Eclair with vanilla, chocolate and caramel

Read in Greek

This sweet is a head-turning treat. The process coul be long for those who do not deal with sweets,
but believe me the result will reward you.
Prepare enough coffee and dedicate a whole morning, for something that is worth it and that you will enjoy it with your loved ones.

This eclair, has three different fillings, one is vanilla cream,one is chocolate and the third is toffee.

Eclair

Ingredients

Method

100 g butter 208 g of water (1 cup packed) 130 g flour sifted 200g of eggs (4) lightly whisked A pinch of salt A pinch of sugar

Into a saucepan put water, the butter and the salt with the sugar. When it’s boiled take it of the fire and add the flour to the sauce pan. Stir vigorously until the mixture leaves the sides of the pan and begins to form a stiff ball. Add slowly the eggs, while stirring through, to completely integrate after each addition. Now we will set up the éclairs on our pan. Our mixture should be smooth. We place the mixture to a piping bag, with a round big mouth and spread on a baking sheet over the pan. The shape of éclairs, shall not exceed 10 cm. Leave enough distance between them because they will swell. Bake for 15 minutes in the preheated oven to 230 degrees. Open the door of the oven just a bit and bake for 15 minutes. Let them cool before you use it.

Patisserie cream

Ingredients

Method

Cream vanilla / chocolate 300 g milk 200 g cream 35% fat whipping 130 g sugar 2 egg yolks 1 egg 2 vanilla or vanilla 1 sprig 50 g corn Flaouer 30g butter

Into a saucepan add the milk with half of the sugar and boil. Into a bowl add the whole egg and the egg yolks with the sugar that’s left and whisk. While you whisking add the flower and Stir to mix it thoroughly. When the milk starts boiling add the blanched eggs and mix. Transfer the mixture into the saucepan used to boil the milk and cook over medium heat for approximately 5 minutes while constantly stirring through. Once the cream thickens add the vanilla. When you are done, separate the cream into two bowls. Leave one bowl to rest, placing a cling film in direct contact with the surface of the mixture. Once is cold place it in the fridge...

Chocolate cream

Ingredients	Method
40g dark chocolate cut Zest of half an orange 1 shot brandy 150g cream whipped cream	While the cream is hot add the 40 gr dark chocolate, the butter and the shot of brandy. Stir well, place some cling film in direct contact with the surface of the cream and leave it to rest. Once is cold place it also in the fridge.

Caramel cream

Ingredients

Method

1 (405g) tin of condensed milk

To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 - 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water, otherwise, the tin will explode. After the tin is cold put the caramel into a bowl and whisk with a punch of salt….otherwise whisk it with a tbsp. of peanut butter…

Stuff the Éclairs with three different creams:
Crème patisserie, Chocolate cream, Caramel salty and Enjoy !