SEA SALT-CARAMEL ÉCLAIRS RECIPE | MYRECIPES
You can substitute 1/2 teaspoon vanilla extract for the vanilla bean in the pastry cream.
Provided by Maureen Callahan
Total Time 2 hours 0 minutes
Yield Serves 10 (serving size: 1 éclair)
Number Of Ingredients 24
Steps:
- To prepare pastry cream, combine first 4 ingredients in a saucepan; stir with a whisk. Stir in milk, 1/2 cup half-and-half, and vanilla bean. Cook over medium heat until mixture boils, stirring constantly. Reduce heat to low; cook 1 minute or until thickened, stirring constantly. Pour into a bowl. Press plastic wrap onto surface; chill.
- Preheat oven to 425°.
- To prepare dough, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine 1 cup water, 3 tablespoons butter, and 2 teaspoons granulated sugar in a saucepan; bring to a boil. Reduce heat to low; add flours. Stir constantly with a wooden spoon until mixture is smooth and begins to pull away from sides of pan. Remove from heat; cool 5 minutes.
- Place mixture in a large bowl. Beat with a mixer at medium speed 1 minute. Add 2 eggs and 2 egg whites, 1 at a time, beating well after each addition. Scrape sides of bowl; beat 1 minute.
- Spoon into a pastry bag with a 1/2-inch round tip. Pipe 10 (4 1/2 x 1-inch) logs onto a baking sheet lined with parchment paper. Bake at 425° for 20 minutes.
- Reduce oven temperature to 350°. Remove pan from oven; place another baking pan underneath to prevent overbrowning. Immediately return to oven, rotating pan. Bake an additional 25 minutes or until éclairs are lightly browned and sound hollow when tapped. Remove from pan, and place on a wire rack; pierce top of each with the tip of a knife (to allow steam to escape). Cool completely.
- To prepare glaze, combine brown sugar, 1/4 cup half-and-half, 1 tablespoon butter, and syrup in a saucepan over medium-high heat; bring to a boil. Simmer 10 minutes or until reduced to 1/2 cup. Remove from heat. Stir in bourbon, vanilla extract, and half of salt. Cool 10 minutes.
- Using a serrated knife, cut éclairs in half lengthwise. Discard vanilla bean. Fill bottom of each éclair with 2 tablespoons pastry cream. Spread 2 teaspoons glaze over top of each pastry (if glaze is too cool, microwave at HIGH 15 seconds or until spreadable). Replace tops, glaze side up; sprinkle evenly with remaining sea salt. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 228 calories, CarbohydrateContent 33 g, CholesterolContent 75 mg, FatContent 8.3 g, FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 4.7 g, SodiumContent 166 mg
SALTED CARAMEL CHOCOLATE ÉCLAIRS RECIPE | FLOUR & STONE ...
Australian Gourmet Traveller recipe for salted caramel chocolate éclairs from Flour & Stone in Sydney.
Provided by Nadine Ingram
Categories Dessert
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield Serves 12
Number Of Ingredients 16
Steps:
- Preheat oven to 200C. Bring milk, butter, sugar, 180ml water and a pinch of salt to the boil in a saucepan over high heat, reduce heat to low, add flour and stir continuously until dough comes away from sides of pan (2-3 minutes). Transfer to an electric mixer fitted with a paddle attachment and beat until room temperature (10-12 minutes). Add eggs one at a time, beating well between each addition. Transfer mixture to a piping bag fitted with a 1.5cm nozzle and pipe 15cm cylinders onto a baking tray lined with baking paper, leaving 5cm-6cm of space in between. Bake until golden and crisp, turning tray once (25-30 minutes). Remove from oven and cool.
- For ganache, bring cream just to the boil in a saucepan over high heat. Place chocolate in a bowl, pour cream in and stir until chocolate melts (3-5 minutes), then cool completely.
- For hazelnut praline, stir sugar, glucose and 100ml water in a small saucepan over medium-high heat to dissolve sugar, bring to the boil and cook without stirring until dark caramel, brushing sides of pan with a wet pastry brush if sugar crystals form (10-12 minutes). Remove from heat, stir in hazelnuts, spread on a baking tray lined with baking paper and stand until set (15 minutes). Break into small pieces and set aside.
- For salted caramel pastry cream, stir 210gm sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring until caramel (4-5 minutes). Add milk, 125ml cream and 1 tsp sea salt, and whisk to combine (1-2 minutes; be careful, mixture will foam up). Increase heat and bring caramel to the boil. Whisk yolks and remaining sugar in a bowl to combine, then whisk in flour. Stir in a ladleful of caramel mixture, then transfer yolk mixture to pan of hot caramel. Cook for 1 minute, whisking continuously, then remove from heat, pour into a heatproof dish, cover closely with plastic wrap to prevent a skin forming and cool to room temperature (25-30 minutes). Whisk mascarpone with remaining cream until firm and gently fold into salted caramel pastry cream. Spoon into a piping bag fitted with a 1cm nozzle and refrigerate until needed.
- Halve pastries lengthways with a serrated knife, pipe filling onto bases and sandwich with the tops. Spoon ganache over the top, sprinkle with pieces of hazelnut praline and serve immediately.
Nutrition Facts : ServingSize Serves 12
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SALTED CARAMEL & POPCORN ECLAIRS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 35 minutes
Category Afternoon tea, Dessert, Treat
Cuisine French
Calories 469 calories per serving
- Spread the glaze carefully over the tops of the eclairs, then position on top of the cream. After every four or five eclairs, decorate the tops, while the icing is still wet, with 50g chopped toffee popcorn and a pinch of sea salt flakes. For more help, see our how to make choux pastry and eclairs video.
RECIPE: SALTED CARAMEL POPCORN ECLAIRS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 155 minutes
Calories 387 calories per serving
Add the milk, butter and 125ml water to a medium saucepan over a medium heat. Heat until the butter has melted, then bring it to a rolling boil.
Remove from the heat and immediately add the flour and sugar, beating with a wooden spoon until the mixture is smooth, comes together and easily comes away from the side of the pan. Transfer to a large plate and spread out, leaving until cool enough to handle by hand. Once ready, transfer back to the pan and beat in the eggs, one by one, until smooth and glossy.
Preheat the oven to 220°C/gas mark 7. Mark two large pieces of baking paper with two rows of lines, 9cm in length and spaced evenly part. Turn them over and line two baking trays with the paper.
Using a nozzle with a width just over 1cm, fill a piping bag with the dough and pipe on to the trays, using the lines as guides. Transfer the trays towards the top of the oven and bake for 25 minutes until golden brown. Once baked, transfer to a wire rack and immediately, but carefully, slice down the side allowing any steam to escape while they cool, so they don’t get soggy. Set aside to cool completely.
Now start on the crème pat. Warm the milk in a large saucepan until it starts to get steamy, but doesn’t boil. Set aside. In a large bowl, whisk together the sugar and flours. Add the egg yolks and whisk them into the dry ingredients, forming a thick paste.
Pour a little of the hot milk into the egg yolk mixture and whisk to combine. Gradually add the rest of the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan. Set a sieve over a bowl and place near the stove.
Set the pan back over a medium heat and whisk constantly until it starts to thicken. This will take a few minutes. Once it starts to bubble (you will have to pause briefly between whisking to check) remove from the heat and beat in 2 tsp vanilla extract. Pour through the sieve to remove any cooked egg. Spread out on a plate, cover with clingfilm and leave to cool.
Heat the oil in a large deep saucepan with a lid, over a medium heat. Add 2 popcorn kernels. As the corn starts to turn, add the remaining kernels and cover. When the corn starts to pop, shake the saucepan gently. Remove from the heat when the corn stops popping. Transfer to a large bowl, discarding any unpopped corn and add the peanuts.
Add the butter, sugar and honey to a medium saucepan and stir over a medium heat for 6-8 minutes until everything is melted and combined. Bring to the boil for 5 minutes, without stirring, giving the saucepan an occasional shake until the mixture takes on a rich copper colour.
Remove from the heat. Add the salt, bicarbonate of soda and remaining 1 tsp vanilla extract and stir together – it will bubble slightly. Working quickly, pour ¼ of the caramel over the popcorn and stir until covered and glistening. Transfer to a greaseproof paper-lined baking tray and bake in a 125°c/gas mark ½ for 30 minutes, stirring halfway through to break up any clumps.
Meanwhile, place the remaining caramel back over a low heat and gradually stir in the cream until smooth. Let it cool, then beat ½ together with the crème pat mixture until smooth. Set aside. Mix the remaining caramel with the fondant icing sugar. If it’s too thick, add 1-2 tbsp hot water so it has a spreadable, but not runny, consistency.
Fill the éclair shells with the caramel crème pat using a icing bag and 1cm nozzle. Use a palette knife to spread the icing on to each of the eclairs. Top with the popcorn and a few flakes of sea salt, if desired.
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