This Chocolate and Salted Caramel Popcorn Eclair Cake is a cake that I am truly proud of! I came up with the idea, put it together and the result was just fantastic. It is surprisingly light and delivers amazing taste and texture. I am yet to try any alternative flavours to the recipe, but I am sure that incorporating peanut butter, banana and other flavours will work perfectly for a unique and decadent celebratory experience.
For the choux pastry layers (I cooked the choux pastry in four 20cm cake tins)
750 g water
225 g butter
450 g flour
540 g eggs (about 11 extra large eggs)
Bring the water and the butter to a rolling boil.
Remove from the heat and add the flour, stir vigorously until all the flour is incorporated.
Place back on the heat for about a minute beating continuously.
Remove from the heat and whisk in a stand mixer until cool and the steam subsides
Once cool, add the eggs whilst slowly beating until a glossy texture is formed. You may not need all the eggs or you may need more. Get the mixture to a dropping consistency where a spatula full of mixture drops off the spatula with a clean break.
Bake in a hot oven at 200°C until golden brown.
I splash a cup of water into the bottom of the oven when I place the tins inside to create steam which aids in the puffing and setting of the batter.
Once golden and firm, remove from the tins and place directly on racks to crisp up for about 15minutes.
For the caramel
1 tin of condensed milk
Boil the tin of condensed milk in the tin for about 6 hours, remove and chill before use.
For the Chantilly cream
Whip 1l of cream to soft peak then slowly add ½ cup of icing sugar. Finish with fresh vanilla paste to taste
Crème Chiboust or crème patissier would work very well instead of the Chantilly cream if desired.
For the dark chocolate ganache
Bring 500g of cream to the boil, remove from the heat and stir in 600g of good quality dark chocolate. Allow to cool to room temperature before use.
Stack the choux pastry cakes and layer the ganache, a little caramel and the vanilla cream.
Once complete, top the cake with ganache, salted caramel popcorn and decorative items of your choice.
Cut into generous slices and enjoy!
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