Salty Caramel Éclair
Salty Caramel Éclair
Jello - Salty caramel éclair, an all-time favorite French dessert with a twist.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Jello | 1.000 gr | Éclair ingredients |
| Eggs | 1.250 gr | Éclair ingredients |
| Hot water (±80°C) | 1.250 gr | Éclair ingredients |
| Margarine Princess | 160 gr | Craquelin (Éclair crust) Ingredients |
| Brown sugar | 200 gr | Craquelin (Éclair crust) Ingredients |
| Cake type flour | 200 gr | Craquelin (Éclair crust) Ingredients |
| Salt | 4 gr | Craquelin (Éclair crust) Ingredients |
| Minuta Ivoire | 250 gr | Cream ingredients |
| Water | 400 gr | Cream ingredients |
| Milk | 200 gr | Cream ingredients |
| Roma Top (Vegetable cream) | 150 gr | Whipped cream ingredients |
| Casa Cream UHT (Fresh cream) | 150 gr | Whipped cream ingredients |
| Fine Cream Salty Caramel | 550 gr | Whipped cream ingredients |
| Scaldis Dark (compound chocolate) | Extra ingredients |
Preparation
Use the flat beater to mix the Jello with the eggs at low speed. Make sure you mix well. While mixing, gradually add the hot water and 5 minutes before finishing, switch to medium speed.
Use a piping bag with a round nozzle to pipe shapes and sizes that you prefer, onto a slightly greased tray. You can either use Carlex (release agent) or some parchment paper.
Bake at ±200°C for 25-30 minutes, preferably in a deck oven, making sure to allow steam to be released while baking.
Whip the cream ingredients and blend with the Fine Cream Salty Caramel.
Let them cool down, cut in half and then pipe or spoon the whipped minuta cream in between the shells.
Finish decorating as you wish with Scaldis Dark.
Products
Jello
Mix in powder form, for the preparation of choux and éclairs.