How To Make Caramel Eclairs Recipe - Homemade by SORTED #Tasty Food

How To Make Caramel Eclairs Recipe - Homemade by #Tasty Food

when it came to picking a French sweet

treat we didn't we just combined two two

of absolute classics the crepes Suzette

and an eclair in one sacre bleu that is

a lot of ingredients it is this is going

to be quite an involved recipe but it is

so worth it because they're clear are

incredible I'm going to start with your

Claire's themselves the choux paste

so first up butter into a pan along with

water you do need to weigh out your

ingredients very accurately when it

comes to pastry and luckily for you all

of those weights and measurements are

available on our website now you don't

have let this bubble rapidly because

basically the water evaporate off and

you'll end up with less water and you're

weighed out in the first place so as

soon as the butter has melted and it's

just before boiling add in your flour

and then beat it all together into a

paste now this does involve a bit of

elbow grease you can do it by hand or

you can use a machine which is going to

be a bit easier but we're going to use

the Machine we are great news you can

see how that is starting to come away

from the side at this point put it into

a bowl and then grab our mixer a broom

I'm going to start to beat it out do a

couple of things one it will put air

into it and cool it down to it allow us

to incorporate four eggs and you put

these eggs in one at a time and it'll

become nice and glossy lovely going in

all in total and soon as you're happy

it's all combined we're going to

transfer it to a piping bag and you're

going to quite clear shapes onto a

non-stick baking paper this is a

completely savory pastry so this point

you can make them unusable so what could

you use with this what Cadiz is pastry

with cream cheese and smoked salmon okay

cream cheese and herb and what he means

by that input change

so that's the kind of thing you're

looking for obviously this makes a huge

amount of mixture but here we've got 10

to start this off they need to go into

an oven at 200 degrees Celsius for 15

minutes until they're puffed up golden

crisp on the outside but hollow and not

soggy on the inside cool ok while

they're doing that we can move on to

make the filling which is our pastry

cream okay I like it now I put this in

this bowl here that goes in there so

gonna heat up our cream and why you do

that everything else goes into a mixing

bowl so that's sugar two types of flour

orange zest vanilla extract and seven

egg yolks so you can start separating

out our Evan 7-7 egg yolks it's worth

the effort promise these are amazing

eclairs yeah I was going to ask about

that because how are we combining the

two we've got crypts and eclairs at the

moment we seem to just be making a class

we are just making eclairs crepes

suzettes is a classic dish with obsolete

or pancake French pancakes laced with

butter

traditionally strawberry no C orange and

rml so what they often do at the table

so they make a caramel throw in some

orange segments Maurice juice maybe some

Grand Marnier which we're going to use

flambe at the table and pour that over

your pancake so it's the flavors in

caramel and orange they're going to put

into our eclairs the first which starts

with orange zest to plenty of that going

in there it's a really nice way of

making it to reach yolk you can smell

all that orange oh yeah really good and

then look at that our cream just before

boiling I'm gonna go over our creme Pat

as we stir and that's it all we need to

do now is heat it to a point where the

flours thicken so back into the pan and

you're in charge of that just keep

stirring it you don't want it to catch

on the bottom which is why your stir it

continually but you do want it to bubble

them to a pop because you want the

flowers to cook out as the mixture

starts to thicken maybe going with a

whisk just to make sure it's all nice

and smooth then transfer to a bowl to

cool down

Pat what you want a really thick custard

and now for the Grand Marnier going in a

double shot so 50 mil and we can whisk

that in as well maybe we don't hey who's

counting him again

grab yourself a spoon from the drawer I

want you to taste this big spoon unless

your crimper is perfect those flavors

are perfectly balanced

okay crimp hat we'll leave to one side

to cool grab our eclairs from the oven

now looking decent and this point just

transfer them across to a wire rack

while they're still warm to cool down

soggy and when they're completely cool

we can fill them up one little thing

that's really awesome candied orange we

can use let's decorate yet completely

optional but it is a bit special so take

yourself and orange cut the peel all the

way around and finally finally Juliet

okay while I do that if you can pace

water and sugar into a pan in equal

quantities and bring it to a simmer

right all of the peel into the sugar

syrup and that just needs to bubble away

about five or ten minutes it will soften

appeal and it goes with red apples

absolute delicious

will cut it up even small at the end of

your sketch it over our face because

we're taking a different approach with

these eclairs ie there's no chocolate on

the top there is no chocolate because

crepes Suzette is a combination of

orange and caramel so we're into a

caramel frosting on the top instead of

chocolate to make that melt some butter

in a pan with milk and brown sugar

melt it all down bring it to a bubble

and then beating like you should

once your butter milk and sugar is

smooth and glossy and bubbling you can

add in your icing sugar sifted into

drink any lumps and then beat it till

you've got smooth caramel frosting

you're gonna do that while I feel our

cream puffs or our eclairs so these are

beautifully hollow all you need to do

poke a knife in one end place the nozzle

of the piping bag in and squeeze to fill

up with cream and in the very lowest

pock

normally you would dip it in chocolate

now we've got this beautiful caramel

frosting you have to work quite quickly

with this it sets up for too long so

just dunk it in swirl it around lift out

as you did be careful not to get any of

the caramel frosting your finger because

it will still be hot and there we go as

if that wasn't enough we're also going

to finish off with our beautiful candied

orange chopped up dress the drizzled on

top just like that

and there we go we might have made an

awful lot of mess and got incredibly

sticky but it's worth the wait it's

worth the effort they are on crack

Suzette declares sorted I'm just going

to put this straight my face into that

mine that's what you want crisp pastry

or wonderful pastry cream frosting and

candied orange that is perfect Center

bitterness with a slight chew the candy

cream as well 100% decent the thing with

French pastries they always look

impressive so if you guys give any

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