So this weekend, our challenge was to make them at home, and they turned out great! As I always say, with a little desire and enthusiasm, there is almost nothing impossible in the kitchen!<\/p>\n
I leave you the recipe in detail, so that you can make it.<\/p>\n
INGREDIENTS: (for 10\/12 units)<\/strong><\/em><\/h5>\nDough for custard and salted caramel eclairs:<\/strong><\/em><\/p>\n\n- 120 gr flour<\/li>\n
- 3 eggs<\/li>\n
- 30 ml of water<\/li>\n
- 20 gr sugar<\/li>\n
- 120 gr of butter<\/li>\n
- A pinch of salt<\/li>\n<\/ul>\n
Salted caramel sauce:![\"Custard](\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/07\/Snapseed-36.jpg\")
<\/a><\/strong><\/em><\/p>\n\n- 100 gr white sugar<\/li>\n
- 2 tablespoons of water<\/li>\n
- 1 tablespoon lemon juice<\/li>\n
- 100 ml whipping cream 35% MG<\/li>\n
- 30 gr of butter<\/li>\n
- 1 teaspoon salt flakes (or common salt)<\/li>\n<\/ul>\n
Pastry cream:<\/strong><\/em><\/p>\n\n- 250 gr of whole milk<\/li>\n
- 25 gr cornstarch<\/li>\n
- 50 gr sugar<\/li>\n
- 2 small eggs<\/li>\n
- 5 drops of vanilla essence<\/li>\n<\/ul>\n
.<\/p>\n
RECIPE ELABORATION STEP BY STEP:<\/strong><\/em><\/h5>\n\n- In a saucepan put the sugar, water and lemon juice. Place over medium heat. You will see how the sugar melts and caramelizes little by little forming bubbles. Stir the pan from time to time, holding the pan by the handle and making circular movements. Depending on the fire it will take more or less, from 5 to 10 minutes. We have to obtain a slightly golden or brownish color.<\/li>\n
- Heat the cream in a glass in the microwave, make sure it is very hot.
![\"Custard](\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/07\/FullSizeRender-11.jpg\")
<\/a><\/li>\n- Remove from the heat and add the butter. Stir with a spatula so that it melts and then add the cream. You will see that it rises like foam but it will soon go down.<\/li>\n
- Return the saucepan to medium heat, and stir nonstop for about 5 minutes until slightly thickened. Add the salt and stir again. Even if you think it is liquid, when it cools down and you leave it in the fridge for a few hours, it will thicken considerably, but it will still have the perfect texture for coating our \u00e9clairs.<\/li>\n
- For the dough of these custard and salted caramel eclairs,<\/strong> Put the butter, water, sugar and salt in a saucepan. Heat over low heat until the sugar melts, stirring with a spatula.<\/li>\n
- Pour in all the flour, and stir firmly with the spatula until the dough absorbs all the liquid. Turn off the heat. Remove and let it cool down a few minutes.<\/li>\n
- Now add the eggs one by one, stirring well until each egg is fully integrated into the batter.<\/li>\n
- Put the dough in a piping bag with a wide mouth. Place a baking paper on the baking tray and grease with butter. Start to put some small mounds of dough, about 7 cm long and 3 cm thick. Then bake them in the oven and they will grow.<\/li>\n
- Preheat the oven to 180\u00ba c and bake for 35\/40 minutes or until golden brown.<\/li>\n
- In the meantime we make the pastry cream. In a bowl beat the eggs with the sugar and vanilla, then add the cornstarch and stir. Heat the milk in a saucepan, without boiling. Then pour the milk little by little into the bowl, stirring at the same time with a whisk, so that the eggs do not curdle. Once you have poured all the milk, pour this mixture back into the saucepan, and over medium heat, cook for about 7 minutes, stirring constantly with the whisk. You will see how it thickens slightly and then more when it cools down.<\/li>\n
- Pour the cream into a container covered with cling film (sticking to the cream). That way it will not crust. Reserve in the refrigerator.<\/li>\n
- Let them cool. Now you have to fill them with a little pastry cream. Use a piping bag with a small nozzle. Put some of the cream in the piping bag. Previously make some holes in the eclairs with the help of a straw, at one end. Bring the nozzle close to the hole of the eclair, press carefully to fill the cupcake. Repeat with all the eclairs.<\/li>\n
- Place these delicious custard and salted caramel eclairs on a platter, plate or wherever you want to serve them, and pour a little caramel sauce over the top.<\/li>\n<\/ol>\n
Now all that remains is to enjoy these delicious pastry cream and salted caramel eclairs<\/strong> with a good tea or coffee and always, always, in good company.<\/p>\nI remind you that on my instagram @cocinayviajes<\/a> ,I usually leave in stories and in highlights, some videos making my recipes that will help you a lot, or so I hope. In addition to some recommendations on products, restaurants, getaways, family plans, and my healthy lifestyle.<\/p>\n
- \n
- 120 gr flour<\/li>\n
- 3 eggs<\/li>\n
- 30 ml of water<\/li>\n
- 20 gr sugar<\/li>\n
- 120 gr of butter<\/li>\n
- A pinch of salt<\/li>\n<\/ul>\n
Salted caramel sauce:
<\/a><\/strong><\/em><\/p>\n- \n
- 100 gr white sugar<\/li>\n
- 2 tablespoons of water<\/li>\n
- 1 tablespoon lemon juice<\/li>\n
- 100 ml whipping cream 35% MG<\/li>\n
- 30 gr of butter<\/li>\n
- 1 teaspoon salt flakes (or common salt)<\/li>\n<\/ul>\n
Pastry cream:<\/strong><\/em><\/p>\n
- \n
- 250 gr of whole milk<\/li>\n
- 25 gr cornstarch<\/li>\n
- 50 gr sugar<\/li>\n
- 2 small eggs<\/li>\n
- 5 drops of vanilla essence<\/li>\n<\/ul>\n
.<\/p>\n
RECIPE ELABORATION STEP BY STEP:<\/strong><\/em><\/h5>\n
- \n
- In a saucepan put the sugar, water and lemon juice. Place over medium heat. You will see how the sugar melts and caramelizes little by little forming bubbles. Stir the pan from time to time, holding the pan by the handle and making circular movements. Depending on the fire it will take more or less, from 5 to 10 minutes. We have to obtain a slightly golden or brownish color.<\/li>\n
- Heat the cream in a glass in the microwave, make sure it is very hot.<\/a><\/li>\n
- Remove from the heat and add the butter. Stir with a spatula so that it melts and then add the cream. You will see that it rises like foam but it will soon go down.<\/li>\n
- Return the saucepan to medium heat, and stir nonstop for about 5 minutes until slightly thickened. Add the salt and stir again. Even if you think it is liquid, when it cools down and you leave it in the fridge for a few hours, it will thicken considerably, but it will still have the perfect texture for coating our \u00e9clairs.<\/li>\n
- For the dough of these custard and salted caramel eclairs,<\/strong> Put the butter, water, sugar and salt in a saucepan. Heat over low heat until the sugar melts, stirring with a spatula.<\/li>\n
- Pour in all the flour, and stir firmly with the spatula until the dough absorbs all the liquid. Turn off the heat. Remove and let it cool down a few minutes.<\/li>\n
- Now add the eggs one by one, stirring well until each egg is fully integrated into the batter.<\/li>\n
- Put the dough in a piping bag with a wide mouth. Place a baking paper on the baking tray and grease with butter. Start to put some small mounds of dough, about 7 cm long and 3 cm thick. Then bake them in the oven and they will grow.<\/li>\n
- Preheat the oven to 180\u00ba c and bake for 35\/40 minutes or until golden brown.<\/li>\n
- In the meantime we make the pastry cream. In a bowl beat the eggs with the sugar and vanilla, then add the cornstarch and stir. Heat the milk in a saucepan, without boiling. Then pour the milk little by little into the bowl, stirring at the same time with a whisk, so that the eggs do not curdle. Once you have poured all the milk, pour this mixture back into the saucepan, and over medium heat, cook for about 7 minutes, stirring constantly with the whisk. You will see how it thickens slightly and then more when it cools down.<\/li>\n
- Pour the cream into a container covered with cling film (sticking to the cream). That way it will not crust. Reserve in the refrigerator.<\/li>\n
- Let them cool. Now you have to fill them with a little pastry cream. Use a piping bag with a small nozzle. Put some of the cream in the piping bag. Previously make some holes in the eclairs with the help of a straw, at one end. Bring the nozzle close to the hole of the eclair, press carefully to fill the cupcake. Repeat with all the eclairs.<\/li>\n
- Place these delicious custard and salted caramel eclairs on a platter, plate or wherever you want to serve them, and pour a little caramel sauce over the top.<\/li>\n<\/ol>\n
Now all that remains is to enjoy these delicious pastry cream and salted caramel eclairs<\/strong> with a good tea or coffee and always, always, in good company.<\/p>\n
I remind you that on my instagram @cocinayviajes<\/a> ,I usually leave in stories and in highlights, some videos making my recipes that will help you a lot, or so I hope. In addition to some recommendations on products, restaurants, getaways, family plans, and my healthy lifestyle.<\/p>\n