Honey eclairs

Step 1: Prepare the Choux Pastry

This airy custard cake with the most delicate honey cream will be the best snack for a large company, and also an ideal option to pamper yourself! How you want to sometimes allow yourself this weakness and enjoy a light delicacy, and prepared according to this recipe it will definitely inspire you to new culinary achievements.

1. Whip the eggs with a blender and strain them into a tall glass.

2. Mix the milk and water in a saucepan, add the salt, sugar, and butter pieces. Bring to a boil over medium heat, and let it simmer for 30 seconds.

3. Remove from heat and add all the flour at once. Stir until smooth, then return the dough to the heat.

4. Brew the dough for 1.5 to 2 minutes. Immediately place it in the mixer bowl and mix at a low speed with the paddle attachment until the dough cools to 55°C (131°F).

5. Gradually pour the eggs into the dough, ensuring each addition is well mixed. The finished dough should be smooth, glossy, and flow nicely off the rim.

6. Place the dough into a pastry bag with a 16 mm (0.63 inch) “Star” attachment. Put the dough away in a cool place for 30 to 60 minutes.

Preheat the oven to 180°C (356°F).

7. Grease a baking sheet with a thin layer of butter, form the eclairs at least 5 cm (2 inches) apart, and sprinkle them with powdered sugar.

8. Place the baking sheet in the oven, then reduce the temperature to 170°C (338°F), and bake the éclairs for 10 minutes. Lower the temperature again to 160°C (320°F) and bake until tender.

Step 2: Prepare the Whipped Honey Ganache

1. Melt a little chocolate in a tall blender glass.

2. Soak the gelatin in cold water.

3. Pour 60 grams (2.10 ounces) of cream into a saucepan and bring to the first signs of boiling. Remove from heat and dissolve the gelatin.

4. Quickly pour the mixture over the chocolate, and blend into an emulsion with a blender. Pour in the remaining cold cream and blend again. Add the honey and mix again.

5. Cover the ganache with foil in contact and refrigerate for 12 hours. Whip at high speed for a minute before using and place in a pastry bag.

Step 3: Prepare the Honey Mousse

1. Soak the gelatin in cold water.

2. Put the yolks in a bowl and pour the honey into a saucepan. Heat it to 118°C (244°F). Start whipping the yolks as the syrup warms and pour the syrup into the whipping yolks once it reaches the required temperature.

3. Continue whisking at medium-high speed until the mixture is fluffy and light.

4. Heat the sour cream in a saucepan, stirring until it reaches 80°C (176°F). Dissolve the gelatin in it, then cool the mixture before combining it with the yolk mixture.

5. Whip the cooled cream until soft peaks form, then fold it into the mousse with a spatula in 2-3 passes. Place the mousse in a pastry bag and refrigerate for 40 to 60 minutes to allow it to cool and thicken.

Step 4: Prepare the Salted Caramel

1. Melt the sugar in a thick-walled saucepan until it reaches an amber caramel color. Simultaneously, bring the cream to a boil in another saucepan.

2. Remove the caramel from the heat and slowly pour in the cream while whisking. Return to low heat and cook the caramel for 4-5 minutes until it reaches the desired color. Add salt to taste.

3. Pour the caramel into a jar and cool before chilling.

Step 5: Prepare the Crumble

1. Whip the butter, add the lemon zest, and both types of flour, then mix until combined.

2. Place the crumble mixture on plastic wrap and refrigerate for 2 hours.

3. Preheat the oven to 150°C (302°F), spread the crumble on a parchment-lined baking sheet, and bake for 15 to 18 minutes until golden brown. Cool before using.

Step 6: Assemble the Éclairs

1. Using a sharp knife, cut a strip from the top of the éclair approximately 1 cm (0.4 inch) wide and long along the entire surface, leaving about 1-1.5 cm (0.4 to 0.6 inch) from both edges.

2. Fill the éclair with the honey mousse, leaving a 2 mm (0.08 inch) gap at the top. Refrigerate for 30 minutes or freeze for 8-10 minutes.

3. Fill the remaining space with salted caramel using a pastry bag. Freeze or refrigerate again until the caramel firms.

4. Decorate the top of the éclair with whipped ganache, honey drops, and crumble pieces before serving.