Cream filled Eclairs with salted caramel – Eclairs au caramel beurre salé
Oh my God, so late to keep my promisel…Well, I was requested to make doughnuts, gingerbread house and some other things in between. My husband’s pupils scored well this term and he wanted to give them a treat..So that kept me busy!
Well, as promised, here is the basic recipe for my choux pastry. You can use to it make eclairs, choux buns, Paris-Brest, French crullers…and even savoury appetizers.
I have made Eclairs because I had some vanilla cream left from the day I made Millefeuille and this stuff shouldn’t stay more that 48h. Hence this idea of Eclairs with vanilla cream.
Choux pastry is one of those things you just need to learn, because it’s a crowd pleaser and above all IT’S EASY TO MIX. well actually this is the best part!
One thing you want to be carefull about: weight your ingredients, especially the eggs.
|Plain choux pastry|
Sorry for the quality of the photos, taken at night in my dark kitchen..
For 15 medium size Eclairs
Prep: 15 min/ Baking: 20 min
1/2 of this batch
|The mixture before adding the eggs|
Put the dough in a large bowl, let cool slightly. Bring your egg beater then add the eggs one by one, after complete absorption.
|Pipe the dough and leave space between each piece|
|When you finish piping, use a wet knife to flatten the edge|
|I opened the Eclair from one side|
Using a knife or a pastry bag with an appropriate tip, make two holes from the bottom side of the Éclairs or just open them in length. Put the cream caramel in a pastry bag and stuff in the choux pastry.
Melt the sugar in a heavy saucepan until it turns golden. Add the glucose and wait until it reaches 104 ° C. Add the cream 2-3 times in warm-hot (watch the bubbles) and mix until perfectly homogeneous. Add the butter, stir and let cool. The glaze should be used at room temperature or slightly higher but not much to keep it just about runny to work with.
Frost the Éclairs using a spatula or a spoon. Refrigerate and serve cold ideally.