Salted Caramel Eclairs
Servings: Makes 12
Prep Time: 1 Hour
My partner Jesse loves coffee and éclairs so I have developed a recipe for him that combines both and makes them into an irresistible afternoon tea treat. These salted caramel éclairs are just so good, they cannot be missed when you are planning your tea party.
Personally, I think this is one of the nicest recipes from my book It’s Teatime and I think you’ll agree with me in that these Thermomix salted caramel eclairs have maximum indulgence potential. The eclairs are perfectly sized for an afternoon tea feast and make a superb addition to any sweet arrangement. My new book It’s Teatime is a true masterpiece. The ideal book for anyone who is looking to throw an unforgettable afternoon tea party at home or just make the most gorgeous looking bakes. From savoury bites to the most delectable cakes, this book is packed with inspiration for the ultimate treats. With 70 recipes, tips and tricks and a bit of history, you can use this Thermomix recipe book to make the ultimate afternoon tea.
- 150g water
- 80g unsalted butter, in small cubes
- 1 pinch sea salt
- 10g caster sugar
- 120g plain flour
- 3 large eggs
- 60g maple syrup
- 60g caster sugar
- 1 tsp vanilla extract
- 1 pinch sea salt
Filling and Decoration
- 225g icing sugar
- 3 tsp instant coffee granules
- 50-100g water
- 300g heavy whipping cream
- 12 coffee beans
- 200g dark chocolate, in small chunks
- Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line two large rectangular baking trays with greaseproof paper and set aside.
- To make the pastry, place the water, butter, salt and caster sugar in the mixing bowl. Melt 5 Min. / 100°C / Speed 1.
- Add the plain flour and mix 20Sec. / Speed 4. Remove the lid and leave to cool for 10minutes. Then mix again 1.5 Min. / Speed 5 while slowly cracking the eggs through the hole in the mixing bowl lid. Mix again 30 Sec. / Speed 5.
- Transfer the mixture into a piping bag and cut off the bottom to make a small opening. Pipe 7cm long sausages on the prepared trays, leaving some space in between because they will 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 cut little slits in each éclair then bake again for a further 3 minutes.
- To make the salted caramel filling, start by preparing the salted caramel. Place the maple syrup, sugar, vanilla extract and salt in the mixing bowl. Cook 5 Min. / Varoma / Speed 2 / no measuring cup. Pour into a small bowl and leave to cool. Clean the mixing bowl.
- To make the icing, place the icing sugar, instant coffee granules and 50g water in the mixing bowl then combine 20 Sec. / Speed 3 until it resembles thick custard. You may have to add more water depending on the consistency. Transfer into a bowl and cover with cling film. Set aside. Clean the mixing bowl again.
- Once caramel is cool, insert the butterfly whisk and pour in the cream. 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 and 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 and decorate with a coffee bean (optional).
- To melt the chocolate, place it in the mixing bowl. Chop 7 Sec. / Speed 9. Then melt 3 Min. / 37°C / Speed 1. Pour into a piping bag and cut off only the tip and quickly drizzle over the eclairs. Leave to set before serving. Serve chilled. Enjoy!