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Éclair with salted caramel

Éclair with salted caramel.

Ingredients

90gSugar
45gWater
115gwarm whipped cream
10gSalted butter
100gCream
30gGlucose
210gwhite fondant
50gIcing sugar
1gelatin sheet
250gMascarpone

Preparation

  1. First follow the basic recipe for making an éclair. Check 'making éclair' at CuliTools.
  2. Soak 1 sheet of gelatin in cold water.
  3. Make a blonde caramel from the sugar and water.
  4. Carefully add the warm cream, let it cool down to about 60°C. Add the gelatin followed by the salted butter and season with a pinch of fleur de sel.
  5. Add this to the mascarpone and stir well.
  6. Chill in the refrigerator for at least two hours before use.
  7. Make the glaze: caramelize the powdered sugar to a blonde caramel
  8. Add the glucose and bring this to 104°C, then carefully add 100 grams of cream and bring this to 109°C, remove from the heat and stir in the salted butter.