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Salted caramel chocolate éclairs


"Anything with salted caramel has won me, especially the chocolate éclairs from Flour and Stone."
Lorna Ashford, Middle Park, Vic

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You'll need

180 ml milk 150 gm butter, diced 1 tsp caster sugar 250 gm (1 cups) plain flour, sieved 6 eggs   Ganache 250 ml (1 cup) pouring cream 250 gm dark chocolate (60% cocoa solids), coarsely chopped   Hazelnut praline 100 gm caster sugar 10 gm liquid glucose 100 gm hazelnuts, blanched   Salted caramel pastry cream 250 gm caster sugar 125 ml (½ cup) milk, at room temperature 150 ml pouring cream, at room temperature 200 gm (about 12) egg yolks 50 gm (1/3 cup) plain flour 100 gm mascarpone

Method

  • 01
  • Preheat oven to 200C. Bring milk, butter, sugar, 180ml water and a pinch of salt to the boil in a saucepan over high heat, reduce heat to low, add flour and stir continuously until dough comes away from sides of pan (2-3 minutes). Transfer to an electric mixer fitted with a paddle attachment and beat until room temperature (10-12 minutes). Add eggs one at a time, beating well between each addition. Transfer mixture to a piping bag fitted with a 1.5cm nozzle and pipe 15cm cylinders onto a baking tray lined with baking paper, leaving 5cm-6cm of space in between. Bake until golden and crisp, turning tray once (25-30 minutes). Remove from oven and cool.
  • 02
  • For ganache, bring cream just to the boil in a saucepan over high heat. Place chocolate in a bowl, pour cream in and stir until chocolate melts (3-5 minutes), then cool completely.
  • 03
  • For hazelnut praline, stir sugar, glucose and 100ml water in a small saucepan over medium-high heat to dissolve sugar, bring to the boil and cook without stirring until dark caramel, brushing sides of pan with a wet pastry brush if sugar crystals form (10-12 minutes). Remove from heat, stir in hazelnuts, spread on a baking tray lined with baking paper and stand until set (15 minutes). Break into small pieces and set aside.
  • 04
  • For salted caramel pastry cream, stir 210gm sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring until caramel (4-5 minutes). Add milk, 125ml cream and 1 tsp sea salt, and whisk to combine (1-2 minutes; be careful, mixture will foam up). Increase heat and bring caramel to the boil. Whisk yolks and remaining sugar in a bowl to combine, then whisk in flour. Stir in a ladleful of caramel mixture, then transfer yolk mixture to pan of hot caramel. Cook for 1 minute, whisking continuously, then remove from heat, pour into a heatproof dish, cover closely with plastic wrap to prevent a skin forming and cool to room temperature (25-30 minutes). Whisk mascarpone with remaining cream until firm and gently fold into salted caramel pastry cream. Spoon into a piping bag fitted with a 1cm nozzle and refrigerate until needed.
  • 05
  • Halve pastries lengthways with a serrated knife, pipe filling onto bases and sandwich with the tops. Spoon ganache over the top, sprinkle with pieces of hazelnut praline and serve immediately.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 12 people

Featured in

Oct 2014

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