Salted Caramel Éclair
Pastry Chef Salvatore Martone of L'Atelier de Joël Robuchon | New York
Yield: 65 éclair
Adapted by StarChefs | October 2018
INGREDIENTS
Pâte à Choux:
160 grams milk
160 grams butter
6 grams sugar
4 grams salt
8 grams vanilla extract
160 grams all-purpose flour
280 grams eggs
Salted Caramel:
210 grams sugar
540 grams milk
80 grams yolk
40 grams cornstarch
300 grams half-salted butter, diced
1 vanilla bean, split and scraped
Glaçage:
50 grams sugar
30 grams glucose syrup
100 grams cream
15 grams half-salted butter
20 grams fondant
1 gram vanilla powder
METHOD
For the Pâte à Choux:
Heat deck oven to between 150°C and 160°C. In a saucepan, combine milk, butter, sugar, salt, vanilla, and 160 grams water. Bring to a boil, turn off heat, add flour, and stir vigorously with spatula to combine. When the dough is tight and pulls away from the side of the pan, transfer to the bowl of a stand mixer fitted with a paddle. Mix on speed 2 for 2 minutes, to cool slightly. Incrementally add eggs. When dough is stretchy, glossy, and smooth, transfer to a piping bag and pipe Éclairs onto a prepared sheet tray. Bake 40 minutes; cool.
For the Salted Caramel:
To a saucepan, add sugar and make a dry caramel. Remove from heat and deglaze with milk. In a small bowl, combine yolk and cornstarch. Temper yolk mixture into caramel. Return pan to heat and bring to a boil; boil 30 seconds and remove from heat. When caramel cools to 50°C, add butter and combine using an immersion blender. Blend in vanilla. When cooled to room temperature, transfer to a piping bag.
For the Glaçage:
In a saucepan, make a caramel with sugar and glucose. Delgaze with cream and cook to 109°C. Remove from heat and add butter. Cool to 50°C. Add fondant followed by vanilla powder; cool. Hold at 30°C.
To Assemble and Serve:
Fill Pâte à Choux with Salted Caramel. Apply Glaçage to tops.
