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)
For the miso caramel crème pâtissière
- 250g caster sugar
- 500ml semi-skimmed milk
- 2 tbsp white miso paste
- 1 vanilla pod, split in half
- 5 medium free-range egg yolks
- 50g cornflour
- 75ml double cream
For the choux pastry
- 75g unsalted butter, cubed
- 115g plain flour, sifted
- 3 medium free-range eggs, beaten
- Splash of milk (optional)
For the chocolate glaze
- 150g caster sugar
- 75ml double cream
- 150g dark chocolate, chopped
- 3 ripe bananas, sliced, to serve
You’ll also need…
- 2 disposable piping bags fitted with 12mm and 10mm plain nozzles (or snip the corners off)
- 2-3 baking sheets lined with non-stick baking paper
- For the crème pâtissière, gently heat 150g of the sugar and 75ml cold water in a deep pan until the sugar has dissolved. Increase the heat and bubble until it turns into a dark amber caramel. Meanwhile, gently heat the milk, miso paste and vanilla pod in another pan until steaming, then pour into a jug and remove the vanilla pod (rinse, dry and use to flavour sugar, if you like).
- Once the caramel has reached the desired colour, lower the heat and carefully pour in the milk mixture, mixing slowly with a hand whisk. Be careful as it may spit at first. Keep whisking until all the milk has been added. Bring up to the boil, then remove from the heat.
- In a heatproof bowl, whisk the egg yolks, cornflour and remaining 100g sugar until smooth. Still whisking, pour the milk mixture slowly over the egg yolks, then pour it all through a fine mesh sieve, back into the milk pan.
- Return the pan to a medium heat and whisk until it forms a smooth, thickened custard. Pour into a bowl, lay cling film on the surface (to stop a skin forming) and chill for 30 minutes. Once it’s chilled, whip the cream in a separate bowl to soft peaks, then gently fold into the custard. Cover again with cling film touching the surface and chill until needed.
- For the choux pastry, heat the oven to 220°C/200°C fan/gas 7. Put the butter and 185ml cold water in a medium saucepan set over a medium heat until the butter has melted. Bring to the boil, remove from the heat and pour in the sifted flour. Beat vigorously using a wooden spoon until smooth, glossy and coming away from the sides of the pan. Tip into a bowl and push the mixture up the sides to cool it quickly. Leave for 10 minutes or until it has cooled to room temperature.
- Slowly add the eggs, beating well after each addition, until the mixture is smooth and drops off the end of a wooden spoon when tapped. (You may not need all the eggs or you may need to add a splash of milk.)
- Spoon the mixture into the piping bag fitted with the 12mm nozzle and pipe 8 x 10cm lengths onto each prepared baking sheet, leaving room for the choux to expand in the oven. Bake for 20 minutes, then reduce the heat to 180°C/160°C fan/gas 4 and bake for 15 minutes more. Cool on a wire rack. Repeat with the remaining choux on the other baking sheet/s.
- Meanwhile make the chocolate glaze. Gently heat the sugar and 50ml cold water in a small pan until dissolved. Turn up the heat and bubble until it turns a light amber colour. Remove from the heat and stir in the cream, another 50ml cold water and the dark chocolate. Return to the heat and warm gently until melted and combined.
- Using a bread knife, halve the cooled eclairs horizontally, then dip the tops in the glaze (see tips) and set aside. Spoon the crème pâtissière into the piping bag with the 10mm plain nozzle and pipe it onto the bases. Add slices of banana and top with the glazed lids to serve.
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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