Ingredients

Caramel Cream:
18g sugar (For the egg yolk mixture)
80g egg yolk
180g sugar (For the caramel)
525g whole milk
290g salted butter
4.5g of soaked vegetable gelatin leaves
Éclair Shaped Caramel Color Topping:
250g milk chocolate

Method

Caramel Cream:
Before you start, soak the gelatin in cold water.
Mix the sugar with the egg yolk to get a smooth mixture and keep aside.
We need to make a dry caramel with the sugar: To do this, put the sugar in a pan, then heat it until it melts into a golden blonde caramel.
As soon as the caramel is the right color, carefully add the milk little by little. Bring the mixture to a boil until the caramel dissolves into it.
Add half of the boiling caramel and milk mixture into the egg yolk and sugar mix that we prepared at the beginning. Stir for a bit, then pour everything back into the pan and bring again to a boil. Cook for 3 minutes while stirring.
Once the cream is cooked, add the salted butter and the soaked gelatin, then blend it all together with your hand blender.
Wrap in cling film and keep refrigerated until served
Éclair Shaped Caramel Color Topping:
Melt milk chocolate then leave it out of the heat until its temperature reaches 29 degrees.
Once at the right temperature, spread the chocolate into a very thin layer over a sheet of baking paper and leave it to set slightly (not too much).
Cut it in the shape of an éclair with a cutter.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.