Glaze ✔115g White fondant ✔30g glucose ✔Color purple
The recipe
For approx. 6 éclairs
Icing ✔115g white fondant ✔30g glucose ✔Color violet
Pour all ingredients into saucepan. Heat white fondant to 60°C in double boiler. Add violet colorant. Mix well. Pour onto silicone tray and place in the freezer for a few hours.
Blueberry custard cream ✔400g milk ✔60 g sugar ✔4 egg yolks ✔20 g cornflour ✔35 g butter ✔60g blueberry coulis
Heat milk.
Mix the yolks, sugar and cornflour in a bowl, then reheat the milk. Pour hot milk over sugar/yolk mixture. Stir. Pour back into saucepan. Stir until thickened. Add blueberry coulis (blend blueberries). Mix well. Set aside in a bowl, filter and chill.
Choux pastry ✔60g water ✔60g milk ✔70g flour ✔55g butter ✔Salt ✔1 teaspoon sugar ✔2 or 3 eggs (depending on size)
+powdered sugar and cocoa butter
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Add the beaten eggs gradually, mixing well between each egg.
Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip. Sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.
In a saucepan, cook the blueberries over low heat for a few minutes. Then increase the heat, add the sugar and pectin mixture. Cook for two minutes, stirring occasionally. Turn off the heat. Fill a piping bag with the mixture and set aside.
Assembly
Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with cream, then blueberry compote. Place the fondant on each éclair. Set aside in a cool place.
I decorated it with mint leaves, a fresh blueberry and a Lobularia flower.