Caramel craquelin eclair


Eclairs, oh you can endlessly combine which ever flavour you want, and finish with colourful glaze and decoration!!

I once ate an Eclair with a crispy layer, the craquelin, and it was really good! and, of course, I also wanted to make them, but then with a tasty caramel cream.

That’s why the book Caramel of Patissier Christophe Adam drew my attention. First, because I really like caramel and because I know that Christophe Adam has a store in Paris with only Eclairs in so many different tastes and colours that you really don’t have any idea where to look first and which eclair you want to choise 😉 and in this book I saw a caramel cream that I used here and the cream is more than just delicious, try it out!

Ingredients:

choux
100g milk
100g water
2g salt
2g sugar
90g butter
110g flour
200g eggs

craquelin
30g butter
40g sugar
40g flour

caramel cream (recipe Christophe Adam)
125ml whipped cream
2tbsp water
90g sugar
55g butter
a pinch of salt
185g mascarpone
1 gelatin leaf

craquelin:
make a fine dough with the sugar, flour and butter. Put the dough in the fridge, roll out thinly and cut some large sticks, which you put on the choux

choux:
heat the oven till 230C. Boil the water, milk and butter, add the flour and stir quickly together until the mixture forms a dough. Remove from heat, leave to cool, add the egg (one at a time) and stir well. Put the dough into a piping bag with a round piping tip fitted, pipe eclairs (12cm) on the baking sheet, sprinkle them with beaten egg and top each choux with a craquelin layer and bake at 170C for about 20 min. leave to cool in the oven

caramel cream:
heat the sugar and water till you get a nice dark brown caramel (180C), add the warm whipped cream, butter and a pinch of salt, cool it till 50C. Add the (pre) soaked gelatin en stir, carefully, the mascarpone through the cream. Put it in the fridge for about 2 hours and fill the eclairs with this amazing cream

sprinkle the eclairs with some icing sugar!

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