Miso caramel banoffee éclairs
- A challenge
- April 2018
- Makes 20-25
- Hands-on time 1 hour 15 min, oven time 35 min, plus chilling
Ravinder Bhogal’s banoffee éclairs combine light choux pastry, a rich sweet and salty caramel and a fudgy chocolate topping into one decadent treat.
Or opt for chocolate with these chocolate and chestnut éclairs.
- 9.6g (5.3g saturated)
- 28.4g (22.8g sugars)
The chocolate may start to set when you’re glazing the éclairs. If so, add 1 tsp hot water and stir to loosen it. To give the glaze a great finish, dip the top of each one into the glaze, then run a clean finger over to coat evenly.
For a super-smooth crème pâtissière, use a stick blender to whizz the custard after chilling (step 4), before adding the double cream.
The crème pâtissière will keep in the fridge for up to 2 days with a piece of cling film touching the surface.
Bake the éclairs a day ahead and keep in an airtight container. Finish them no more than 2 hours ahead.
Make the chocolate glaze 1-2 days ahead and keep in a container in the fridge. Reheat gently in a pan to loosen before glazing the éclairs.
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