Éclair with salted caramel

Name: Éclair with salted caramel
Ingredients: 90 g Sugar; 45 g Water; 115 g warm whipped cream; 10 g Salted butter; 100 g Cream 35%; 30 g Glucose; 210 g white fondant; 50 g Icing sugar; 1 gelatin sheet; 250 g Mascarpone

Éclair with salted caramel.

Ingredients

90gSugar

45gWater

115gwarm whipped cream

10gSalted butter

100gCream 35%

30gGlucose

210gwhite fondant

50gIcing sugar

1gelatin sheet

250gMascarpone

Preparation

First follow the basic recipe for making an éclair. Check 'making éclair' at CuliTools.
Soak 1 sheet of gelatin in cold water.
Make a blonde caramel from the sugar and water.
Carefully add the warm cream, let it cool down to about 60°C. Add the gelatin followed by the salted butter and season with a pinch of fleur de sel.
Add this to the mascarpone and stir well.
Chill in the refrigerator for at least two hours before use.
Make the glaze: caramelize the powdered sugar to a blonde caramel
Add the glucose and bring this to 104°C, then carefully add 100 grams of cream and bring this to 109°C, remove from the heat and stir in the salted butter.