Caramel And Orange Eclairs
This is homage to 2 separate sweet dishes from France. The eclair, which we know often becomes the vessel for countless delicious flavours and toppings and crepe suzette. Plus an impressive flambéed dessert often cooked at the table.
When orange pastry cream meets caramel frosting and candied orange, all encased with crisp golden choux pastry you know you've yet French heaven!
For The Choux Paste
- 100 g butter, cubed
- 125 g plain flour
- 4 medium eggs
- 1 pinch salt
For The Pastry Cream
- 7 egg yolks
- 75 g caster sugar
- 6 tsp cornflour
- 500 ml whole milk
- 1/2 tsp vanilla extract
- 25 g plain flour
- 1 orange
- 50 ml grand marnier
For The Candied Orange
- 1 orange
- 100 ml water
- 100 g caster sugar
- 2 tbsp butter
- 2 shots milk
- 110 g soft brown sugar
- 130 g icing sugar
Preheat The Oven
Preheat the oven to 200°C.
Start The Pastry
Add 250ml of water to a pan with the butter and a pinch of salt and heat to a boil.
Remove the pan from the heat and whisk in the plain flour until the mixture is coming away from the sides of the pan.
Finish The Pastry
Move to a big bowl and whisk in the eggs one at a time until completely incorporated and glossy, use a machine if you have one for ease.
Transfer the mixture to a piping bag.
Pipe And Bake
Pipe the pastry into lines approximately 10cm long and 2cm wide on a lined or non-stick baking tray, keeping plenty of space between them.
Bake the pastry for 15 minutes, until puffed up and golden brown.
Make The Candied Peel
Peel the skin from the orange used for the candied orange using a peeler or a knife and cut those peeling into very thin julienne.
Dump into a saucepan with the 100g of sugar & 100ml water and heat to a boil.
bubble the rind for 10 minutes, then leave to cool.
Start The Pastry Cream
Beat the egg yolks for the pastry cream with the sugar, vanilla and orange zest in a bowl, then whisk the flour and cornflour into the egg mixture.
Pour Over The Milk
Heat the milk in a pan to a boil.
Remove the milk from the heat and pour over the egg mixture as you whisk..
Finish The Cream & Cool
Return the custard to the pan and gently cook until it thickens and is not at all runny, unlike crème anglaise this can bubble and boil since the flour stabilises it.
Put the pastry cream in the fridge to cool.
Stir the orange liquor into the cooled pastry cream (optional).
Fill The Eclairs
Slice the cooled éclairs lengthways, about half way through to create a pocket.
Spoon the orange cream into a piping bag and pipe into the pocket of each one.
Make The Frosting
Melt the butter and milk for the frosting in a pan and add the brown sugar.
Heat until bubbling, then remove from the heat and beat in the sifted icing sugar.
Dip the top of the éclairs into the caramel frosting, taking care not to get any on your fingers and put them aside to set.
Decorate And Serve
Decorate with the candied orange peel, cut even smaller if you prefer.
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