Toffee popcorn ėclairs | Sainsbury`s Magazine
These decadent and light éclairs have a special twist
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 75g unsalted butter, cubed
- a pinch of salt
- 100g plain flour
- 3 medium eggs, lightly beaten
- 100g milk chocolate, roughly chopped
- 1 x 300ml carton double cream
- 1 tbsp golden syrup
- a small knob of butter
- a pinch of sea salt
- 25g toffee popcorn, roughly chopped
- 4-5 tbsp Carnation Caramel (from a tin)
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