Salted Caramel Éclairs
Tired of the same old chocolate éclairs? When salted caramel cream meets coffee icing... the resulting dessert is heaven! These delicious treats have been shared with us by Sophia Handschuh the Thermomix Baking Blogger.
Recipe Tester Feedback: “Thanks for challenging me to make something out of my comfort zone! Usually I would look at a recipe like this and think, 'Too fiddly and too much mucking around. A great little treat for morning tea with friends. Everyone in the family LOVED them!' - Claire
Contains: Gluten / Dairy / Egg
Preparation Time 1 hour 40 minutes
Cooking Time 23 minutes
Makes 16 éclairs
Cannot be frozen
You will need:
2 large baking trays
2 small bowls
3 piping bags
- water - 150g
- butter - 80g, unsalted, cubed
- sea salt - pinch
- caster sugar - 10g
- plain flour - 120g
- eggs - 3, large
- Salted caramel:
- maple syrup - 60g
- caster sugar - 60g
- vanilla - 1 tsp, extract
- sea salt - pinch
- icing sugar - 225g
- coffee - 1 tsp, instant, granules
- water - 50-100g
- cream - 300g, heavy whipping
- green beans - 12, coffee, optional
- chocolate - 100g, dark, broken up in small pieces
- Preheat the oven to 180C. Line two large baking trays with baking paper.
- If you need to make your own caster sugar, add sugar (70g) to the bowl and grind Speed 9 / 3 seconds. Set aside in a small bowl.
- Add the water (150g), cubed butter (80g), salt (pinch) and caster sugar (10g only) to the bowl. Program 5 minutes / 100C / Speed 1.
- Add the plain flour (120g) to the bowl. Mix Speed 4 / 20 seconds. Remove the lid and leave to cool for 10 minutes.
- Program 1:30 minutes / Speed 5, while slowly cracking the eggs (3) one at a time through the hole in the lid. Scrape down sides.
- Mix again Speed 5 / 30 seconds.
- Transfer the mixture into a piping bag (an extra set of hands is helpful for this step!) and cut off the bottom to make a small opening.
- Pipe 8cm long and 2cm wide sausage shapes on the prepared trays, leaving some space in between for them to expand in the oven.
- Bake in the oven for 20 minutes. Do not open the door during baking or the choux pastry can collapse.
- After 20 minutes, open the door and remove the trays. Cut a slit in the side of each éclair.
- Return to the oven to bake again for a further 3 minutes.
- Add the maple syrup (60g), caster sugar (60g), vanilla extract (1 tsp) and salt (pinch) to the bowl. Program 5 minutes / Steaming Temperature / Speed 2, measuring cap off. Pour into a small bowl and leave to cool.
- Clean the mixing bowl.
- If you need to make your own icing sugar, add sugar (225g) to the bowl and grind Speed 9 / 10 seconds.
- To the icing sugar (225g), add the instant coffee granules (1 tsp) and water (50g) in the bowl. Combine Speed 3 / 20 seconds.
- Insert the whisk attachment. Mix Speed 3 / 30 seconds, or until it resembles thick custard. You may have to add more water depending on the consistency.
- Transfer into a bowl and cover with clingfilm. Set aside. Clean the mixing bowl again.
- Once caramel has cooled slightly (if it is too cool you won't be able to mix it into the cream), add the heavy whipping cream (300g) to the bowl. Insert the whisk attachment. Whisk on Speed 4 until stiff, watching carefully to avoid over-whipping (this could take anywhere from 20-45 seconds).
- Carefully fold in the cooled caramel with your spatula. Transfer the mixture into a piping bag fitted with a star nozzle.
- Open each éclair and fill with some salted caramel cream, then close.
- Spread some of the icing on top of each éclair and decorate with a coffee bean (12 total, if using).
- Add the dark chocolate pieces (100g) to the bowl. Chop Speed 9 / 7 seconds.
- Program 3 minutes / 37C / Speed 1. Pour into a piping bag and cut off only the tip.
- Quickly drizzle the chocolate over the éclairs. Leave to set before serving.
- Serve chilled.