Caramel Walnut Eclairs

amazingly delicious, impossibly beautiful! Delicate cakes with a crispy, sweet crust with aromatic nuts and a lot of airy, light, tender, caramel cream!!! The combination is just perfect!!!
cook time: 13h
Elijah Stroud
Caramel Walnut Eclairs

Nutrition Facts (per serving)

316
Calories
17g
Fat
28g
Carbs
5g
Protein

Ingredients (9 portions)

For cream:

Salt 2 g
Sugar 165 g
Butter 30 g
Water 18 ml
Gelatin 3 g
Cream 270 g

For dough:

Salt 2 g
Sugar 3 g
Wheat flour 75 g
Butter 50 g
Water 55 ml
Milk 55 ml
Eggs 2 pc
Vanilla to taste

For the syrup:

Sugar 30 g
Water 20 ml

Additionally:

Hazelnut 40 g

Recipe instructions

Step 1

Step 1
First, letʼs prepare the cream because it needs time to stabilize. Ingredients you will need: Cream with a fat content of at least 30%. Butter 82% fat. Gelatin and water for soaking it. Vanillin, salt, sugar.

Step 2

Step 2
Soak the gelatin in water and leave to swell. I combine the cream with butter and heat it until hot. Pour sugar into a thick-bottomed saucepan and heat until amber in color. Without interfering, but simply rolling from side to side. Important!!! Do not over-expose the sugar, otherwise the cream will taste bitter. When all the sugar has dissolved, pour in the HOT cream with milk and stir until smooth without removing from the heat. Remove from heat and add salt and vanilla. Stirring

Step 3

Step 3
I strain through a sieve. Let it cool slightly and add the swollen gelatin. I punch it with an immersion blender. I cover it with film and put it in the refrigerator for 12 hours to stabilize. After the time has passed, beat with a mixer for 3-4 minutes until fluffy and fluffy. The cream should be homogeneous with a pleasant, beautiful color! Like this!! Ready to eat! I put it in a pastry bag with this attachment for filling cakes!

Step 4

Step 4
Letʼs prepare the choux pastry. For it you will need: Milk and water in equal proportions. Eggs 100 g. This is 2 pcs. category C1. Butter 82% fat. Flour. Salt, sugar, vanillin.

Step 5

Step 5
In a saucepan with a thick bottom, I combine water, milk, salt, sugar, vanillin, butter and put it on the stove.

Step 6

Step 6
Over medium heat, bring the mixture to a boil. It should boil really well, but not for long!

Step 7

Step 7
I add all the flour at once and actively brew the dough. You can remove it from the heat, I usually just turn it down a little.

Step 8

Step 8
And I dry the dough for 3-4 minutes...

Step 9

Step 9
A velvety crust should form at the bottom; it is also called “flour coating.” I take it off the fire.

Step 10

Step 10
I let the dough cool for a couple of minutes and then add the eggs one at a time, mixing well each time until smooth. It will be difficult, but possible!

Step 11

Step 11
This is the final dough.

Step 12

Step 12
For convenience, I transfer it to a pastry bag, releasing all the air bubbles so that they do not interfere with jigging. I give you 1 hour to rest!

Step 13

Step 13
The dough will also be coated with sugar syrup. For it you will need: Water and sugar.

Step 14

Step 14
Mix and boil for 1 minute. Let it cool!

Step 15

Step 15
There will also be nuts on top. You can take absolutely any. Today I have hazelnuts. We also really liked it with walnuts;)

Step 16

Step 16
I dry it in a frying pan, but I DO NOT FRY it!! just to get rid of the chaff. Grinding.

Step 17

Step 17
I will plant the cakes using this attachment. I put the bag in a bag because the dough is quite dense and one bag may not hold up.

Step 18

Step 18
I fix the baking paper around the edges with the dough.

Step 19

Step 19
Iʼm putting out the cakes...

Step 20

Step 20
If there are sharp edges, I smooth them with a finger moistened with water.

Step 21

Step 21
I apply the syrup. If it has cooled down and frozen, you can warm it up a little.

Step 22

Step 22
I sprinkle nuts on top. I move what fell nearby with the help of a spatula.

Step 23

Step 23
I put it in a preheated oven to 180-185 degrees and bake for 20 minutes, then lower the temperature to 160 and bake for another 15-20, top-bottom mode, without convection. Do not open the oven!!!

Step 24

Step 24
Until golden brown crust!

Step 25

Step 25
Let cool completely on a wire rack.

Step 26

Step 26
I fill it with cream.

Step 27

Step 27
And you can try!

Step 28

Step 28
Crispy, sweet crust with aromatic nuts and a lot of delicate, airy, light caramel cream. The combination is perfect!!! Bon appetit!! And have a great mood everyone!!

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