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.