CARAMEL

ÉCLAIR

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 2

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARAMEL ÉCLAIR
for 15-20 éclairs 13 cm long

GELATINE MASS

Ingredients Total weight: ~ 35 g 100%

Powdered gelatine 200 Bloom 5g 14%

Cold water 30 g 86%

1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.

2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more
convenient weighing and work. The ratio of gelatine and water is always 1:6. One part of gelatine
and six parts of water.

5 You may make the gelatine mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatine leaves, take the same amount of them as the gelatine in grams and soak them in cold water. The
gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use as it is said.

NEUTRAL GEL (NAPPAGE)

Ingredients Total weight: ~ 120 g 100%

Water 53 g 44%
Sugar 1 45 g 37%
Sugar 2 7g 6%
Pectin NH 2g 2%
Glucose syrup 13 g 11%
Citric acid powder 0,3 g <1%

1 Pour the water into the saucepan, add there the glucose syrup and sugar 1.

2 Heat the mixture to 30 °C / 86 °F.

3 Mix sugar 2 and pectin NH.

4 Add the pectin and sugar 2 mixture into the saucepan with water, glucose and sugar 1.

5 Bring everything to a boil.

6 Then add citric acid powder.

7 Continue cooking for about 3 minutes.

8 Strain the gel into a clean container and refrigerate.

9 Leave the neutral gel to stabilise in the fridge at 4 °C / 39 °F for at least 6 hours.
3
10 Heat the gel to 60-70 °C / 140-158 °F before use. Dilute the gel with some water if needed.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARAMEL ÉCLAIR
for 15-20 éclairs 13 cm long

CARAMEL GLAZE

Ingredients Total weight: ~ 633 g 100%

Sugar 100 g 16%

Whipping cream 35% 180 g 28%
Gelatine mass 33 g 5%
White chocolate 200 g 32%
Cacao Barry Zephyr 34%
Neutral gel (nappage) 120 g 19%

1 Put the cream in the saucepan and let it boil, stirring occasionally. Once it happens, remove the
pan from the heat and put it aside for deglazing.

2 In a clean saucepan, cook the sugar over medium heat. The process of making dry caramelized
sugar does not require mixing, a simple shaking of the saucepan from time to time is enough.
When the sugar is completely melted, check the doneness of the caramel. You can cook it until
185-190 °С / 365-374 °F or simply wait for the right color to appear. For this glaze, the caramel
should preferably be cooked to a very intense color. The foam will form along the edges of the
saucepan.

3 When the caramel has reached the necessary color and texture, remove the saucepan from the
heat and deglaze it with hot cream in several stages, mixing the mass thoroughly each time with
a whisk.

4 Add the gelatine mass to the hot caramel and mix until it dissolves.

5 Put the neutral gel (nappage) and the white chocolate into the measuring cup.

6 Pour hot caramel with gelatine onto the chocolate and neutral gel.

7 The mixture has to be necessarily processed with a hand blender at low speed to get the most
stable and smooth glaze without introducing air bubbles in particular.

8 Transfer the finished glaze to a clean container, cling-wrap it touching the surface and put it into
the fridge for at least 6 hours.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARAMEL ÉCLAIR
for 15-20 éclairs 13 cm long

CARAMEL CREAM

Ingredients Total weight: ~ 741 g 100%

Sugar 172 g 23%

Glucose syrup 82 g 11%
Whipping cream 35% 350 g 47%
Sea salt 3g <1%
Cacao butter 28 g 4%
Butter 82% 105 g 14%

1 Pour the cream into the saucepan and add the sea salt too. Begin to heat it until it boils. To
prevent the cream from curdling, stir the liquid occasionally. When the cream boils, remove the
saucepan from heat and set it aside for deglazing.

2 In a clean saucepan, caramelize sugar and glucose syrup, shaking the pan from time to time.
When the sugar melts completely, mix the mass and continue cooking to 185-190 °С / 365-374 °F.
Alternatively, at this temperature, the caramel turns dark amber and there are little bubbles along
the sides of the saucepan.

3 As soon as the caramel is done, take the saucepan off the stove and deglaze it with hot cream, bit
by bit, mixing the mass well with a whisk each time until homogeneous.

4 Put the saucepan back over medium heat and cook the caramel to 104 °С / 219 °F. After this,
remove the caramel from the stove and immediately incorporate cacao butter with butter.
Homogenize the mass to get a smooth texture.

5 Transfer the caramel to a high measuring cup and process it with a hand blender at low speed.
Avoid introducing air bubbles into the mixture.

6 Pour the caramel cream into a clean container, cover with cling film touching the surface and put
it in the fridge to stabilize until it cools down completely or refrigerate it for 12 hours, if possible.

CRUNCHY WAFFLES FOR THE DECORATION

Ingredients Total weight: ~ 95 g 100%

Water 30 g 32%
Sea salt 1g 1%
Butter 82% 10 g 10%
Icing sugar 20 g 21%
All-purpose flour 10 g 10%
Egg whites 24 g 26%

1 Put the water, sugar and butter in the saucepan. Before letting the mixture boil, wait until the
butter melts completely first.

2 In a separate bowl, mix the flour and icing sugar sifted together with the egg whites. Mix the
mixture with a whisk until homogeneous. 5

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARAMEL ÉCLAIR
for 15-20 éclairs 13 cm long

CRUNCHY WAFFLES FOR THE DECORATION

3 Pour the boiled water, butter and salt mixture over the combined flour, icing sugar and egg
whites. After combining everything thoroughly you’ll get a runny batter.

4 Refrigerate the batter for about one hour to stabilize and completely cool down.

5 After one hour of stabilization, transfer the batter to the tipless piping bag and cut a tiny hole.

6 Pipe little drops of batter on a Teflon-coated tray or a silicone mat. Use an offset spatula to
spread each drop evenly.

7 Bake the piped batter at 160 °С / 320 °F for about 3-4 minutes until it turns golden.

8 Right out of the oven, transfer the baked pieces of waffles on a working top and shape them into
beautiful bows. Arrange the bows on the tray and let them cool down completely at room
temperature.

CLASSIC ÉCLAIR CHOUX PASTE

MAKING THE CHOUX PASTE

Ingredients
for 15-20 éclairs 13 cm long Total weight: ~ 760 g 100%

Water 125 g 17%

Milk 125 g 17%
Sea salt 4g <1%
Sugar 4g <1%
Inverted sugar 2g <1%
Butter 82% 112 g 15%
All-purpose flour 138 g 18%
Whole eggs 250 g 33%

1 Prepare the eggs and butter: process the room temperature eggs with a hand blender until
smooth and cut the butter into small pieces.

2 Put salt, sugar and inverted sugar in a saucepan. Inverted sugar prevents the formation of ice
crystals in the choux paste and keeps its texture tender and moist for a longer time. If you are not
going to freeze the choux paste, you can skip this ingredient.

3 Add the butter, water and milk to the saucepan and heat over low heat, stirring occasionally with
a whisk.
TIP
You can make water-based or milk-based choux paste as well. It depends on the result you want to end up with: the
milk-based choux paste is a little darker and fattier, while the water-based choux paste is brighter but, at the same time,
crunchier.

4 When the butter melts completely, increase the heat and bring the liquid to a boil.

5 Remove the mixture from heat, add the sifted flour and stir thoroughly with the whisk until
6
smooth.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARAMEL ÉCLAIR
for 15-20 éclairs 13 cm long

MAKING THE CHOUX PASTE

6 In order to make sure that all the starch has swelled, place the choux paste back on the stove and
heat for two minutes over low heat, stirring actively with a silicone spatula.

7 Transfer the choux paste to the mixer bowl and start mixing it with a paddle attachment, cooling
it down to 55-60 °C / 131-140 °F.

9 When the choux paste has reached the required temperature, gradually, in small portions, start to
add in the eggs, continuing to mix the choux paste at low speed. The texture of the finished
choux paste is checked visually, that’s why you might need a little less egg mixture than it is
mentioned in the recipe. The choux paste should be smooth, homogeneous, glossy, and fall off
the paddle as a ribbon. If you have used all the eggs and the right texture is still not achieved, you
can add warm milk, but such cases are extremely rare to happen.

9 Cover the finished choux paste with cling film and leave it to rest at 30 °C / 86 °F for an hour.

PIPING THE ÉCLAIRS

Ingredients

Choux paste
Cooking oil spray
Icing sugar

1 Fill a pastry bag with an Open French Star tip d=16 mm with chough paste 2/3 full.

2 Pipe the 12.5-13 cm long éclairs (~35 g each) at a distance of 1-1.5 cm over a Teflon-coated
baking sheet or a perforated silicone mat. To get perfectly even éclairs, do not move your hands
while piping, but move your body back.

3 After piping, spray the éclairs with a thin layer of cooking oil, and then lightly sprinkle them with
icing sugar through a sieve. A thin crust on the surface will protect them from cracks.

4 Put the finished éclairs in the freezer until they freeze completely. Éclairs can be stored frozen for
up to two weeks. After freezing, just put them into an airtight container to protect them from
drying out.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARAMEL ÉCLAIR
for 15-20 éclairs 13 cm long

BAKING THE ÉCLAIRS

Ingredients

Frozen éclairs or piped choux paste

1 Preheat the oven to 280 °C / 536 °F and then turn it off.

2 Transfer the frozen éclairs to a perforated silicone mat, keeping a distance of approximately 6 cm
between them.

3 Place the éclairs in the turned-off oven for 20-25 minutes. During this time, they should rise,
acquire the maximum volume and begin to brown slightly. Then turn on the heat at
155-160 °C / 311-320 °F and bake the éclairs for 15-20 minutes more.
4 Finished éclairs should have a uniform golden brown color and a sufficiently hard surface. When
pressed, it will crunch slightly, but the inside of the éclair will remain soft and moist. After baking,
transfer the éclairs to the wire rack, so they cool down faster. In 20-30 minutes they are ready to
be used.
TIP
If you want to bake éclairs for future use, let them cool down completely and then freeze them. Baked éclairs can be
stored for up to two weeks in the freezer. Then, when you need them, put the frozen éclairs in the oven at 150 °C / 302 °F
and bake them for 3-4 minutes.

ASSEMBLING AND GLAZING THE ÉCLAIRS

Ingredients

Caramel cream
Baked éclairs
Stabilized caramel glaze

1 To prepare the caramel cream for assembling, mix and whip it slightly with a whisk until its
texture becomes thicker. Fill the pastry bag with a 7 mm tip with this cream 2/3 full.

2 When the éclairs have cooled down, prepare them for filling. To do this, use a special tip for
éclairs in the form of a needle and make three holes in the bottom part of the éclair: two of them
close to the edges and one in the middle. Fill each éclair with caramel cream until you feel it’s full.
As a sign of being totally full, you’ll see the excess cream coming out that needs to be removed
with an offset spatula.

3 Place filled éclairs in the fridge to stabilize at 3-4 °C / 37-39 °F for about 5-10 minutes.

4 Prepare the glaze for assembly. Heat it to 30 °С / 86 °F and process with a blender carefully and
at low speed. Mind that when blending, the glaze should necessarily be warm. The texture of the
glaze should not be too liquid and resemble the consistency of condensed milk.

5 Dip 1/3 of the éclair in the glaze so that it forms an even regular layer and hold the éclair dipped
in the glaze for a moment. Lift the éclair and remove the excess glaze with the finger. Shake the
éclair slightly to let the glaze cover the éclair evenly.
8
6 Put the glazed éclairs in the fridge for several minutes so that the glaze sets.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARAMEL ÉCLAIR
for 15-20 éclairs 13 cm long

DECORATING THE ÉCLAIRS

Ingredients

Assembled and glazed éclairs

Crunchy waffles

When the glaze has set, decorate the surface of the éclairs by placing 3 bows on top of each
éclair and slightly press them for more stability.

https://www.fac https://www.in https://www.

www.kica-academy.com
ebook.com/Inte stagram.com/ youtube.com
rnationalCulinar kica_academy /channel/UC
yAcademyKICA / eHq3KJQLH
g59-MGHpm

9
www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva