The herby botanicals of high-quality gin are matched with a range of citrus zests in this recipe – red grapefruit, orange and lemon. The tart, fruity glaze – made with juices of the same citrus fruits – tops this gorgeous dessert, with a sprinkle of pink peppercorns for floral flavour and a splash of colour.
The citrus zests are added during the final minute of cooking the pastry cream, so the flavours have a chance to permeate the mixture before being strained out for a silky smooth texture.
Gin shares volatile aroma compounds with these particular citrus zests, as well as the pink peppercorns, making the whole éclair a harmonious flavour combination. The end result is bright, complex and very, very moreish.
This recipe calls for a batch of six choux éclair shells. Please see the accompanying choux pastry recipe for éclairs for full instructions on how to make the dough.
The pastry cream needs to be made at least four hours ahead (even better overnight) of when you want to eat the éclairs, so bear this in mind when planning how you make the recipe.