Who could resist this delicate, caramel pastry for dessert?
Preheat oven to 200 degrees celsius. In a saucepan combine salt, butter and water and melt.
Add flour and stir for a few mixtures to make sure mixture is smooth and moisture is absorbed.
Transfer pastry dough to a large bowl (or food processer) and using a mixer, gradually add eggs until mixture is thick and creamy.
Transfer into a piping bag and pip short éclairs onto a lined baking tray.
Flick a few sprinklings of water onto the trays (helps create steam which = puffy choux).
Bake for 10-15 minutes or until golden and reduce oven temp to 170 degrees celsius for another 15-20 minutes.
Turn oven off and using a small knife stab a little hole into your rounds.
Allow choux to remain in oven for another 15-20 minutes to make sure all moisture has gone.
Remove and cool.
In a saucepan combine half sugar, milk and golden syrup and heat until hot.
Small bowl, whisk rest of the sugar and pinch of salt with the eggs until well combined.
Add cornflour and whisk well, add cornflour mix to the hot milk and heat gently until thick, put crème in a flat baking dish and cover with glad wrap before putting in the fridge to cool.
Once both pastry and crème is cool, cutting the éclairs almost in half, pipe a line of crème pat down the middle of the éclair.
Combine all items and mix well.
Spread icing over each éclair and top with sea salt flakes and drizzle with white chocolate.
Nutritional analysis per serving (16 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.
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