This beautiful pink éclair recipe couples fresh raspberries with both a pastry cream and glaze flavoured with raspberry purée. A hint of rose is present in both the rosewater in the pastry cream and the dried rose petals sprinkled on top.
Raspberries and rose share volatile flavour compounds in common – so they are an excellent flavour match. If you happen to have some violet essence on hand, you can exchange that for the rosewater, and the rose petals for crystallised violets. Violets and berries also go together fantastically.
This recipe calls for a batch of six choux éclair shells. The accompanying choux pastry recipe for éclairs has full instructions on how to make the dough.
The recipe is available on Great British Chefs, who I also write for regularly.