When my home pantry gets uninspiring or I get bored of trying to soothe my latest sugar tangent, I find myself mentally time travelling to someone else’s kitchen. Someone else’s cravings.
I open an imaginary portal straight into Dame Edna’s ultimate biscuit barrel. I consider what caramel delights would make Billie Holiday weak at the knees. What dessert would cause Elvis to ditch Priscilla for me? You get the picture.
As another dark winter sets in, I find myself drawn to the most shimmering bright and golden bombshell to inspire me – Marilyn Monroe.
I needed a dessert that was like Monroe: classic, womanly and playful. After some daydreaming, I decided a choux pastry éclair filled with fresh whipped cream, topped with a tart rosehip glaze and studded with pomegranate jewels would be her perfect vice. The finishing touch is a single chocolate chip – like her famous beauty mark – balanced perfectly to one edge.
Picture her savouring every last crumb in her dressing room. Champagne in hand, talking with her tickle of a voice and haloed with her big, blonde cotton candy hair.
Indulge in the recipe below and allow some glamour into your everyday kitchen.
Rosehip Pomegranate Éclair
Makes approx. 20 eclairs
- 1/2 cup unsalted butter
- 2 tablespoons caster sugar
- Pinch salt
- 2 cups plain flour
- 8 free range eggs
- 6 rosehip teabags
- 2 tablespoons of the rosehip mixture
- 2 cups of icing sugar
- Full cream milk powder
- Fresh cream
Preheat your oven to 200 degrees. Place baking paper on two oiled trays and set aside.
Place half a cup of unsalted butter, two tablespoons of caster sugar and a big pinch of salt into 2 cups of boiling hot water. Stir until melted and combined.
Sift in 2 cups of plain flour all at once. Stir slowly to combine and then rapidly to create a stiff buttery ball of dough. Add 8 free range eggs one at a time and beat vigorously until each one is combined. Your batter should be glossy and thick so take care to note the consistency after each egg. If it’s looking good after 6 or 7 eggs then leave the last one out.
Use your hands to shape choux pastry into medium size balls (these will create Cream Puffs) or use a wide nozzle pastry bag to pipe the choux pastry into 10cm strips. Leave a few centimeters between each éclair to expand.
Bake for approximately 1 hour or until golden and puffy. Remove from oven and allow to cool completely. Slice each éclair into two halves.
Place 6 rosehip teabags into a mug of boiling water. Allow to brew for two minutes before adding two tablespoons of the rosehip mixture to a small bowl filled withtwo cups of icing sugar. Stir to create a thick paste.
Use a butter knife to spread the rosehip glaze onto the tops of the eclairs. Add fresh pomegranate jewels on top and any other decorations that take your fancy. Refrigerate.
Whip fresh cream until thick and fluffy. Pipe into the bottom half of the éclair. Sprinkle full cream milk powder over the top for an extra milky hit. Place glazed éclair half on top of the cream. Enjoy!