Сaramel eclairs

Сaramel eclairs

Сaramel eclairs

Сaramel eclairs


Сaramel eclairs will please both children and adults. This fine French delicacy becomes festive table decoration.


  • 80 g of milk
  • 80 g water
  • 80 g butter
  •  3 g of sugar
  • a pinch of salt
  • 80 g flour
  • 140 g egg


Milk, water, butter, sugar, salt and bring to boil. Remove from heat. Immediately add the flour and stir to avoid lumps. Return to low heat and dry for 2-3 minutes, stirring constantly. Should be formed at the bottom of the crust.

The dough is put in a mixer bowl, stir paddle attachment on medium speed, so that the dough has cooled slightly. Add eggs in divided doses. The dough should drain away from the blade, but keep the shape. Lay out eclairs length 11cm packed French star of 12-15 mm.

Then there are different recommendations that can help to eclairs were not torn (sprinkled with flour or powdered sugar or cocoa micro). It all depends on your oven. I work one — éclairs lubrication oil.

I bake as: warm up the oven to 480 F, put the pan, wait 20 minutes, then turn on the 320 F and the land for 20-25 minutes. In your oven time and temperature may vary — it is necessary to pick up themselves, like pasta. Inside eclairs should be dry and hollow.

Caramel Cream:

  • 1 g of gelatin
  • 115 g cream
  • 90 g sugar
  • 55 g butter
  •  a pinch of sea salt (fleur de sel)
  • 175 g mascarpone (I took 250 grams)
  • From add 1/4 tsp ground vanilla

Soak gelatin in the cold water. From sugar to make a dry caramel: in a bucket on the bottom pour a thin layer of sugar, wait until he starts to drown. In places where there melt, fill a little sugar. Finally, when all the sugar filled, it must be dissolved and to achieve a caramel color.

At the same time we bring the cream to a boil with the vanilla. Pour in caramel, stir gently, so as not to burn yourself (the liquid will greatly boil and rise). Once the caramel is completely mixed with cream, remove from heat.

Add gelatin. Cool at 122 F add butter and salt to break the blender.

At 105 F stir caramel mascarpone. Hide in the fridge for 1-2 hours to cream a bit gripped. lay out cream on eclairs. Cover the frosting or fondant, chocolate can be.

Caramel Glaze:

  • 180 g of cream
  • Sugar — 215 g
  • 13 g starch
  • 180 g water
  • 6 g of gelatin

Make a dry caramel, pour the hot cream. Mix the water with the starch. Add to caramel brew. Add gelatin swollen. Cool, cover the top of the eclair glaze.

It is very delicious cakes. It is possible to prepare tea Сream tartlets

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