Honey-Lavender Éclairs with Lemon Cream Filling

Ingredients

• 1 cup unsalted butter, cut into pieces
• 1 cup water
• 1 tablespoon honey
• 1 teaspoon dried lavender, lightly crushed
• 1 teaspoon salt
• 1 cup flour, sifted
• 4 large eggs, at room temperature

• 1 cup heavy cream, chilled
• 1 cup lemon curd, store-bought or homemade
• 1 teaspoon lemon zest, finely grated

• 1 cup powdered sugar, sifted
• 1 tablespoon honey
• 1 tablespoons milk
• 1 teaspoon dried lavender, lightly crushed

Method

1. 01
   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 02
   In a medium saucepan, combine butter, water, honey, lavender, and salt. Bring to a boil over medium heat.
3. 03
   Remove from heat and immediately stir in the flour until a dough forms. Return to low heat, stirring constantly for 2 minutes.
4. 04
   Transfer the dough to a mixing bowl. Add eggs one at a time, mixing thoroughly after each addition until smooth and glossy.
5. 05
   Pipe the dough into 4-inch long logs onto the prepared baking sheet. Bake for 25-30 minutes until golden and puffed up.
6. 06
   For the filling, whip the heavy cream to soft peaks. Gently fold in the lemon curd and zest. Chill until ready to use.
7. 07
   Once éclairs are cool, cut a small slit in the side and pipe in the lemon cream filling.
8. 08
   For the glaze, whisk powdered sugar, honey, and enough milk to reach a smooth, pourable consistency. Stir in lavender.
9. 09
   Drizzle the glaze over the filled éclairs and allow to set before serving.