- 15 Choux Pastry Éclairs
- Pre-rolled puff pastry
Caramel Cream Filling
- 250ml freshly whipped cream
- 50g premade caramel (Nestlé)
- 125g granulated sugar
- 50g sliced almonds
Choux Pastry Éclairs
Please see the recipe to make Choux Pastry Éclairs here.
Puff Pastry Base
Using pre-rolled puff pastry, place it on a baking tray lined with non-stick baking paper, stab the pastry all over with a fork to stop the pastry puffing up so much. Place another sheet of non-stick baking paper on top and then another baking tray to weigh the pastry down, then bake at 220°C until a dark golden-brown colour. Cool and then using a sharp serrated knife, cut small rectangles almost the same size as the base of the éclair (just a few millimetres larger all around). Set aside - this is the base of your éclair.
Place the sugar in a large non-stick frying pan and bring to a dry caramel over a medium heat. This is done by stirring with a wooden spoon until the sugar turns a light caramel-amber colour. Remove from the heat and add the sliced almonds, stir to combine.
Place the hot caramel onto a baking tray lined with non-stick baking paper and then place another sheet of non-stick baking paper on top. Using a rolling pin, roll out the mixture between the 2 sheets until around 3mm thick. Allow to cool slightly before peeling the baking paper off both sides. Using a large, sharp chef's knife, cut into little rectangles the same size/length as the éclairs so that they can sit on top.
Cut the éclairs horizontally, in the meantime heat a small amount of sugar in a small frying pan until it's a caramel and then using a teaspoon, smear a little onto the top of the puff pastry rectangle and stick the bottom part of the éclair onto it. Smear some more caramel in the top part of the éclair and then immediately place the small nougatine rectangle slat on top to glue it on. Fill the bottom half with the caramel cream using a piping bag fitted with a star tube, then place the top part of the éclair back on.