Salted Maple Caramel Eclair Recipe

Salted Maple Caramel Eclair Recipe

You won’t be able to resist these delicious, light and fluffy eclairs, filled with maple crème pâtissière. Topped with salted maple caramel sauce. Recipe inspired by the Great British Bake Off.

Ingredients

• Salted Maple Caramel Sauce
• 150g Pure Maple Syrup, Dark Robust
• 100g brown sugar
• 25g unsalted butter
• 125ml double cream
• Generous pinch of salt
• Choux Pastry
• 65g unsalted butter
• 100g plain flour
• Pinch of salt
• 3 eggs, beaten
• Crème Pâtissière
• 300ml milk
• 150ml double cream
• 3 egg yolks
• 1 teaspoon vanilla
• 50g Pure Maple Syrup, Amber Rich
• 50g corn flour

Instructions

1. Preheat the oven to 220C/200 Fan/Gas Mark 7 and line a large baking tray.
2. Begin making the salted maple caramel sauce. Add the maple, sugar and butter to a medium saucepan over a medium heat and bring to the boil, whisking occasionally. Take off the heat and add the cream a little at a time, whisking. Return to the heat and cook until the sauce has thickened and it coats the back of a spoon.
3. Next make the choux pastry. In another saucepan place the butter and 150ml of cold water and heat gently. Turn up the heat and bring the mixture to the boil.
4. Remove from the heat and tip the dry ingredients in all at once. Beat with a wooden spoon until everything is well combined.
5. Leave to cool for a couple of minutes. Add the beaten eggs a little at a time, beating continuously, until the mixture becomes smooth and shiny.
6. Place the choux pastry in a piping bag and cut a large hole at the end, about 2cm. Pipe 11 to 12 eclairs, well spaced on the lined baking tray. Tip: on the underside of the parchment paper, use a ruler to mark out 12 eclairs about 10cm long to use as a guide.
7. Bake for 10 minutes, then reduce the temperature to 200C/180C Fan/Gas Mark 6 and bake for a further 15 minutes until puffed and golden. As soon as they are baked, place on a wire rack and poke both ends with a skewer to let the steam out.
8. While the eclairs are baking, prepare the maple crème pâtissière. In a saucepan heat the milk and cream to a simmering point.
9. In a large bowl whisk together the remaining ingredients. Pour the hot milk and cream into the egg mixture and whisk well. Tip this back into the saucepan and heat until it thickens, whisking continuously. Remove from the heat, pour onto a baking tray and cover with clingfilm. Allow to cool completely before using.
10. Place the cooled maple crème pâtissière into a piping bag with a small round nozzle. Pipe into the cold eclairs and coat the top with the cooled salted maple caramel sauce.