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Salted Caramel Éclairs with a Chocolate Glaze
- Makes
12
- Difficulty
Medium
By Prue Leith and Peta Leith
Published 2019
This is a bit of a cheat’s éclair. Normally they are filled with a crème pâtissière, but here I use whipped cream with Carnation caramel, which comes in a tin and is like dulce de leche. It’s so easy to whip up, and tastes delicious, so I don’t see why not. They’re traditionally topped with chocolate glacé icing, but I think chocolate ganache is far more delicious, if a little more rustic-looking. You will need a piping bag and round nozzle. (
Ingredients
Method
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I take it to mean "Nestle carnation condensed milk" maybe its just a uk product…
Carnation caramel is a product sold in some markets which contains sweetened condensed milk which has been caramelized for you by the manufacturer (as mentioned in the recipe intro, this is what the Spanish call dulce de leche). If you can't find this product, or prefer to do it yourself, you can caramelize standard Nestlé condensed milk by (carefully) simmering a can in boiling water, as described in Peter Gordon's recipe for Banoffee Pie.
Thank you. I thought that might be the case but I wasn't sure. As always, you are very helpful!
Whipping cream can be whipped- the end result is slightly lighter and also a bit less stable than the result of whipping double cream (which has a slightly higher fat content). Since double cream is a bit more widely available and commonly purchases, UK recipes tend to specify it, but I think generally you will be fine with 35% whipping cream or North American "heavy cream" in a recipe which specifies double cream