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Cucumber-Honeydew Eclairs
These sophisticated dessert bites meld the mild, yet refreshing flavors of cucumber and honeydew melon with creamy custard and delicate pastry. Ideal for diners that prefer savory over sweet.
Custard
2 C whole milk
1/4 tsp. vanilla
1/3 C cornstarch
1/3 C sugar
4 egg yolks
1/3 C cucumber/honeydew puree
Pinch of kosher salt
1 T unsalted butter
18 mini eclair shells
1 Markon First Crop Hot-House Cucumbers
1 C Ready-Set-Serve Honeydew Chunks, diced finely
1/4 C MFC Chervil
Edible petals such as Yellow Firestix, Micro White Mums, and Mini White Pepper flowers
Combine cornstarch, sugar, egg yolks, fruit puree, and salt in a mixing bowl.
Heat milk and vanilla until just boiling. Pour small amount of hot milk into egg mixture while whisking to prevent scrambled eggs. Pour egg mixture back into milk pan, again whisking to prevent curdling. When custard starts to thicken, add butter and remove from heat. Whisk until smooth; chill and reserve.
Fill all eclair shells with custard cream.
Top each filled shell with layer of more custard cream. Arrange chopped cucumbers and honeydew melons. Garnish with chervil and edible petals.
Spring
Summer
Desserts
Vegetarian