Salted Butter Caramel Éclair – Vegetarian

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Salted Butter Caramel Éclair - Vegetarian

The Salted Butter Caramel Éclair combines the rich and creamy flavors of salted caramel with the light and airy texture of choux pastry, creating a dessert that's both indulgent and sophisticated. Each bite brings a delightful harmony of sweet and salty, with a caramel filling that's perfectly balanced by the hint of sea salt.
Temps de préparation 30 minutes
Temps de cuisson 25 minutes
Temps total 55 minutes
Type de plat Dessert
Cuisine French
Portions 10 servings
Calories 320 kcal

Ingrédients
  

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter, cubed
  • 1 teaspoon sea salt
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a saucepan, combine water, 1/2 cup unsalted butter, and 1/4 teaspoon salt. Bring to a boil over medium heat.
  • Once boiling, remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
  • Return the dough to low heat and continue to stir for 2 minutes to dry out the dough. Transfer the dough to a bowl and let it cool for 5 minutes.
  • Add the eggs one at a time to the dough, beating well after each addition until smooth and glossy.
  • Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long éclair shapes onto the prepared baking sheet.
  • Bake for 20-25 minutes, or until the éclairs are puffed and golden brown. Let cool completely on a wire rack.
  • For the caramel, heat granulated sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
  • Once the sugar is melted, add the heavy cream slowly, stirring continuously until smooth. Be careful of splatters.
  • Add the cubed butter and sea salt, stirring until fully combined. Let the caramel cool to room temperature.
  • For the icing, whisk powdered sugar, milk, and vanilla extract together in a bowl until smooth and glossy.
  • To assemble, use a small knife to make a hole in the end of each éclair. Fill a piping bag with the cooled caramel and pipe the filling into each éclair.
  • Dip the top of each éclair into the icing, and sprinkle with a pinch of sea salt if desired. Let the icing set before serving.

Nutrition (per 100g)

Serving: 100g | Calories: 320kcal | Carbohydrates: 40g | Protéines: 5g | Fat: 16g | Sucre: 26g
Keyword baked goods, baking, caramel lovers, creamy filling, decadent, dessert, éclairs, French pastries, golden brown, gourmet dessert, homemade, patisserie, rich flavor, salted caramel, sweet treat
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