Salted butter caramel "Religieuse éclair" recipe
Ingredients
The choux pastry:
- 250ml milk
- 60g butter
- 125g flour
- 4 eggs
- 1 pinch of salt
- 1 pinch of sugar
The confectioner’s cream:
- 500ml milk
- 100g sugar
- 5 egg yolks
- 45g custard powder (or flour)
The caramel:
- 150g sugar
- 1l cream
- Fleur de sel (salt)
Preparation
Make the choux pastry:
Bring the milk, butter, salt and sugar to the boil.
When boiling, add the flour all at once.
Dry out the choux pastry for a few seconds with a spatula.
Remove from heat then add the eggs one by one, stirring continuously.
Roll out the layers of choux pastry and cook for around 20min at 180°C.
Make the cream:
Boil the milk.
Beat the eggs with the sugar and pastry cream powder.
Pour in the boiling milk and cook for around 5min.
Put to one side and chill.
Make the caramel:
Caramelise the sugar at a low heat.
Once caramelised, us the cream to deglaze, then reduce to the desired volume.
Add a few grains of sel de Guérande salt.
Glaze the éclairs with the caramel.
Flavour the cream with the caramel and pour over the choux pastries. Enjoy!
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
The chef's trick
Drying out the choux pastry removes excess water. Start on a high heat, working the pastry energetically with a spatula, in a back-and-forth motion. When you can see it is no longer sticking to the pan, this means it is dried out. Once this is done, add the eggs one by one.