This recipe offers all the great elements of an éclair – pastry, cream and chocolate – but with a little less work and time involved.
Ingredients
For the choux pastry
200ml/7fl oz water
85g/3oz unsalted butter, plus a little extra for greasing
1 tbsp caster sugar
pinch salt
115g/4oz plain flour, sifted
3 free-range eggs, beaten
For the filling
300ml/10fl oz whipping cream
2 tbsp icing sugar
1 tsp vanilla bean paste
4 tbsp salted caramel spread (dulce de leche)
For the ganache
200g/7oz dark chocolate
100ml/3½fl oz double cream
100g/3½oz milk chocolate, chopped
Method
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