In exceptional circumstances, exceptional chronicles. During confinement, Pierre Herbulot offers you weekly chef recipes to redo at home. This week, he offers caramel eclairs by Christophe Adam (the eclair of genius).
Recipe :
For the choux pastry:
160g of water
160g milk
160g flour
160g sweet butter
6g of sugar
4g salt
8g liquid vanilla
6 eggs
In a saucepan, pour the water, sugar, salt and butter cut into small pieces and the liquid vanilla. Bring the mixture to a boil then remove from the heat. Add the flour all at once and mix very quickly with a whisk. Make a ball with the spatula. Return to the heat and stir again until the mixture no longer sticks to the bottom of the pan. Then pour into a bowl and add the whole eggs one by one, mixing vigorously until you get a brittle ribbon.
Put the choux pastry in a pastry bag and place it in the desired shape on a baking sheet.
Bake for 45 minutes at 175 °
Creme caramel :
1g of gelatin
7g of water
115g liquid cream (35%)
90g sugar
55g butter
1 pinch of fleur de sel
175g mascarpone
Soak the gelatin in water, bring the cream to a simmer. Cook the sugar to obtain a brown caramel and deglaze with the cream, add the butter and salt, then allow to cool to 50 degrees before adding the drained gelatin then the mascarpone cream. Reserve two hours in the fridge.
The caramel fondant:
55g liquid cream
30g sugar
20g glucose
5g semi-salted butter
240g of fondant.
Make a brown caramel with the same method as for the caramel cream and then incorporate the fondant.
Assembly: With the tip of a knife, drill three holes under the éclairs and garnish generously with caramel cream. Dip the flash in the heated fondant and remove the excess.