Caramel And Popcorn Eclair

Name: Caramel And Popcorn Eclair
Ingredients: 1 3/4 cups milk chocolate chopped; 5 3/4 tablespoons caramel sticks, such as Carambar candy; heavy cream 30 cl., 30% fat minimum; 1 cup butter room temperature; 7/8 cup water; 9/16 cup milk; 2/3 teaspoon salt; 5/8 tablespoon vanilla extract liquid; 1 1/4 cups granulated sugar; 1 1/4 cups flour; 1 1/8 cups eggs; 2 tablespoons corn syrup; popcorn

13 ingredients

23 steps

Ingredients

1 3/4 cups milk chocolate chopped
5 3/4 tablespoons caramel sticks, such as Carambar candy
heavy cream 30 cl., 30% fat minimum
1 cup butter room temperature
7/8 cup water
9/16 cup milk
2/3 teaspoon salt
5/8 tablespoon vanilla extract liquid
1 1/4 cups granulated sugar
1 1/4 cups flour
1 1/8 cups eggs
2 tablespoons corn syrup
popcorn

Directions

1

First, prepare the filling.
2

Chop the chocolate with a knife and put in a medium-sized bowl.
3

In a large saucepan melt the caramels with the cream.
4

When the mixture is quite hot, pour it over the chocolate. Mix.
5

Allow the mixture to cool before adding 80 grams of butter.
6

Put the ganache into a piping bag with a 0.5 tip, store in a cool place for it to harden a bit before filling the eclairs.
7

Then, prepare the eclairs.
8

Boil 160 grams of water, milk, salt, vanilla extract, 6 grams of granulated sugar, and 180 grams of butter in a saucepan .
9

Off the heat add flour all at once.
10

Mix, then put back over heat until the mixture comes away from the sides of the pan (after about 1 minute). Move the dough to a large bowl.
11

Add the eggs one by one, rapidly mixing between each. Only add the next one if the latter is completely incorporated into the dough.
12

Use a pastry bag (1 centimeter diameter tip) to shape eclairs 11 centimeter long on a baking sheet covered with parchment paper. Your eclairs will rise during cooking so be sure to space them enough. Using a wet fork lightly scratch over the entire length so that they rise evenly.
13

Heat oven to 250 degrees Celsius. When the oven is hot, put the eclairs in and turn it off for 10 minutes. Then, turn it back on to 160 C for 20-30 minutes depending on the size of the eclairs.
14

Let them cool on a rack.
15

Once the eclairs are cool, poke 2 holes, either at each end or under.
16

Garnish the eclairs with a filling using a piping bag.
17

Finally, prepare the icing.
18

Mix 250 grams of granulated sugar and 100 grams of water and bring to a boil.
19

Add corn syrup and heat until you get a caramel hue.
20

Dip the eclairs in very carefully to avoid burns.
21

Decorate immediately with popcorn.
22

Refrigerate.
23

Eclairs don't keep very well as they tend to soften quickly, so I advise you to eat them the very same day.