Vanilla-Rose Pâte à Choux
by Kishwar Chowdhury

125g warm water 

125g milk room temp 

100g butter cubes room temp

½ tsp fine salt 

1 tsp caster sugar 

150g all purpose flour 

4 eggs 

1. In a pan heat up milk, water, butter, salt and sugar till combined

2. Sift in flour and cook through till bottom sticks slightly to edge of pan (about 5mins) 

3. Transfer to stand mixer and with paddle attachment beat on low till all steam leaves mixture

4. Add eggs one at a time making sure each one is fully combined 

5. Transfer pastry mixture to piping bag with wide nozzle and pipe into 3.5cm rounds for profiteroles and 6cm lines for eclairs

6. Bake in preheated oven at 180C for 35 minutes 

7. Turn off oven, pearce base of pastry with skewer and leave to dry out in oven 

Rose Crème Diplomat

5 egg yolks

½ cup sugar

¼ cup cornstarch

¼ teaspoon salt

2 cups whole milk

1 teaspoon vanilla extract or 1 vanilla bean

½ tsp rose water extract 

1 tsp lemon juice 

2 tablespoons unsalted butter, softened

½ cup heavy cream

1. In a large bowl, whisk together the egg yolks, sugar, cornstarch, and salt until they are light in color and creamy

2. In a small saucepan over medium heat or warm the whole milk and the vanilla to just below boiling. If you’re using the vanilla bean, add the seeds as well as the pod

3. Remove the milk mixture from the heat. Remove the vanilla bean and add rose water and lemon

4. Slowly add the liquid to the egg mixture, whisking constantly to prevent the eggs from scrambling, which will cause lumps.

5. Pour the hot egg and milk mixture back into the saucepan and place it on the stove over medium-high heat, whisking constantly, until the mixture starts to thicken, about 1 minute to 90 seconds.

6. Run this mixture through a mesh strainer while it’s still hot to remove any lumps. Stir in the butter until fully incorporated.

7. Cover the pastry cream with plastic wrap. Chill the cream until it’s cold.

8. Meanwhile, whip the cream until stiff peaks form form the whipped cream mixture into the pastry cream, being careful not to deflate the air in the whipped cream

9. Chill the diplomat cream until you’re ready to use it so that it retains its structure

Rosey Marshmallow Drizzle 

5 egg whites 

¾ cup caster sugar 

3 tablespoons corn flour

2 tsp rosewater 

2 tsp lemon juice (and grated rind)

5 drops red organic food colour 

1. Whisk egg whites in stand mixer (preferably a chilled bowl) till double in volume 

2. Slowly add caster sugar till incorporated

3. Add rosewater, lemon juice, grated rind and food colour 

4. Place in large bowl and chill in fridge

Assembly: 

1. Cut eclair or profiteroles in half

2. Dip top half in Rosey Marshmallow Drizzle

3. Pipe in Rose Creme Diplomat

4. Place 3-4 raspberries on creme 

5. Add slithered almonds 

6. Place lid back on and if you like, lightly torch marshmallow drizzle 

7. Dust with Davidson Plum powder, freeze dried raspberry power or caster sugar 

8. Sprinkle rose petals- fresh or dried 

9. Enjoy!

Kishwar & Karishma are wearing the Gypsy Dresses and the Wisteria in Flow Beaded Tops.