Puff pastry

 

Water dough

 

  1. Mix the water, salt and vinegar together.
  2. Add the flour and the butter. (Don’t overmix).

 

Butter flour

 

  1. Melt the butter and add the blancmange flour to the vanilla.
  2. Incorporate the water dough into the butter and give it two simple turns and two double turns with a one-hour interval in between each time.
  3. The next day, spread thinly, detail and pinch.
  4. Cook for approximately 45 minutes at 180°C.

 

Choux (puff) dough

 

  1. Bring the water, butter and salt to a boil in a saucepan.
  2. The add the flour, mixing with a spatula for 2 to 3 minutes.
  3. Remove from the heat and incorporate the eggs one by one until the dough is smooth.
  4. Pipe directly with a pastry piping bag on a silicone sheet (or a baking sheet) and place on a baking tray.
  5. Then put in the oven at 160-170°C for 30 to 35 minutes (adjust cooking depending upon the oven).

 

Crème caramel

 

  1. Soak the gelatine in the cold water.
  2. Make a caramel with the sugar. Add the heated cream.
  3. Add the butter, the fleur de sel (French sea salt) and the gelatine.
  4. Mix everything for a homogenous consistency.
  5. Pour the caramel on the pre-mixed mascarpone.
  6. Leave to cool in the refrigerator (+4°C).

 

Vanilla cream

 

  1. Progressively loosen the mascarpone with the cream by using a spatula, incorporate the sugar and the vanilla beans (scrape the pod).
  2. Let it infuse for 24 hours, strain and then beat.

 

Caramel decoration

 

  1. Heat the fondant and the glucose in a saucepan and cook until a caramel colour is obtained.
  2. Turn on onto a sheet of bakingpaper, then let cool.
  3. Break into small pieces and then pass through the grinder for a very fine powder.
  4. Put into the oven (170°C) for a few seconds (approximately 30-40) so that the powder melts and sticks.

 

Making the éclair

 

  1. Cut out a rectangle of puff pastry, cut the shell of the choux pastry 2/3rds of the way with a serrated knife.
  2. Garnish the bottom of the shell with the crème caramel and place on the rectangle of puff pastry (adhere with a little cream) and set the vanilla cream over the crème caramel (with a Saint-Honoré piping tip), then place the caramel decoration on the cream.
  3. Put in the refrigerator for at least 2 hours before serving.