Caramel and Popcorn Eclair

On dine chez Nanou
Reviews(1)
Phoebe H.: "This recipe is just fabulous. It combines two of …" Read More
Caramel and Popcorn Eclair
13
300
70

Description

Eclairs and popcorn – a new twist on two old favorites. Get ready for an explosion of flavors – milk chocolate, caramel, and cream. This will make you smile. Popcorn sitting on top, giving it a festive party sort of feel. Bring these out and watch your crowd go wild. Who needs to go out to the movies? Just cuddle up with a warm blanket, choose a movie, and get ready for a fantastic time.

Ingredients

  • 290 grams milk chocolate (chopped)
  • 120 grams caramels (sticks, such as Carambar candy)
  • heavy cream (30 cl., 30% fat minimum)
  • 240 grams butter (room temperature)
  • 260 grams water
  • 160 grams milk
  • 4 grams salt
  • 8 grams vanilla extract (liquid)
  • 256 grams granulated sugar
  • 160 grams flour
  • 280 grams eggs
  • 40 grams 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 éclairs.
  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 éclairs 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 éclairs.
  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.
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NutritionView more

300Calories
Sodium8%DV200mg
Fat26%DV17g
Protein10%DV5g
Carbs11%DV34g
Fiber3%DV<1g

PER SERVING *

Calories300Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat10g50%
Trans Fat
Cholesterol90mg30%
Sodium200mg8%
Potassium115mg3%
Protein5g10%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber<1g3%
Sugars25g50%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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