Ingredients:
- Thickened Cream: 2700g
- Vanilla Paste: 1 Tbsp
- Caramelised Gold Chocolate: 1350g
- Salt: A pinch
Method:
- Heat the Cream: In a bowl, add the chocolate, salt, thickened cream, and vanilla paste. Heat over medium heat until it starts to simmer. Do not let it boil.
- Melt the Chocolate: Once the cream is simmering, remove it from the heat and pour it over the caramelised gold chocolate. Blend together to emulsify the ganache.
- Cool the Ganache: Let the ganache cool at room temperature. Once it reaches a suitable consistency, cover it and refrigerate for 12 hours to allow it to set.
- Pipe into Eclairs: After resting, the ganache is ready to be piped into your eclairs. Enjoy your delicious creation. Stay tuned for our Caramel Eclairs recipe!
Tag us in your Instagram story—we can’t wait to see your beautiful (and delicious) creation!
Chef Pavel S.
Eclair at the Bay