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; 30 g Glucose; 210 g white fondant; 50 g Powdered sugar; 1 gelatin sheet; 250 g Mascarpone

Éclair with salted caramel.

Ingredients

90gSugar

45gWater

115gwarm whipped cream

10gSalted butter

100gCream

30gGlucose

210gwhite fondant

50gPowdered 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.

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