Ingredients

Choux pastry
milk
0.50 cup
100 g
3.50 oz
3.30 fl oz
water
0.50 cup
100 g
3.50 oz
3.30 fl oz
salt
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
sugar
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
eggs
4 pc
butter
0.25 cup
90 g
3.15 oz
2.97 fl oz
flour
0.50 cup
110 g
3.85 oz
3.63 fl oz
powdered sugar
to taste
Whipped honey ganache
cream 33-35%
1 cup
250 g
8.75 oz
8.25 fl oz
white chocolate 34%
0.25 cup
85 g
2.98 oz
2.80 fl oz
honey
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
gelatin
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
water for the gelatin
1.50 tbsp
24 g
0.84 oz
0.79 fl oz
Honey mousse
sour cream 20%
0.50 cup
135 g
4.72 oz
4.46 fl oz
honey
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
egg yolks
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
cream 33-35%
1 cup
230 g
8.05 oz
7.59 fl oz
gelatin
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
water for the gelatin
0.25 cup
2.50 tbsp
36 g
1.26 oz
1.19 fl oz
Salted caramel
sugar
0.50 cup
125 g
4.38 oz
4.12 fl oz
cream 33-35%
0.50 cup
110 g
3.85 oz
3.63 fl oz
salt
to taste
Crumble
flour
2 tbsp
30 g
1.05 oz
0.99 fl oz
butter
1.50 tbsp
22 g
0.77 oz
0.73 fl oz
almond flour
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
sugar
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
lemon zest
to taste

Method

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.

Choux pastry

  1. Whip the eggs with a blender; strain them into a tall glass.
  2. Mix the milk and water in a saucepan, add salt and sugar; add the small butter pieces. Bring to a boil over medium heat, and let it simmer for 30 seconds.
  3. Remove from the heat, and add all the flour at once. Stir until the smooth, and return the dough back to the heat.
  4. Brew the dough for 1.5 to 2 minutes. Place it immediately in the mixer bowl, and mix at a low speed with the paddle attachment until the dough cools down to 55C (131F).
  5. Next, gradually pour the eggs in the dough, each time making sure that it interferes with the dough. The finished dough should be smooth, glossy and flow off nicely from 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 180C (356F).
  7. Grease a baking sheet with a thin layer of butter, form the eclairs at a distance of at least 5 cm (2 inch) apart, sprinkle the eclairs with powder.
  8. Place the baking sheet into the oven, then reduce the temperature to 170C (338F), and bake the éclairs for 10 minutes, then lower the temperature to 160C (320F) and bake until tender (the exact time depends on the type of the oven, from 35 to 50 minutes). Cool on a wire rack.

Whipped honey ganache

  1. Melt a little chocolate in a tall blender glass.
  2. Soak the gelatin in cold water.
  3. Pour 60g (2.10 oz) of cream into a saucepan and bring to the first signs of boiling. Remove from the heat and dissolve the gelatin.
  4. Quickly pour the mass over the chocolate, and blend into the emulsion with a blender. Pour in the remaining cold cream and mix again with a blender. Finally, pour in the honey, and mush again.
  5. Cover the ganache with foil in contact and refrigerate for 12 hours. Whip it on a high speed for a minute before assembling the eclairs, and place in a pastry bag.

Honey mousse

  1. Soak the gelatin in cold water.
  2. Put the yolks in a bowl, pour the honey into a saucepan and heat it to 118C (244F). Start whipping the yolks a little in advance and when the syrup reaches that temperature, pour it in a thin stream into the whipping yolks. Keep whisking at a medium-high speed until fluffy and light.
  3. Heat the sour cream in a saucepan, stirring carefully, until 80C (176F). Dissolve the gelatin. Cool the mass, combine it with the honey-yolk mass, and stir.
  4. Cool the cream and whip until soft peaks. Mix into the mousse, using a spatula, in 2 to 3 passes. Place the mousse in a pastry bag and refrigerate for 40 to 60 minutes, so that the mousse cools and thickens a little.

Salted caramel

  1. Melt the sugar in a thick-walled saucepan until an amber caramel shade. At the same time you should bring the cream to a boil in a saucepan.
  2. Remove the caramel from the heat and pour in the cream. Whisk and return to a low heat. Cook the caramel for 4 to 5 minutes, until a beautiful color. Add salt. Stir and pour into a jar. Cool the caramel, then put in the cold.

Crumble

  1. Whip the butter and the zest; add both types of flour, and mix. Place the crumble on a film and put it in the fridge for 2 hours.
  2. Preheat the oven to 150C (302F). Spread the crumble on the parchment, and bake it for 15 to 18 minutes until golden brown. Cool down.

Assembling

  1. Using a very sharp thin knife, cut a strip from the top of the éclair, approximately 1 cm (0.4 inch) wide, and long over the entire surface, leaving 1-1.5 cm (0.4 to 0.6 inch) from both edges.
  2. Fill the éclair with the mousse, leaving 2mm (0.08 inch) to the top. Place it in the fridge for 30 minutes or for 8 to 10 minutes in the freezer. Fill the remaining space with the salted caramel, using a pastry bag. Put it back in the freezer or the fridge.
  3. When the caramel is firm, decorate the top of the éclair with the whipped ganache, honey drops and the crumbs.