Rosewater Rhubarb, Spiced Dulce de Leche and White Chocolate Eclairs with Hazelnut Praline

Today in the Viva section of the New Zealand Herald online, I have shared a recipe for Rosewater Rhubarb, Spiced Dulce de Leche and White Chocolate Eclairs with Hazelnut Praline. They consist of a choux pastry shell, rosewater baked rhubarb, spiced dulce de leche, a smooth white chocolate and vanilla bean creme patisserie and topped with crushed gingernuts and hazelnut praline. Recipe Here. Enjoy! :)

IMG_1859.JPG
IMG_1858.JPG
IMG_1860.JPG
IMG_1862.JPG
IMG_1863.JPG
IMG_1865.JPG
IMG_1864.JPG
IMG_1867.JPG