wooden spoon.
The dough must shine and be firm. It may be that the last bit of egg is not necessary, because the dough then becomes too liquid.
Put the dough in the piping bag and spray on a baking tray lined with baking paper 12 stripes of 10 cm long and about 2 cm wide (for 12 pieces).
Make sure that there is sufficient distance (approx. 5 cm) between the dough.
Bake the eclairs for about 15 minutes in the middle of the oven (do not open the oven door while baking).
Lower the oven temperature to 180 ° C. Now open the oven door and close it again to allow steam to escape. Bake the eclairs for about 15 minutes.
Then let them cool completely on a grid.
For the glaze, mix the water with the icing sugar and spread over a plate.
Spread some drops of the red coloring agent on the glaze and mix with a fork for a marbled effect.
Cut the eclairs in half lengthwise and dip the tops with a circular motion through the glaze so that the top is evenly covered.
Gradually add some coloring and stir with a fork if the marble effect disappears. Let the glaze stiffen.
In the meantime, mix the mascarpone with the lecurd and scoop in a piping bag.
Spray the filling over the bottoms of the eclairs and lay the tops on it. Divide the edible flowers.