It’s getting warmer, and to me that that means berries. I used blueberries and aronia jelly from Erin’s Elderberries to sweeten instead of sugar. I used spiced rum to amp up the flavor and lemon to balance the flavors. The whipped cream is for “mouth feel,” all conveniently place in an eclair. I hope you like it.

Choux pastry:
1 cup water
1 stick butter
1 cup flour
1/8 teaspoon salt
4 large eggs
Filling:
8 ounces blueberries
1 5-ounce jar aronia jelly (from Erin’s Elderberries)
1 teaspoon vanilla
1 teaspoon spiced rum
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons water mixed with 2 teaspoons corn starch
8 ounces whipping cream
1 teaspoon vanilla
2 tablespoons powdered sugar

In a 1-quart sauce pan, add aronia jam, lemon juice, rum, and vanilla and cook on medium low until jelly melts. Then add lemon zest.

Simmer for 7-10 minute; raise heat to medium and add corn starch mixture. Cook until thick. You want to make sure the alcohol is cooked out)

Break eggs and place in bowl.

In a 2-quart sauce pan on medium high, add water, butter, and salt. Bring to a boil.

Remove from heat and whisk in flour.

Add eggs one at a time while whisking briskly.

When eggs are fully integrated, set aside for 20 minutes.

Preheat oven to 400.

Pipe dough on parchment-lined baking sheet.

Bake for 22-25 minutes.

Let cool for 45 minutes until cool.

In a bowl add whipped cream and vanilla. Whip on low for 1 minute. Add powdered sugar and whip until stiff peaks.

Cut eclairs in half lengthwise. Add 2 tablespoons of whipped cream and then 1 1/2 teaspoon of aronia mixture.

Dust with powdered sugar.

Serve.