Ingredients

Method

For the choux pastry:
• ½ cup water
• ½ cup milk
• 1½ t caster sugar
• ½ t salt
• 120 g butter
• 140 g flour
• 5 free-range eggs
For the rose -and-pistachio filling:
• 2 cups whipping cream
• 1 ½ t rose-water
• 40 g chopped pistachios, plus extra for decorating
For the rose-and-white chocolate glaze:
• ½ t rose-water
• 1 cup cream
• 60 g white chocolate drops
To decorate:
• pistachios, chopped, to decorate
• dried edible rose petals, to decorate

Method

Ingredients

1. To make the éclairs, preheat the oven to 190°C and line two baking trays with baking paper.

2. Place the water, milk, sugar, salt and butter in a saucepan over a medium heat.

3. Once it comes to a rolling boil and all the butter has melted, add all the flour at once. Using a spatula or wooden spoon, stir until all the flour has been incorporated and the dough comes together in a ball and a film appears on the base of the saucepan.

4. Transfer the dough to a cake mixer and, using the paddle attachment, slowly beat for a few minutes, allowing it to cool slightly so the eggs are not scrambled by the heat.

5. Add the eggs, one at a time, beating well between each addition. The dough is ready when it forms a “V” shape when the paddle attachment is lifted. You may need to add one more egg or use one less to achieve this, so test after adding the fourth egg.

6. Transfer the dough to a piping bag with a star nozzle. Pipe small blobs of the dough into each corner of a baking tray and place the baking paper on top to secure it.

7. Pipe the dough onto the baking paper into logs, flattening any points formed by wetting your finger and gently tapping them down.

8. Bake for 20–25minutes, depending on the size of your éclairs. Remove from the oven and, using a toothpick, poke a hole into each end of each éclair (to allow the trapped moisture to release), then return them to the oven for a further 5 minutes or until golden brown and they have a hollow sound when tapped.

9. Switch off the oven, open the oven door and allow the éclairs to cool completely in the oven.

10. To make the filling, whip the cream and rose-water together until soft peaks form.

11. To make the rose-and-white chocolate glaze, combine the rose-water, cream and white chocolate in a heatproof bowl and microwave in 30-second increments, stirring in between, until the chocolate has completely melted.

12. To assemble, slice the cooled éclairs in half lengthways, then pipe the rose cream onto the bottom halves of the éclairs and sprinkle with chopped pistachios. Dip the top halves in the rose-and-white chocolate glaze, then place on the bottom halves and sprinkle more chopped pistachios and dried rose petals.

Find more Ramadan and Eid recipes here. 

Videography: Romy Wilson and Sadiqah Assur-Ismail 
Photography: Sadiqah Assur-Ismail