Name: Salted caramel & popcorn eclairs
Prep time: 1 h 45 min
Cook time: 50 min
Total time: 2 h 35 min
Yield: makes 20 eclairs
Cuisine: French
Ingredients: 1 quantity eclairs and crème pâtissière recipe - see link in method; 1 x 397g tin caramel; 600g fondant icing sugar; sea salt flakes; 600ml double cream; 2 tsp vanilla bean paste; 100g chopped toffee popcorn

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Salted caramel & popcorn eclairs

Salted caramel & popcorn eclairs

Cassie Best

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makes 20 eclairs

A challenge

Prep: 1 hr and 45 mins

Cook: 50 mins

plus 3 hours chilling

A star rating of 4 out of 5.2 ratingsRate

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Give the classic French bake a modern makeover! Pipe an indulgent salted caramel filling into light choux pastry buns and scatter with crunchy pieces of toffee popcorn

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 quantity eclairs and crème pâtissière recipe - see link in method
1 x 397g tin caramel
600g fondant icing sugar
sea salt

flakes
600ml double cream
2 tsp vanilla bean paste
100g chopped toffee popcorn

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Nutrition: per eclair

kcal469
fat27g
saturates16g
carbs51g
sugars40g
fibre1g
protein5g
salt0.5g

Method

step 1

Make the eclairs and crème pâtissière using our classic recipe.
step 2

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.
step 3

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.
step 4

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.
step 5

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.

RECIPE TIPS

TO SERVE

The eclairs will look best served as soon as possible after assembling, but will keep in the fridge for 2 days.

Recipe from Good Food magazine, May 2016

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A star rating of 4 out of 5.2 ratings

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