I think salted caramel eclairs are my favourite. I love everything with salted caramel, it doesn’t matter if it’s ice cream, cakes or any other dessert. Hubby prefers the classic caramel, without the salt. I made this eclairs with caramel and added sea salt on mine. I think it’s even better than incorporating it into the caramel as it keeps a crunch.
The eclairs are made with classic choux pastry, caramel creme patissiere and caramel sauce on top.
Ingredients for the caramel creme patissiere:
– 250g sugar
– 100g plain flour
– 8 egg yolks
– 1000ml milk
– Buttery caramel flavouring
To make the creme heat the milk in a saucepan. In a mixing bowl whisk the egg yolks with the sugar until is pale and fluffy. Add the sifted flour. When the milk has boiled, pour it over the eggs and mix it for 1 minute until the heat from the milk is transferred to the cream. Add the flavouring and transfer the creme back into the pan. Bring to hob on medium heat and stir continuously for 3-4 minutes. Make sure the cream does not stick to the bottom of the pan. When the mixture has thicken it’s ready. Keep in mind that once it’s cool it will thicken more.
Transfer the cream into a cold container and cover with cling film, making sure that the film is in direct contact with the cream’s surface, so it will not make a crust on its surface.
Ingredients for the caramel sauce:
– 150g sugar
– 150ml single cream
Put the sugar in a saucepan on the hob at medium heat. Stir often so the sugar doesn’t burn. When the sugar is melted add the cream and stir. You will get a “violent” reaction which is normal. The cold cream hardens the melted sugar making it bubble. Leave it on the hob to boil for a minute and for the caramel to melt into the cream. Leave the sauce to cool.