Recipes
  • Almond Éclair
  • Almond Éclair
  • Almond Éclair

Almond Éclair

Almond Éclair is an elegant French-style pastry made with crisp choux shells, a buttery almond sable base, crunchy almond nougatine, rich caramel sauce and smooth vanilla bean chantilly made with Rich’s Wilber Farms. Finished with chocolate strips and caramelized almonds, this éclair offers a perfect balance of crunch, creaminess and caramel sweetness in every bite.

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SERVES 18

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

product
20661
  1. SABLE BASE
  2. 97 g Butter
  3. 50 g Icing Sugar
  4. 50 g Almond Powder
  5. 80 g Flour
  6. 2 ml Vanilla Essence
  8. ALMOND NOUGATINE
  9. 50 g Roasted Almonds
  10. 10 g Water
  11. 70 g Sugar
  13. CARAMEL SAUCE
  14. 100 g Rich's Wilber Farms
  15. 50 g Sugar
  16. 10 ml Water
  17. 10 g Butter
  19. ÉCLAIR SHELLS
  20. 75 g Flour
  21. 1 g Sugar
  22. 1 g Salt
  23. 65 ml Milk
  24. 60 ml Water
  25. 50 g Butter
  26. 125 g Eggs
  28. VANILLA BEAN CHANTILLY
  29. 200 g Rich's Wilber Farms
  30. 40 g Sugar
  31. 1 Vanilla Pod
  33. DECORATION
  34. 280 g Sable Base
  35. 18 Éclair Shells
  36. 160 g Caramel Sauce
  37. 120 g Almond Nougatine
  38. 240 g Vanilla Chantilly Cream
  39. 100 g Chocolate Strip
  40. 50 g Caramelized Almonds
  1. SABLE BASE
  2. Take butter, icing sugar, flour & almond powder in a bowl.
  3. Mix with fingertips & add vanilla essence.
  4. Mix until it forms a soft dough & roll out a thin sheet of dough on a baking tray.
  5. Place an oblong mould & cut, removing the excess.
  6. Bake at 180°C for 10 mins or until golden brown in colour & reserve.
  8. ALMOND NOUGATINE
  9. Take sugar, add water & cook until caramelized.
  10. Add roasted crushed almonds & mix.
  11. Remove onto a silpat mat & spread to cool down.
  13. CARAMEL SAUCE
  14. Take sugar & water in a heavy-bottomed pan. Cook until golden caramel in colour.
  15. Add butter & mix.
  16. Add Rich's Wilber Farms & mix properly to make caramel sauce.
  17. Remove from the flame & keep aside to cool down completely.
  19. ÉCLAIR SHELLS
  20. Take water, milk, sugar, salt & butter in a pan.
  21. Allow the butter to melt completely & boil the mixture. Add flour & mix until the dough leaves the pan.
  22. Put the mixture in a mixing bowl & slowly add eggs. Mix until it forms a smooth choux paste.
  23. Pipe éclairs on a baking tray (4.5 inches, oblong) & keep inside the freezer for 30 mins.
  24. Remove & bake at 200°C for 10 mins, then reduce the temperature to 140°C & bake for a further 20 mins or until golden brown in colour.
  26. VANILLA BEAN CHANTILLY
  27. Whip Rich's Wilber Farms with sugar & vanilla caviar.
  28. Keep aside for further use.
  30. DECORATION
  31. Place each éclair shell on a sable base.
  32. Cut the éclair shell top & put almond nougatine in the centre cavity.
  33. Pipe caramel sauce on top of the almond nougatine.
  34. Pipe the prepared chantilly cream on top of the caramel sauce.
  35. Decorate with chocolate strip & caramelized almonds.

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