Advertisement
Salted Caramel éclairs
- Yield:
16
pastries - Difficulty
Easy
- Ready in
3 hr
Published 2015
THE RECIPE éclairs are the quintessential pâte à choux, and although this pastry is common, it is often made incorrectly, resulting in a soft, deflated shell and chewy bite. Done properly, it has a crisp, crunchy exterior. Even better, this version has a filling far more interesting than the traditional Bavarian cream.
Ingredients
1 pound 8 ounces
Method
Preheat oven to . Pipe prepared pâte à choux dough into375°F
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe