Delicious filling for eclairs: coconut, caramel

Kitchen appliances and utensils: stewpan with a thick bottom and a lid, bowl, food thermometer, measuring cup, kitchen scale, pastry bag, deep container, plate, cling film, spatula, sieve, whisk, refrigerator, mixer, blender, stove, microwave.

Ingredients

Coconut Filling and Sugar Fudge

Salted caramel

Step cooking

Coconut Filling and Sugar Fudge

Cream

1. First, flavor the cream. To do this, pour the cream into a saucepan and pour 30 g of coconut flakes into them. Bring to a boil, but do not boil. After that, leave to brew under a closed lid for 10-15 minutes.
   
2. The infused cream must be filtered through a sieve to get rid of coconut. Soak gelatin in a ratio of 1: 6 in ice water. So it swells faster.
   
3. Next, proceed to mixing the cream for the base of the filling. Separate the yolk of 1 egg and mix it with 15 g of sugar. It is necessary to mix immediately, since sugar has the ability to burn the yolk.
   
4. In parallel with this process, bring the flavored cream to a boil, but do not boil. After that, mix the egg-sugar mixture with cream and boil up to 83 degrees. This is important, because at a higher temperature we get an omelet. To harden the yolks, first pour 1/3 of the hot cream into them constantly stirring and only after that pour the resulting mixture into the remaining cream and boil to 83 degrees. At this point, the mixture should be pretty thick.
   
5. We introduce previously soaked gelatin into the cream and stir until it dissolves. We cool the mass to 35 degrees and introduce white chocolate melted with short pulses in the microwave. Mix until smooth. At the same stage, you can add previously sifted coconut, but if you do not like this texture of the cream, you can not do this. Next, beat the rest of the cream to a state of thin sour cream. After that, mix the cream with whipped cream and cover with cling film, lowering it to the very filling so that there is no air left in the container. Put in the refrigerator for 4 hours to stabilize.
   
6. To make the finished cream homogeneous, beat it for several seconds in a blender and transfer to a pastry bag. You can start filling the eclairs, and then dip them into sugar fudge and coconut.
   

Fondant

1. For fudge, we need sugar, water and lemon juice. Mix all the ingredients in a saucepan. The stewpan must be taken with a thick bottom so that nothing sticks. Cook the syrup to 115 degrees. When the temperature reaches 110 degrees, we introduce lemon juice. Please note that syrup is not necessary to interfere.
   
2. Beat the fondant to a bright white color at low speeds of the mixer. If the fudge thickens very quickly, you can dilute it with 1 tbsp. l boiling water and continue to work. Such a fondant can be stored for a long time in the refrigerator and used, heating as necessary.
   

Salted caramel

1. First, fill the gelatin with water in a ratio of 1: 6.Then melt the sugar in a stewpan with a thick bottom over low heat, pouring 90 g of sugar in small portions.
   
2. While the sugar is melting, we separate the yolk from the protein, put the yolk in a separate bowl and add 10 g of sugar. Stir immediately, because sugar can burn the yolk. Pour the milk into a small saucepan and bring to a boil. When the sugar has completely melted, we introduce the milk brought to a boil into it. Introduce very hot milk in small portions.
   
3. After that, return the mixture to the stove and boil until smooth. Next, you need to mix the caramel mixture with egg-sugar. First, temper the yolk by adding 1/3 of the caramel to it, stirring constantly. Then pour this mixture into the remaining in the saucepan, put on the stove and as soon as the mass begins to thicken, remove from heat.
   
4. After that, we inject gelatin soaked previously into the mixture and stir until smooth. Cool the resulting mixture to 40-45 degrees and add butter to it. At the same stage, salt must be added so that the caramel becomes salted. Salt is a natural enhancer of taste, so we introduce it at our discretion, but the main thing is not to overdo it. To give uniformity, beat the caramel with a blender. Then, like the previous filling, cover with cling film and put in the refrigerator for 4 hours to stabilize.
   
5. At the final stage, we transfer the caramel into a pastry bag and fill the eclairs. You can decorate them with melted chocolate and ground peanuts.
   

Video recipe

In this video you will find detailed instructions for preparing three different types of toppings for eclairs: coconut, salted caramel and strawberry. The author shows in detail in what sequence to mix all the necessary ingredients and to what temperature to heat. It also offers different options for decorating eclairs for each filling.

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