The irresistible pleasure of sweets doubles when combined into one. The recipe with Caramel Cream will make you a queen of desserts and a master of experiments.
½ cup of milk
½ cup of water
6 tablespoons of butter
1 tablespoon of sugar
1 cup of flour
a little salt
For Cream Caramel
1 cup of sugar
¼ cup of water
2 cups of milk
⅓ a glass of gutierine (Dr. Yotker’s Fine Starch)
1 tablespoon of butter
At medium temperature, heat milk, water, butter, sugar and salt. As soon as the oil melts, add the flour and mix to get a good dense. Remove the mixture from the fire.
Beat with a mixer. Add the proteins one by one while stirring.
Lubricate the oil baking pan. Using a syringe, form “stacks” of the mixture.
Bake 10-15 minutes at 220-250 ° C, then lower the temperature to 170-200 ° C and continue to roast for another 20 minutes. Remove them from the oven and cut them carefully in the middle.
On caramel cream:
In the saucepan place the water and the sugar to boil to a maximum temperature (about 10 minutes). The liquid should be yellow. Pull the pot, add the milk and re-let it boil.
In a separate bowl, mix 4 tablespoons sugars with guanine and add yolks. Beat until a homogeneous mixture is obtained. Add a little of the sugar mixture to it and stir. Put this mixture in the saucepan with the sweet mixture.
Return the pot to the fire for another 3-4 minutes and add butter and vanilla. Once the mixture is ready, let it cool down. Cover the pan with a lid and put it in the fridge.
In each of the eclairs, put a cream and if you wish, a hazelnut. Eclairs can be filled with milk chocolate melted in a little milk. You can also break the other proteins with vanilla sugar. For decoration you can use hazelnuts and shredded chocolate.