Popcorn Clairs

Craqueline cookie dough

1. Preheat the oven to 200 ° C (fan oven). For the craqueline, mix the softened butter with the flour and sugar in a bowl to form a homogeneous mass. Roll out about 2-3 mm thick between cling film and allow to harden in the freezer until it is needed for further use.

Choux

1. For the choux pastry, heat the 250 ml water with the butter and a pinch of salt, dissolve the butter and then bring to the boil. Now add the flour in one go and “flame” the dough with a wooden spoon over medium heat, ie stir until a white “fluff” settles on the bottom of the saucepan. Transfer the dough to a bowl, allow to cool slightly and gradually stir in the eggs with the dough hook of the hand mixer until a shiny dough is formed (you may not use all eggs)
2. Now finish the choux pastry, fill it into a piping bag with a perforated nozzle and place about 10 cm long eclairs on a baking sheet lined with baking paper. Take the craqueline out of the freezer, cut out the shape of the sprayed dough roughly for each eclair and place the craqueline disc on the raw dough. Now bake in the oven at 200 ° C for 15-20 minutes. Take out of the oven and cut in half lengthways with a bread knife.

White chocolate buttercream

1. In the meantime, briefly bring half of the milk with the vanilla pod and 70g sugar to the boil and scrape out the vanilla pod. Mix the rest of the milk with the starch, egg yolks and the rest of the sugar. Stir into the hot vanilla milk and then bring to the boil several times (3-4 minutes). Pour the cream into a bowl, cover with cling film and allow to cool. After the cooling time, stir the butter until foamy. Melt the chocolate and whip the cream. Mix the butter with the cooled chocolate and stir into the cream spoon by spoon. Pour into a piping bag with a star nozzle and fill the slightly cooled eclairs with it.

Caramel popcorn

1. Place a medium-sized saucepan on the popcorn and wet the bottom with oil. Fill in as much popcorn corn that the bottom is just covered and wait at full heat with the lid on until you no longer hear corn popping up. Pour the popcorn into a bowl. Caramelize the sugar in a saucepan and pour over the popcorn, add a good pinch of fleur de sel (to your own taste) and use two forks to “tear” the popcorn apart again and again.

assembly

1. Drape each eclair with about a handful of caramel popcorn, pour a little cream caramel on top and put on the second half of the eclair. Then decorate with buttercream, popcorn and cream caramel.