Salted Caramel Eclairs

Working Method

Choux Paste
  1. Pour the water and oil onto the Tegral Choux Mix.
  2. Mix in planetary mixer with beater for 2 minutes on medium speed.
  3. Scrape down, then continue to mix for 2 minutes on medium speed.
  4. Pipe into desired shape with star nozzle.
  5. Bake in deck oven at 185°C (40% top and 60% bottom heat) for 15 minutes with dampers closed. 
  6. Bake a further 25 minutes at 180°C with damper open.

Chocolate Cream Custard
  1. Whip Ambiante as per instructions. Set aside. 
  2. With a whisk, combine Cremyvit with water/milk. 
  3. Whip for 1 minute, rest for 5 minutes and mix again for a further 1 minute until homogenous. 
  4. Melt Belcolade Noir to 40°C to 45°C. 
  5. Fold Ambiante, Cremyvit and Belcolade together.

Whipped Ganache
  1. Soften slightly in microwave and beat in planetary mixer to volume.
  2. Pipe on top of the cream filling.

  1. Cut top off éclair (2-3mm). Discard top. 
  2. Fill cavity in éclair with Deli Salted Caramel
  3. Pipe chocolate cream custard filling on top of the caramel. 
  4. Pipe whipped ganache on top of cream filling.

About this recipe

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