Quick and Easy, these Caramel Violet Crumble Eclairs will be your secret weapon when you're looking to impress! Recipe by Helen Mouneimne, aka The Greek Vegetarian.
1 x 170g packet Caramel Violet Crumble
300 mls thickened cream
150 grams white chocolate buttons
100 mls salted caramel topping (see recipe below)
24 Savoiardi biscuits (lady finger biscuits)
Salted caramel sauce:
200 grams caster sugar
90 grams salted butter, room temperature cut up into squares.
120 mls thickened cream
1 teaspoon salt
To prepare the salted caramel sauce:
Heat the sugar in a medium sized saucepan over a medium heat without stirring until the sugar begins to clumps. One the sugar clumps, stir to ensuring that the sugar doesn’t burn.
Once sugar is completely melted, immediately add the butter. Being careful in this step as the caramelised sugar will bubble rapidly when the butter is added.
Reduce the heat and slowly drizzle in the cream while stirring. As the cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to simmer for 1-2 minutes (It will rise in the pan as it boils)
Remove the caramel from the heat and stir in the salt. Set aside and allow to slightly cool down before using. The sauce will thicken as it cools. Once cooked, add the salted caramel into a piping bag ready for assembly.
To prepare the eclairs:
Using an electric mixer, beat the cream until stiff peaks have formed. Once the cream is fluffy, place into piping bag and set aside for assembly.
Using a microwave safe bowl, add in the white chocolate buttons and cook in 30 second increments on high in the microwave until the chocolate has melted. Stir with a spoon between cooks to ensure the chocolate doesn’t burn.
Whilst still in its packaging, crush the Caramel Violet Crumble using a rolling pin then empty into a shallow bowl.
To assemble eclairs:
Dip half of the savoiardi biscuit tops (lengthways) into the white chocolate then immediately dip the chocolate covered side of the biscuits into the crushed Caramel Violet Crumble. Keep remaining Violet Crumble for the inside of the eclairs.
Line up the 12 plain biscuits and cut the tip off of your cream and salted caramel piping bags. Pipe 5-6 dobs of cream onto the biscuits then lightly drizzle with the salted caramel sauce.
Sprinkle each eclair with crushed Caramel Violet Crumble then sandwich with the chocolate covered biscuit.
Tip: You can make the chocolate covered biscuits ahead of time and sandwich with the cream and salted caramel sauce when you are ready to serve.