Sunday, 8 July 2012

Winter Warmers: Decadent Indulgence

Mini Eclairs with Salted Caramel and Fresh Banana

Makes 12 mini eclairs

for the eclairs
  • 250ml (8.45 fluid ounces) water
  • 100g (3.53 ounces) unsalted butter, cubed
  • 2.5ml (0.08 fluid ounces) (1/2 t) salt
  • 250ml (8.45 fluid ounces) (1 cup) flour
  • 2 large, free-range eggs
  • for the salted caramel
  • 250g (8.82 ounces) sugar
  • 50ml (1.69 fluid ounces) water
  • 100g (3.53 ounces) butter
  • 100ml (3.38 fluid ounces) cream
  • 2 t sea salt flakes
 for the salted caramel cream
  • 150ml (5.07 fluid ounces) fresh cream
  • 3 T salted caramel
 to serve
  • fresh banana, diced and drizzled with lemon juice

  1. To make the eclairs, pre-heat the oven to 180c and line a baking tray with baking paper.
  2. Bring the water, cubed butter and salt to a simmer.
  3. Add all the flour and with a wooden spoon, mix until the dough forms a ball which pulls away from the sides of the saucepan.
  4. Allow to cool slightly and add the eggs one at a time, beating well after each addition.
  5. Pipe/spoon 12-15 x 5cm (1.97 inches) eclairs onto the prepared baking tray.
  6. Place in the oven and allow to bake for 30-45 minutes until the eclairs are golden brown and cooked through.
  7. Once cooked, remove from the oven and allow to cool.
  8. To make the salted caramel, combine the sugar and water in a saucepan and allow to come to the boil. Cook until the sugar is the colour of Amber then add the butter and cream and stir until smooth. Add the salt and set aside to cool slightly.
  9. To make the salted caramel cream, beat the cream until soft peaks form. Whilst beating, add the warm salted caramel and beat until the mixture is thick.
  10. To serve, slice open the éclairs, spoon in some of the cream mixture, add some chopped bananas and a drizzle of salted caramel.
  11. Serve immediately.
This recipe was originally posted on the Simply Delicious Food Blog.

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