Rose and lychee éclairs

Ingredients:

For the Choux Pastry:

125 ml water

125 ml whole milk

100 g unsalted butter, diced

1/2 tsp salt

1 tsp sugar

150 g all-purpose flour

4 large eggs

For the Rose and Lychee Cream Filling:

200 ml heavy cream

150 g lychee puree (from canned lychees or fresh)

50 g powdered sugar

1–2 tsp rose water (adjust to taste)

Pink food coloring (optional)

For the Glaze:

200 g powdered sugar

2–3 tbsp rose water

Pink food coloring (optional)

For Garnish:

Crystallized rose petals or edible flowers

Lychee slices

Silver or gold edible pearls

Instructions:

Make the Choux Pastry:

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.

In a saucepan, combine water, milk, butter, salt, and sugar. Heat over medium heat until the butter is fully melted and the mixture starts to boil.

Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.

Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly, to remove excess moisture.

Transfer the dough to a mixing bowl and let it cool for 5 minutes.

Beat in the eggs, one at a time, mixing thoroughly after each addition, until the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a large star or round nozzle. Pipe 10–12 éclairs (about 10 cm long) onto the baking sheet.

Bake for 20 minutes, then reduce the oven temperature to 180°C (355°F) and bake for another 10 minutes, until golden and crisp. Allow them to cool completely on a wire rack.

Make the Rose and Lychee Cream Filling:

In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

Gently fold in the lychee puree and rose water. Add a few drops of pink food coloring if desired.

Transfer the cream to a piping bag fitted with a small nozzle.

Fill the Éclairs:

Using a small knife, make two small holes on the underside of each éclair.

Pipe the rose and lychee cream into the éclairs, filling them generously.

Prepare the Glaze:

In a bowl, whisk powdered sugar with rose water until you achieve a thick but pourable glaze. Add a drop of pink food coloring for a subtle rose hue.

Dip the tops of the éclairs into the glaze and let the excess drip off.

Garnish and Serve:

Decorate the éclairs with crystallized rose petals, edible flowers, lychee slices, or edible pearls.

Allow the glaze to set for 15–20 minutes before serving.

Origin of Rose and lychee éclairs:

Éclairs are a classic French pastry made with pâte à choux (choux pastry) and filled with cream or custard, then topped with icing.

History: Éclairs were developed in the early 19th century, with the name "éclair" meaning "lightning" in French, possibly referring to their shiny glaze or how quickly they’re eaten.

Traditional Flavors: Early éclairs were filled with vanilla or chocolate cream and topped with matching glazes.

Rose Water:

Middle Eastern Roots: Rose water has been used in Middle Eastern, Persian, and Indian desserts for centuries, such as baklava and gulab jamun.

Adoption in France: Rose water became popular in French desserts during the 19th century, introduced through global trade and culinary exchange. It is often used in macarons, cakes, and mousses.

Lychee:

Asian Origins: Lychee is native to China, with a history dating back more than 2,000 years. The fruit became a delicacy in imperial courts.

Introduction to Europe: Lychees were introduced to Europe via colonial trade in the 18th century. By the 20th century, lychee became a common ingredient in desserts, cocktails, and gourmet cuisine worldwide.

Fusion in Modern Pastry:

The combination of rose and lychee became popular in modern French patisseries as chefs began exploring unique flavor pairings. The floral, delicate rose complements the sweet, tropical taste of lychee perfectly.

This pairing is also influenced by the rise of Pierre Hermé, a celebrated French pastry chef, who popularized exotic combinations like rose, lychee, and raspberry in his iconic Ispahan macaron during the 1990s.

21st Century: Éclairs have seen a resurgence in popularity as pastry chefs innovate with new flavors and decorations. Rose and lychee éclairs are part of this modern movement, blending French tradition with global and floral flavors.

These éclairs are often found in upscale patisseries and as part of high-tea menus, showcasing the elegance of French pastry combined with contemporary tastes.