Salted Caramel Éclairs ✷ Cook Eat Love
On the sweetest day of the year, we bring our contribution with this recipe of Salted Caramel Éclairs. A recipe made of contrasts ... The sweet and the subtle salty touch, the creamy filling and the crunchy Pastry... It will certainly cause small explosions of flavors in your mouth. An indulgent, rich recipe, for those who deserve a little treat... Happy Valentine's Day.
Portuguese Version:
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Salted Caramel Éclairs ✷ Cook Eat Love
Choux Pastry
❈ 500mL of water
❈ 120g butter
❈ 260g of flour
❈ 1 pinch of salt
❈ 6 eggs
► Heat the water with the salt and the butter;
► When the water boils, add the flour all at once and stir well, let it cook for about 3 minutes and remove from the heat;
► Put the dough into a bowl and beat for a few minutes to cool slightly; Add the eggs one by one, mixing well between each addition;
► Put the dough in a pastry bag and make lines on a tray covered with silpat or parchment paper;
► Preheat oven to 180° C and bake for approximately 35 minutes;
► When they are cold with the help of a thin end of a pastry bag, make two holes in the bottom of the eclairs.
Salted Caramel Filling:
❈ 200ml of cream
❈ 80g brown sugar
❈ 25g butter
❈ Salt (a generous pinch)
❈ Vanilla extract to taste
❈ 200mL of Cream
❈ 1 1/2 leaves of gelatin (3g)
► In a saucepan combine the cream, sugar, butter, salt, and vanilla extract;
► Bring to the boil for about 10 minutes.
► Let cool well;
► Beat 190mL of cream until stiff peaks are formed;
► Hydrate the gelatin leaves in cold water;
► Heat 10ml of cream and add it to the hydrated gelatin in order to dissolve it;
► Gently fold the whipped cream and salted caramel sauce and add the gelatin mixture;
► With the aid of a pastry bag, fill the Eclairs with the cream;
Caramel Glaze
❈ 100g of sugar
❈ 5g of corn starch
❈ 10ml of water
❈ 70mL of cream
❈ 20g butter
❈ 1 1/2 leaves of gelatin (3g)
❈ 1 pinch of salt
► Hydrate the gelatin leaves in cold water;
► Dissolve the corn starch in 10mL of cold water;
► Bring the sugar to the boil, until it caramelizes (you can add a little bit of lemon juice to help);
► When the sugar reaches a light amber color add the cream without stopping to stir;
► When the mixture is homogeneous add the dissolved corn starch and the hydrated gelatin and combine very well;
► Remove the pan from the heat and add the butter and salt and stir until it is melted;
► Dip the eclairs in this mixture (if it gets too thick during the process, you can heat it slightly in the microwaves to make it more liquid).
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Music
Lost In The Night (ft. Pipa Moran) by THBD
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music provided by Audio Library
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Chocolate Eclairs Dessert Recipe by Food Fusion
Indulge in the ultimate chocolate dessert with our layered Chocolate Eclairs Dessert. This will have everyone asking for more. #HappyCookingToYou #FoodFusion #EBM #PeekFreans #DigitalAmmi #RamazanSpecial #peekfreans #digitalmom #chocolatelovers #dessertlovers #sweettooth #yum #foodgasm
Written Recipe:
Serves 6-8
Recipe in English:
Ingredients:
Prepare Biscuit Layer:
-Instant coffee 1 & ½ tbs
-Hot water ¾ Cup
-Peek freans Whole Wheat slices 8 or as required
Prepare Pudding Layer:
-Doodh (Milk) 2 & ½ Cups
-Condensed milk ½ Cup
-Instant pudding mix (plain) 2 packs (160g)
Prepare Coffee Ganache:
-Cooking chocolate chopped 200g
-Cream 100ml
-Makhan (Butter) 1 tbs
-Instant coffee 1 tbs
-Hot water 1-2 tbs
-Whipped cream
-Chocolate coated biscuits
Directions:
Prepare Biscuit Layer:
-In a bowl,add instant coffee,hot water & whisk well.
-Dip whole wheat slices in dissolved coffee & place in a bottom of 6 x 10 inch serving dish & set aside.
Prepare Pudding Layer:
-In a saucepan,add milk,condensed milk,instant pudding mix & whisk well.
-Turn on the flame,whisk continuously & cook on low flame for 2-3 minutes.
-Remove from stove & let it cool while whisking until it thickens.
-Pour pudding layer on soaked biscuits layer & spread evenly.
-Refrigerate for 30 minutes or until set.
Prepare Coffee Ganache:
-In a bowl,add cooking chocolate,cream,butter & microwave for a minute then mix until well combined.
-In a bowl,add instant coffee,hot water & mix well.
-In melted chocolate,add dissolved coffee & mix well then transfer to a piping bag.
-Pipe out prepared coffee ganache on pudding layer & spread evenly.
-Refrigerate for 1 hour.
-Decorate with whipped cream,chocolate coated biscuits & serve chilled!
Recipe in Urdu:
Ajza:
Prepare Biscuit Layer:
-Instant coffee 1 & ½ tbs
-Hot water ¾ Cup
-Peek freans Whole Wheat slices 8 or as required
Prepare Pudding Layer:
-Doodh (Milk) 2 & ½ Cups
-Condensed milk ½ Cup
-Instant pudding mix (plain) 2 packs (160g)
Prepare Coffee Ganache:
-Cooking chocolate chopped 200g
-Cream 100ml
-Makhan (Butter) 1 tbs
-Instant coffee 1 tbs
-Hot water 1-2 tbs
-Whipped cream
-Chocolate coated biscuits
Directions:
Prepare Biscuit Layer:
-Bowl mein instant coffee aur garam pani dal ker ache tarhan whisk ker lein.
-Whole wheat slices ko dissolved coffee mein dip karein aur 6 x 10 inch serving dish ka bottom mein rakh dein & side per rakh dein.
Prepare Pudding Layer:
-Saucepan mein doodh,condensed milk & instant pudding mix pani dal ker ache tarhan whisk ker lein.
-Chulha on akrein aur musalsal whisk kertay hoye halki ancch per 2-3 minutes kliya paka lein.
-Chulhay s ahata lein aur whisk kertay hoye custard ko thanda & garha ker lein.
-Soaked biscuits ki layer ka upper dal ker evenly pheela lein.
-30 minutes ya set ho janay tak refrigerate ker lein.
Prepare Coffee Ganache:
-Bowl mein cooking chocolate,cream aur makhan dal ker ek minute kliya microwave ker lein phir ache tarhan mix ker lein.
-Bowl mein instant coffee aur garam pani dal ker ache tarhan mix ker lein.
-Melted chocolate mein dissolved coffee dal ker ache tarhan mix karein aur piping bag mein transfer ker lein.
-Pudding layer per coffee ganache ki layer laga ker evenly pheela lein.
-1 hour kliya refrigerate ker lein.
-Whipped cream aur chocolate coated biscuits sa decorate ker lein & thanda serve karein!
Salted caramel & chocolate eclairs
Another awesome recipe for those with a sweet tooth! Step by step guide for salted caramel & chocolate eclairs.
How Two Brothers Mastered a Classic French Pastry: The Eclair — The Experts
At Les Eclaireurs in Lyon, France, brothers Guillaume and Romain Luyat specialize in a variety of sweet and savory eclairs. Follow along as they make their signature pink praline pastry.
Credits:
Director/Producer: Anna Muckerman
Camera: Anna Muckerman, Mohamed Ahmed
Editor: Anna Muckerman
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Caramel Eclairs
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Eclairs
While éclairs in the wonderful world of French pastries are made with custard hidden inside, éclairs as we know them here in Australia are split and generously filled with whipped cream.
A neat trick for a great éclair cream filling is adding mascarpone. It adds structure so the cream doesn’t completely squirt out when you take a bite (because don’t you just hate that!?), as well as improving storage quality.
And as for the choux pastry? It’s light-as-air and beautifully crisp, something you rarely see with store bought eclairs!
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