Caramel Eclair, with Espresso Ice Cream recipe

PUBLISHED: 12:00 10 January 2014

Caramel Eclair with Espresso Ice Cream

Caramel Eclair with Espresso Ice Cream


Based on the dish currently available at The Freemasons, Wiswell

Ice Cream


500g Milk

75g Double cream

6 Free range egg yolks – use whites for meringue

65g Caster sugar

45g Coffee beans

Salt – small pinch


1. Grind coffee beans, infuse (soak) in cold milk over night, then pass through a fine sieve into a pan and bring to the boil.

2. In a heat resistant bowl mix together the yolks, sugar, cream and salt, pour the heated milk, slowly, a little at a time, over the egg mixture.

3. Using a clean pan, return all the liquid into here and cook to 85*, stirring to prevent it catching on the bottom of pan.

4. Chill over ice, then churn in an ice cream maker.

Steve’s suggestion, to save time, was to buy good quality, coffee ice cream.



for choux buns

225g Water

125g Butter

225g Plain flour

About 200g whole, free range eggs – this will be between 4 & 7 eggs

A pinch of salt and caster sugar

Carton of double cream, whipped to soft peak

Pre-heat oven to 175c, gas mark 4.


1. Boil the water, butter, salt and sugar, off the heat add all the flour, quickly, and beat until smooth and glossy, return to a medium heat and cook out for 1 minute, then take off the heat and allow to cool for 15 minutes.

2. Place in a mixer, on slow speed, or mix in a bowl, adding the eggs, one at a time until a smooth dough forms. Cover and refrigerate for 2 hours.

3. Place into a piping bag and pipe 12cm/5” long onto a non-stick tray, or onto baking parchment. Bake for 15/20 minutes until the shells are crisp and golden brown.

4. Cool on a rack and fill with the whipped cream, and top with the caramel, just before serving so you don’t end up with soggy bottoms!

Caramel Topping

Place 150g each of soft brown sugar, double cream and butter into a pan and warm, gently, until it combines, raise the heat and bring to a boil, use a long handled spoon to stir it, cook until it is golden brown and thickened, take off the heat, allow to cool for 15 minutes, then add about 3 grams of ground salt, mix in and use to top the filled éclairs. Any spare sauce can be stored, covered, in the ‘fridge.

Hazelnut Praline


50g Caster sugar

100g Hazelnuts, chopped


1. Place the sugar and nuts into a pan and caramelize, gently, until golden in colour.

2. Pour the mixture onto a non-stick baking tray, or baking parchment, and, once cooled, break into pieces to decorate the éclairs.

3. Crush 1 or 2 of your favourite biscuits to decorate the plates.

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