Yield: 10 Éclairs
INGREDIENTS
Composition
PR16 plastic pastry socket between 12 and 16 mm
- 900 g choux pastry
- 450 g crème caramel
- 900 g caramel icing
- 100 g chocolate covered popping sugar
- Gold glitter powder
Crème Caramel
- 115 g 35% UHT liquid cream
- 90 g caster sugar
- 55 g unsalted butter
- 1 pinch of fleur de sel
- 1 g gelatin powder
- 5 g water
- 175 g mascarpone
Caramel Glaze
- 450 g 35% UHT liquid cream
- 120 g water
- 215 g caster sugar
- 60 g glucose syrup
- 60 g Valrhona Caramelia chocolate
- 7 g powdered gelatin
- 2 g fleur de sel
INSTRUCTIONS
Crème Caramel
1. Bring the cream to a simmer. Cook the sugar to obtain a brown caramel.
2. Deglaze with hot cream. Add the butter and fleur de sel, then leave to cool to 50°C before incorporating the previously hydrated gelatin.
3. When the caramel reaches 45°C, pour it little by little over the mascarpone. Mix. Keep the cream at least 2 hours in the fridge before assembly.
Caramel Glaze
1. Boil the cream. Heat 80 g of water, the sugar and the glucose at 155°C, then decook with the hot cream, and leave to cook at 109°C.
2. Pour over your chocolate, add the gelatin beforehand hydrated with the remaining water (40 g) and fleur de sel. Mix and refrigerate 12 hours before use.
Caramel Glaze
1. Boil the cream. Heat 80 g of water, the sugar and the glucose at 155°C, then decook with the hot cream, and leave to cook at 109°C.
2. Pour over your chocolate, add the gelatin beforehand hydrated with the remaining water (40 g) and fleur de sel. Mix and refrigerate 12 hours before use.
Assembly and Finish
1. Make the icing the day before and keep it in the fridge.
2. The same day, start by preparing the cream. Refrigerate.
3. Make the choux pastry, pipe éclairs 11 cm long using a pastry bag, and then bake them in the oven.
4. Garnish the éclairs with crème caramel. Then dip them in caramel icing previously heated and mixed until obtaining the right fluidity (between 20°C and 25°C).
5. Finally, sprinkle with chocolate covered popping sugar and sparkling gold powder.
