Welcome to Mrs Rogers Test Kitchen - it’s ECLAIR time.
Combine the water and butter in a pot. Bring to the boil. Remove from heat and stir in the flour until completely combined and the dough is pulling away from the sides of the pot. Set aside to cool for 5 minutes.
Line a baking tray and set oven to 180C fan-force. Add the eggs, one at a time to the dough and stir until completely mixed in. Place teaspoon sided blobs onto your baking tray. You can pipe these in a line or make them as pretty as you like. Cook in the oven for 25-30 minutes until the eclairs double in size and turn golden. Reduce the oven temperature to 100C fan-force and continue to cook the eclairs for a further 15-20 minutes. Remove from oven.
Carefully cut the very top 3rd off each eclair and scoop out the dough. Return the lids and cases to the oven for a further 20-30 minutes at 100C fan-force to dry out. At this stage you can store them in an airtight container for 3-5 days.
To make the caramel cream filling:
In a pot, gently heat the brown sugar until the sugar has melted. Do this on a very low heat as sugar will burn very quickly. Remove from the heat and gently stir in 1/2 of the cream. The cream may sizzle as you pour it onto the warm sugar. Stir until combined and if you need to replace it onto the heat to dissolve the sugar into the cream do so. Remove from heat and add additional cream. Place in the fridge overnight or for at least 6 hours until completely cooled.
Make Eclairs as above.
To make the toffee:
In a pot bring to the boil the sugar, water, butter, seas salt and vinegar. Continue to boil on a medium heat until the toffee gets to the crack stage. To test this, have a saucer with ice cold water next to where you are cooking. Place 1 drop of the toffee into the water then feel what it’s like. If it goes hard, then it’s ready. Pour into a greased dish and sprinkle the black salt flakes over top. Set aside to cool completely. Once cooled, smash into large crumbs.
Whip the caramel cream until just stiff and stir 1/2 of the crumbed toffee through. Fill the eclair. Place the top on. Drizzle with melted white chocolate and sprinkle the crumbed salted toffee on top. Serve.
Ingredients
Directions
Combine the water and butter in a pot. Bring to the boil. Remove from heat and stir in the flour until completely combined and the dough is pulling away from the sides of the pot. Set aside to cool for 5 minutes.
Line a baking tray and set oven to 180C fan-force. Add the eggs, one at a time to the dough and stir until completely mixed in. Place teaspoon sided blobs onto your baking tray. You can pipe these in a line or make them as pretty as you like. Cook in the oven for 25-30 minutes until the eclairs double in size and turn golden. Reduce the oven temperature to 100C fan-force and continue to cook the eclairs for a further 15-20 minutes. Remove from oven.
Carefully cut the very top 3rd off each eclair and scoop out the dough. Return the lids and cases to the oven for a further 20-30 minutes at 100C fan-force to dry out. At this stage you can store them in an airtight container for 3-5 days.
To make the caramel cream filling:
In a pot, gently heat the brown sugar until the sugar has melted. Do this on a very low heat as sugar will burn very quickly. Remove from the heat and gently stir in 1/2 of the cream. The cream may sizzle as you pour it onto the warm sugar. Stir until combined and if you need to replace it onto the heat to dissolve the sugar into the cream do so. Remove from heat and add additional cream. Place in the fridge overnight or for at least 6 hours until completely cooled.
Make Eclairs as above.
To make the toffee:
In a pot bring to the boil the sugar, water, butter, seas salt and vinegar. Continue to boil on a medium heat until the toffee gets to the crack stage. To test this, have a saucer with ice cold water next to where you are cooking. Place 1 drop of the toffee into the water then feel what it’s like. If it goes hard, then it’s ready. Pour into a greased dish and sprinkle the black salt flakes over top. Set aside to cool completely. Once cooled, smash into large crumbs.
Whip the caramel cream until just stiff and stir 1/2 of the crumbed toffee through. Fill the eclair. Place the top on. Drizzle with melted white chocolate and sprinkle the crumbed salted toffee on top. Serve.
