Chef Christophe Bonzon shares his recipe for Tonka Caramel Sale Eclair.

Salted caramel Ganache

Ingredients

1/4 cup sugar
1 tbs soft salted butter
1 cup whipping cream 36 per cent
1/2 cup Milk chocolate 38 per cent cocoa

Method

In a saucepan make a dry caramel adding the sugar slowly until it is nicely caramelized light brown. Deglaze with the butter, add the hot cream slowly to avoid splashing and bring back to the boil, strain into the chocolate stir with a spatula to create an emulsion once your ganache is well combined and shiny. Pour into a plastic bag and refrigerate overnight.

Tonka whipped cream

Ingredients

1 tbs sugar
1/4 cup whipping cream
1/4 cup mascarpone cheese
1/4 cup white chocolate Zephyr
1/2 tonka bean grated
1 tsp Amaretto
1/3 cup whipping cream

Method

Boil cream, sugar and grated tonka in a saucepan. Pour over the chocolate and mascarpone, stir with a spatula to create an emulsion. Once your mix is combined and shiny add the second part of cream and the amaretto. Let rest overnight in your fridge.

Choux pastry

Ingredients

1 cup Milk
1/3 cup unsalted butter
1 tsp salt
1 tsp sugar
1/2 cup AP flour
3 eggs

Method

In a saucepan, combine milk, butter, salt and sugar. Bring to a boil. Remove from heat, add the flour and stir well with a wooden spoon. Put the saucepan back to the heat and cook for approximately 5 minutes. During the whole process you have to mix the dough.

Transfer the dough to a mixer using a paddle , incorporate eggs one at the time, mix your dough on medium speed for 1 minute.

Transfer your dough to a plastic piping bag with a tip ( size 13) and pipe 3 bowls to form an eclair (1 inch diameter) each bowl slightly touching each other into a baking tray with parchment paper. Brush slightly with egg wash. Preheat oven at 350F and bake for 35 minutes.

Once baked, let cool down then cut them in half with a serrated knife.

Whip your tonka ganache in the kitchen aid until stiff peak. Using a plastic piping bag with a tip 11, fill up your eclair (1 inch diameter again ) with another piping bag filled with salted caramel. Pipe into your cream 1/4inch sphere, cover it with the top part of the eclair and slightly dust with cocoa powder and it's read to eat.

More Global BC recipes are available here