Desserts

Caramel and Vanilla Eclairs

Mark Tilling

Chef Mark Tilling

Chef Mark Tilling

Ingredients

  • 120ml milk
  • 130ml water
  • 100g butter
  • Two pinch Salt
  • Two pinch Sugar
  • 150g plain flour
  • 5-6 eggs

Vanilla Cream

  • 285ml milk
  • 3 egg yolk
  • 135g caster sugar
  • 20g custard powder
  • 2 teaspoons vanilla paste

Caramel

  • 100g sugar
  • 50g glucose
  • 65g cream
  • 35g butter
  • Flaky sea salt

Preparation

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Caramel and Vanilla Eclairs 2017-01-16T09:29:08+02:00 Electrolux Professional