Recently a lovely subscriber asked me if I had any éclair recipes and I came to the horrifying realisation that I have very few. A while ago I did a huge deep dive on éclairs, all about how to pipe, bake and top them to get the best results and made some classic coffee éclairs but since then I haven’t revisited them which is an absolute travesty considering they’re one of my favourite things to eat!
I’m no stranger to wild flavours but I think éclairs are one pastry where classic combinations really shine. I originally started testing a coconut and cardamom crème pat for this recipe and while it was nice, I kept finding myself wanting something a bit more simple so today we’re making chocolate éclairs filled with salted caramel crème pat.
Even though we’re keeping the flavours simple I’ve included a little bonus decoration. Ever since making Ludicrously Long Lennie I’ve been unable to stop making things in the shape of sausage dogs (more on this next week), éclairs are the perfect candidate for sausage dog-ifying so I’ve made some Little Lennies, the long lost baby brothers of Ludicrously Long Lennie. They’re fairly straightforward to make and a lot of fun! I find that turning them into sausage dogs gives you a bit more wiggle room if you have any slightly funky-shaped éclairs, lumps and bumps just give them a bit of personality.
Let’s make them!
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