Lavender éclairs:

At its best, an advent calendar ensures that you can’t sleep at night in anticipation. The 2023 Advent calendar from Becks cocoa with its 16 different varieties of fine cocoa is a hot candidate for this. What is more motivating to get out of bed on a cold winter morning than a steaming cup of cocoa? Exactly, the curiosity to find out which flavor it is. Cinnamon, vanilla, marzipan, chai, mulled wine…? Surprise!

For research purposes, I have already inspected all the varieties!
I found one of my favorites from Becks cocoa: AS I WENT OUT WALKING with its fine, light lavender note As with all the other varieties, only the best cocoa in the world is used. The full, chocolaty taste is refined with a few high-quality ingredients. The manufactory has been living the organic and Fairtrade idea for a long time and I think you can taste it. And now watch out: you can enjoy the variety of exquisite cocoa not only hot or cold as a drink. The great flavors are also a real secret ingredient for creating something new in the kitchen. I used the lavender cocoa to bake deliciously soft and fluffy French éclairs.

Here is the recipe for you:

Recipe for approx. 10 lavender éclairs:

Lavender cream:

300 ml cream
3 tsp Becks cocoa lavender AS I WENT OUT WALKING (20 g)
150 g dark chocolate

Choux pastry:

250 ml water
50 g butter
20 g sugar
1 pinch of salt
125 g flour
3 eggs

100 g powdered sugar
1 tbsp Becks cocoa lavender AS I WENT OUT WALKING (13 g)
3 tbsp milk

lavender flowers

And this is how you proceed:

1. prepare the day before: mix 300 ml of whipping cream with 3 teaspoons of Becks cocoa Lavender AS I WENT OUT
WALKING (20 g) in a saucepan with a whisk and heat up. Melt 150 g dark chocolate
Melt the dark chocolate while stirring. Leave to cool, cover and refrigerate until the next day.
in the fridge until the next day.

2. on the day of serving: bring 250 ml water to the boil with 50 g butter, 20 g sugar and a pinch of salt, stirring until the butter has melted.
until the butter has melted.

3. Add 125 g flour all at once and stir over a medium heat with a wooden spoon until the
dough comes together as a ball and forms a light coating on the bottom of the pan.

4. transfer the dough to a bowl and leave to cool slightly. Then, one at a time, beat three eggs
one at a time with a wooden spoon or a hand mixer.

5 Preheat the oven to 200 degrees top and bottom heat. Line a baking tray with baking paper
with baking paper.

6. pour the batter into a piping bag with a large nozzle and pipe 10 strands about 10 cm long onto the baking paper.
onto the baking paper. Leave a gap, as the éclairs will still rise.

7. bake in the middle of the oven for 25 minutes, do not open the oven door during the baking time.
Leave the éclairs to cool and then cut open like bread rolls.

8. take the chocolate and lavender cream from the previous day out of the fridge and whisk until creamy.
whip with a hand mixer until creamy. Fill into a piping bag with a star nozzle and pipe onto each of the
onto the lower éclair halves. Place the top halves on top.

9. In a small bowl, mix 100 g powdered sugar with 1 tbsp Becks cocoa lavender AS I WENT OUT
WALKING (13 g) and approx. 3 tbsp milk to create a thick, shiny glaze.

10. top the éclairs with the glaze and immediately sprinkle with lavender flowers. Serve with a cup
of steaming lavender cocoa… La vie est belle!

Recipe and picture: nicestthingsblog