Search

SALTED CARAMEL EARL GREY ECLAIR

Updated: Jan 25

Grey or Gray? What's the correct spelling? I can't be bothered to find out so I use them interchangeably. I've been so bored these days but yes, I realised typing recipes help keep me occupied. Lockdown is killing meeeeeee. Halpppppp. Everything takes a lot of mental strength these daysssss.


But! I must say I'm still quite strong mentally to be able to psych myself up to do stuff. HAHAHAHA. *pats my back* Small victories in life. Okay anyway, not gonna talk too much cos also, lost interest in typing. HAHAHAHA


Oh a tip, make the creme custard the night before to save waiting time.


SALTED CARAMEL EARL GREY ECLAIR

Makes about 10 large eclairs


EARL GREY CREME CUSTARD (can be made the night before)

320g milk

3 teabags of earl grey

30g cornflour

2 egg yolks

40g sugar

1 tsp vanilla extract

60g heavy cream

  1. In a pot, warm milk. Then, steep the bags of earl grey leaves for at least an hour or overnight.

  2. In a large bowl, whisk egg yolks and sugar till pale.

  3. Warm earl grey milk again, bringing it to a simmer and then remove from heat.

  4. Slowly stream hot milk into egg yolk mixture, while constantly stirring to prevent the egg yolk from cooking and forming lumps.

  5. Add in cornstarch and vanilla extract. Stir to combine.

  6. Pour milk mixture back into the now-empty pot and continue to cook over medium-high heat until thickened, stirring consistently (to prevent the base from getting burnt) until thick.

  7. Remove from heat and place a cling wrap immediately over the custard. Be sure to stick the cling wrap literally on the custard itself so that a skin won't form over it.

  8. Once cooled, whip heavy cream till soft peaks. Then fold into custard to lighten it. Place in piping bag and chill in fridge overnight or when ready to use.

PATE-A-CHOUX (refer to my Matcha cream puff pictures here to check for consistency)

80g milk

80g water

80g butter

3g salt

7g sugar

90g all-purpose flour

2 or 2.5 large eggs


  1. Preheat oven to 170'c.

  2. In a medium-sized pot, heat milk, water, butter, salt and sugar until butter is all melted and mixture is just simmering. Remove pot from heat.

  3. Add in flour and stir vigorously with a wooden spatula, till mixture pulls away from the sides and forms into a smooth dough.

  4. Then, add in eggs, ONE at a time. With each addition, mix well until it becomes fully incorporated. Before you add the last 0.5 egg, check the consistency first! The final dough should be shiny and firm enough to hold its shape. If the dough is not shiny or is too thick, add in the last 0.5 egg. (If it's too runny, you gotta throw away this batch. There's no saving. Sorz.)

  5. Place it in a piping bag and snip the tip of it (depending on how large you'd like your eclair to be). I snipped off such that the hole is 2cm in diameter. Fyi when baked, the eclair will increase volume about 1.5 times more than initially piped. Pipe the dough onto a baking sheet, leaving some space between each piped eclair.

  6. Bake till choux has risen and BROWN.

  7. Remove from oven and let cool before piping the cream into the base of the choux. Poke/dig a hole in the base of the choux with a chopstick so that your pastry bag nozzle can fit in. Pipe cream into it.

SALTED CARAMEL GLAZE

150g sugar

20g butter

2 pinches of salt

100ml heavy cream

  1. In a pot, melt sugar until it turns brown/caramalized.

  2. Once it's a shade of brown you like, remove from heat and add butter to stop the cooking process. Then add salt and mix to combine.

  3. Add in all the heavy cream (becareful it will splatter) and if the sugar hardens, heat it up again till caramel is smooth. You can make this in advance but it may harden/thicken when cooled and might be hard to glaze the baked eclairs smoothly. Just warm it up a little in microwave or over heat till it is more "liquidy".

  4. Dip piped eclairs face down into the glaze. And you're done! BAM!