Salted Caramel Cream Patisserie or Pasty Creams for Eclairs

I just could not not capture this recipe. It’s so good.

Make caramel for the pat and for the glaze

Caramel Sauce

100g sugar

50g butter

70 g cream

big pinch of flakey sea salt

Put the sugar in a pot and caramelize it, only swirl near the end. Into the sugar add butter, melt. Add the heavy cream and salt.

Pasty Cream

110ml whole milk

60ml cream

3 tablespoons sugar

3 egg yolks

1 tablespoon sugar

2 tablespoons corn starch

30g butter

1.5 teaspoon vanilla

60g salted caramel sauce

Into a sauce pot ad the cream and 3 T sugar, heat until slightly bubbly and the sugar is dissolved. Into a little bowl combine yolks, 1 T sugar and cornstarch, until smooth. Add some of the hot milk into the yolks. Add back to the cream. Mix together until smooth. Add into thickened cream, butter, vanilla and caramel sauce. Put through a fine mesh strainer. Chill.

Glaze

Add powdered sugar, some vanilla and a pinch of salt into the remaining caramel sauce, some at a time until you reach the desired consistency, which is more powdered sugar than you might imagine. Spread on top of the eclairs, or pipe.