Salted caramel & popcorn eclairs
Give the classic French bake a modern makeover! Pipe an indulgent salted caramel filling into light choux pastry buns and scatter with crunchy pieces of toffee popcorn
- Prep:1 hrs 45 mins
plus 3 hours chilling
- A challenge
Nutrition per serving
- kcal 469
- fat 27g
- saturates 16g
- carbs 51g
- sugars 40g
- fibre 1g
- protein 5g
- salt 0.5g
- 1 quantity eclairs and crème pâtissière recipe - see link in method
- 1 x 397g tin Nestlé Carnation Caramel
- 600g fondant icing sugar
- sea salt flakes
- 600ml double cream
- 2 tsp vanilla bean paste
- 100g chopped toffee popcorn
The eclairs will look best served as soon as possible after assembling, but will keep in the fridge for 2 days.
Make the eclairs and crème pâtissière using our classic recipe.
Mix 150g Carnation Caramel with the fondant icing sugar. Mix into a thick but drizzly icing, adding a splash of water if it’s too thick. Cover with cling film.
Transfer another 200g Carnation Caramel to a piping bag and pipe a line along the bottom half of the split eclairs, then sprinkle over a few sea salt flakes.
Pour the double cream into a bowl with the remaining caramel and vanilla bean paste. Beat with an electric hand whisk to thicken the cream to stiff peaks. Fold through the crème pâtissière, then transfer to a piping bag. Pipe generous blobs of cream over the base, then sprinkle over 50g chopped toffee popcorn.
Spread the glaze carefully over the tops of the eclairs, then position on top of the cream. After every four or five eclairs, decorate the tops, while the icing is still wet, with 50g chopped toffee popcorn and a pinch of sea salt flakes.For more help, see our how to make choux pastry and eclairs video.