Salted Caramel & Lemon Eclairs
- Prep: 20 minutes plus cooling
- Cook: 34-40 minutes
- Serves: 12
Try using orange curd or swap the caramel for salted melted chocolate.
INGREDIENTS
- 85g unsalted butter
- 100g plain flour
- ¼ tsp LoSalt
- 3 medium eggs, beaten
Filling:
- 300g whipping cream
- 100g lemon curd
- 50g caramel sauce
- ¼ tsp LoSalt
METHOD
- Preheat the oven to 200oC, gas mark 6. Line 1-2 large baking trays with baking parchment. Fit a piping bag with a 1.5cm round nozzle.
- For the eclairs, melt the butter in a medium saucepan with 225ml water and bring to a boil, add the flour and LoSalt and beat vigorously until the mixture is smooth and pulls away from the sides of the pan. Transfer to a large mixing bowl and cool for 10 minutes.
- Beat in the eggs a little at a time until well combined. Spoon into the prepared piping bag and pipe 12 x 10cm long eclairs on the prepared trays, allowing space between each one. Bake for 35-40 minutes then allow to cool completely.
- Whip the cream to firm peaks and stir in the lemon curd. Transfer to a piping bag. Slit the eclairs open along the long edge and pipe in the lemon cream.
- Mix the caramel sauce and LoSalt together and drizzle over the top of the eclairs to serve.