Salted caramel and chocolate is a delicious combination in this amazing, afternoon treat.
Melt butter and water until hot and almost bubbling, add flour all at once and beat over the heat. Allow to cool and then add eggs one at a time. Spoon into pastry bag and pipe 12 éclairs. Sprinkle tray with water and bake in the oven at 200 degrees celsius for 15 minutes. Turn the heat down to 170C degrees celsius and bake for a further 10 minutes. Remove and cut holes and return to the oven off and leave until dry.
To make crème patisserie, warm milk on the stove with the vanilla seeds and pod. Separately whisk the egg yolks and sugar until thick add cornflour and whisk, and then add in some hot milk and whisk. Add milk slowly until all combined, strain and return to the stove to cook until thick, cover in glad wrap and refrigerate.
To make the ganache pour the boiled cream over the chocolate, stir after 1 minute and then add butter.
To make the caramel sauce melt sugar until completely melted and turning caramel colour, then add butter & salt flakes, then cream, sieve and chill.
Make chocolate decoration by tempering dark chocolate, heat to 48 degrees celsius or 118F, and then cool to 32 degrees celsius or 89F. Make shards on baking paper.
Assemble éclairs with caramel sauce, crème patisserie and ganache top. Roughly chop pistachios for decoration and top with chocolate and drops of caramel sauce and gold leaf.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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