Pastry
Salty Caramel Éclair

Jello - Salty caramel éclair, an all-time favorite French dessert with a twist.

Recipe

Group Weight / Volume Product
Jello 1.000 gr Éclair ingredients
Eggs 1.250 gr Éclair ingredients
Hot water (±80°C) 1.250 gr Éclair ingredients
Margarine Princess 160 gr Craquelin (Éclair crust) Ingredients
Brown sugar 200 gr Craquelin (Éclair crust) Ingredients
Cake type flour 200 gr Craquelin (Éclair crust) Ingredients
Salt 4 gr Craquelin (Éclair crust) Ingredients
Minuta Ivoire 250 gr Cream ingredients
Water 400 gr Cream ingredients
Milk 200 gr Cream ingredients
Roma Top (Vegetable cream) 150 gr Whipped cream ingredients
Casa Cream UHT (Fresh cream) 150 gr Whipped cream ingredients
Fine Cream Salty Caramel 550 gr Whipped cream ingredients
Scaldis Dark (compound chocolate) Extra ingredients

Preparation

    Use the flat beater to mix the Jello with the eggs at low speed. Make sure you mix well. While mixing, gradually add the hot water and 5 minutes before finishing, switch to medium speed.  

    Use a piping bag with a round nozzle to pipe shapes and sizes that you prefer, onto a slightly greased tray. You can either use Carlex (release agent) or some parchment paper.

    Bake at ±200°C for 25-30 minutes, preferably in a deck oven, making sure to allow steam to be released while baking.

    Whip the cream ingredients and blend with the Fine Cream Salty Caramel.

    Let them cool down, cut in half and then pipe or spoon the whipped minuta cream  in between the shells.

    Finish decorating as you wish with Scaldis Dark.

Salty Caramel Éclair