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.
Serves 6
ingredients
Custard:
2 C whole milk
¼ tsp. Vanilla
1/3 C cornstarch
1/3 C sugar
4 egg yolks
1/3 C cucumber/honeydew purée
Pinch of kosher salt
1 T unsalted butter
18 mini éclair shells
1 Markon First Crop (MFC) Hot House Cucumber
1 C Ready-Set-Serve Honeydew Chunks, diced finely
¼ C MFC Chervil
Edible petals such as Yellow Firestix, Micro White Mums, and Mini White Pepper flowers.
directions
Combine cornstarch, sugar, egg yolks, fruit purée, and salt in a mixing bowl.
Heat milk and vanilla until just boiling. Pour a 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 éclair shells with custard cream.
Top each filled shell with a layer of more custard cream. Arrange chopped cucumbers and honeydew melons. Garnish with chervil and edible petals.
nutrition facts
serving size: 233g
amount per serving:
Calories - 60
Total Fat - 3g
Saturated Fat - 1.5g
Trans Fat - 0g
Cholesterol - 25mg
Sodium - 45mg
Total Carbohydrates - 7g
Dietary Fiber - 0g
Total Sugars - 3g
Added Sugars - 2g
Protein - 2g
Vitamin D - .3mcg
Calcium - 20mg
Iron - .3mg
Potassium - 40mg
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