Salted Caramel Chocolate EclairsAug 12, 2016
Julys Bakes Box featured the amazing Doclair, a hybrid of donuts and éclairs combined to make the perfect pastry! We’ve had so many people telling us how impressed they were with themselves making choux pastry so we thought we might inspire you to have a go at some éclairs. If anything, these should be easy compared to the Doclairs so get thoses pinnies on and get baking! This is your chance to get creative. Either fill and decorate them like you did the Doclairs, or change things up and opt for something different. If your feeling indulgent (it is the weekend after all), why not fill the eclairs with a salted caramel cream and top them with a chocolate ganache! You could decorate them with popcorn and a drizzle of white chocolate like the recipe below. Alternatively, fill them with a thick lemon curd and top with soft meringue and then place under the grill to cook the topping slightly. Ingredients (makes x ) Choux pastry 120g butter 150g plain flour x4 eggs Cream filling 300ml double cream x2 tbsp caramel sauce x1 pinch of salt Ganache 100ml double cream 100g chocolate Toppings Popcorn White chocolate, melted Method First, make the choux pastry by putting the butter in a saucepan with 300ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to the boil and simmer until the butter has melted. Tip in the flour and beat quickly with a wooden spoon until the mixture is smooth and comes away from the side of the bowl. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 minutes. Heat the oven to 200C/180C fan and cut two pieces of baking parchment to fit two baking trays. Fit a piping bag with a large round piping nozzle, about 1.5cm wide. If you don’t have a nozzle just snip the end of the piping bag. When the flour paste has cooled slightly, start adding the egg, a little at a time, beating well between each addition until you have a smooth batter (you can do this in a freestanding mixer if you have one). Transfer to your piping bag. Pipe the choux onto the baking sheet in straight lines. Use a sharpe knife to cut the end of the pastry from the piping bag to get a clean finish. Pipe slowly so the éclairs aren’t too thin. Bake for 40-45 minutes, swapping the trays around for the final 10 minutes. The choux should be puffed, golden and sound hollow when tapped. Once baked, leave to cool completely. Make the filling by whipping the cream until stiff and then fold in the caramel and pinch of salt. Place in a piping bag until needed. To make the ganache, heat the cream in the microwave in 30 second burst until slightly bubbling. Pour over the chocolate and stir until combined. When the eclairs are cool, use a sharp knife to cut off the tops. Pipe in the cream and place the lids back on top. Spoon over the ganache before placing on a few pieces of popcorn and drizzle over some white chocolate. If you have a spare hour this weekend you have to have a go at these! Remember to share your photos with us on Instagram using @bakesbox or #bakesbox.