Vanilla and Caramel Éclair - Vegetarian

The Vanilla and Caramel Éclair is a sublime creation, combining the airy lightness of a classic French choux pastry with the silky smoothness of vanilla whipped cream and the irresistible allure of a rich caramel glaze. Each éclair is crafted to perfection, blending textures and flavors that make every bite a moment to cherish.

Imprimer la recette Pin Recipe

Temps de préparation 30

Temps de cuisson 25

Temps total 55

Type de plat Dessert

Cuisine French

Portions servings

Calories 450 kcal

Ingrédients

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

4 large eggs

1/4 teaspoon salt

2 cups heavy cream

2 teaspoons vanilla extract

1/2 cup granulated sugar

1/4 cup water

1/2 cup unsalted butter

1 cup powdered sugar

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine 1 cup water and 1/2 cup unsalted butter. Heat until the butter melts and the mixture begins to boil.
Remove from heat and add the flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Transfer the dough to a mixing bowl. Add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy.
Transfer the dough to a pastry bag fitted with a large round tip. Pipe 4-inch-long strips onto the prepared baking sheet.
Bake for 10 minutes at 425°F (220°C), then reduce the heat to 375°F (190°C) and bake for an additional 10-15 minutes until golden brown and puffed. Let cool completely on a wire rack.
For the filling, whip the heavy cream with vanilla extract until stiff peaks form. Fill a pastry bag with the whipped cream and use a small round tip to fill the cooled éclairs.
For the caramel glaze, combine granulated sugar and 1/4 cup water in a saucepan over medium heat. Cook, without stirring, until the sugar dissolves and turns a deep amber color. Remove from heat and carefully stir in 1/2 cup unsalted butter, followed by powdered sugar until smooth.
Dip the filled éclairs into the caramel glaze, allowing any excess to drip off. Place on a wire rack to set.

Nutrition (per 100g)

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Vanilla and Caramel Éclair – Vegetarian