Sea Salt-Caramel Éclairs
You can substitute 1/2 teaspoon vanilla extract for the vanilla bean in the pastry cream.
Recipe by Cooking Light April 2015
You can substitute 1/2 teaspoon vanilla extract for the vanilla bean in the pastry cream.
Really tasty! Solid recipe. I didn't make the caramel, just used chocolate syrup, but the custard and dough are delicious.
Read MoreThis was really good. I didn't do the prep so I can only go on what the cook said. They are a bit tedious with lots of stirring but if you have the time, worth it. The suggestion was made to use a 50/50 ratio on whole wheat pastry flour and all purpose. The cream was great and the little bits of sea salt were a great surprise. I thought the caramel sauce was good but needed something. Not sure what but it was quite good .
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