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Make the eclairs and crème pâtissière using our classic recipe.
Mix 150g caramel with the fondant icing sugar. Mix into a thick but drizzly icing, adding a splash of water if it’s too thick. Cover with cling film.
Transfer another 200g caramel to a piping bag and pipe a line along the bottom half of the split eclairs, then sprinkle over a few sea salt flakes.
Pour the double cream into a bowl with the remaining caramel and vanilla bean paste. Beat with an electric hand whisk to thicken the cream to stiff peaks. Fold through the crème pâtissière, then transfer to a piping bag. Pipe generous blobs of cream over the base, then sprinkle over 50g chopped toffee popcorn.
Spread the glaze carefully over the tops of the eclairs, then position on top of the cream. After every four or five eclairs, decorate the tops, while the icing is still wet, with 50g chopped toffee popcorn and a pinch of sea salt flakes.
For more help, see our how to make choux pastry and eclairs video.