Gluten-free Caramel Éclairs by a Master Pastry Chef – Ready in No Time
The winner of The Great Bake Off Slovakia 4, Pali, brings you a recipe for the best caramel éclair – now in a gluten-free version using Liana products. Thanks to our new Liana caramel glaze, you can make it in no time, without burning sugar and with a perfectly smooth caramel flavor.
Pali has adapted the recipe so that anyone can bake it – even without pastry experience. Once again, he proves he’s a true master baker – and you’ll absolutely love this éclair!
Ingredients
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Launched mass
- 100 ml milk
- 100 ml of water
- 80 g butter
- a pinch of salt
- a pinch of sugar
- 160 g Liana Universal mix
- 250 g eggs
Golden cream
- 50 g Liana Golden Cream
- 125 g caster sugar
- 450 ml milk
- 50 g butter
- 50 ml rum
- 60 g egg yolks
- 100g mascarpone
- 150 g whipped cream
Caramel whipped cream:
- 150 g semolina sugar
- 380 g cream
- 150g mascarpone
or quick caramel whipped cream Liana:
- 380 g whipped cream
- 150g mascarpone
- 50 g Liana Caramel Icing (2 packs)
- 130 g powdered sugar
Caramel icing:
- 50 g Liana Caramel Icing (2 packs)
- 400 g sifted powdered sugar
- 8-12 tablespoons water/milk
- 40 g melted butter (only to achieve a thicker layer of frosting)
- Batter: Heat water with milk, butter in a saucepan, add salt and sugar. Heat the mixture until it starts to boil. Then add Liana Universal mix , reduce the heat, mix the mixture well and beat for 2 minutes. We will get a compact mass. We transfer it to the bowl of the food processor and let it cool a little. Then mix in the eggs, always in several batches, one at a time. We will get a mass of lava consistency. Transfer to a pastry bag and pipe pinwheels with a diameter of approx. 5 cm. Bake in a preheated oven at 180°C for approx. 40 - 45 minutes. Until the surface is baked to a darker golden color. Cracks in the dough must not remain light. Let cool and cut in half.
- Golden Cream : In a bowl, mix some of the milk with the egg yolks and Golden Cream . In a saucepan, heat the rest of the milk with butter, rum and sugar. After heating the milk, combine the mixtures and return to the saucepan. Cook the smooth cream, it is important to boil it for a minute. Transfer to a clean container, cover with foil to prevent contact and let it cool. After cooling, briefly beat the cream until smooth so that there are no lumps. Mix the whipped cream with mascarpone by hand.
- a) Caramel whipped cream with burnt sugar: Melt the sugar until caramel, heat half of the cream and deglaze the finished caramel. Be careful, the mixture is hot, add the cream gradually. Cook for a while to get a smooth consistency without pieces of caramel. Then remove from heat and pour in the rest of the cream and mascarpone. Mix with an immersion blender, cover with foil and let cool for at least 6 hours, ideally overnight.
b) Liana Quick Caramel Whipped Cream: If you want to make caramel whipped cream quickly and easily, our new Liana caramel icing is all you need. Add 2 packets of Liana caramel icing and powdered sugar to the whipped cream with mascarpone - and in a few minutes you have delicious caramel whipped cream ready. - Prepare the caramel icing according to the instructions, adding sifted powdered sugar and water or milk. You can adjust the fluidity of the icing by adding the amount of liquid or by adding melted butter to achieve a thicker layer of icing.
With this procedure, you can have Liana's gluten-free pinwheel ready in no time - from the dough, to the cream, to the fluffy whipped cream and the amazing frosting.
If you prefer a crispier icing , do not sift the powdered sugar.
To achieve an even shinier icing , mix 1-2 tablespoons of vegetable oil into the icing.
If you are a salted caramel lover , just add a pinch of salt to the topping.
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Ingredients
Print recipe
Share on Facebook
Launched mass
- 100 ml milk
- 100 ml of water
- 80 g butter
- a pinch of salt
- a pinch of sugar
- 160 g Liana Universal mix
- 250 g eggs
Golden cream
- 50 g Liana Golden Cream
- 125 g caster sugar
- 450 ml milk
- 50 g butter
- 50 ml rum
- 60 g egg yolks
- 100g mascarpone
- 150 g whipped cream
Caramel whipped cream:
- 150 g semolina sugar
- 380 g cream
- 150g mascarpone
or quick caramel whipped cream Liana:
- 380 g whipped cream
- 150g mascarpone
- 50 g Liana Caramel Icing (2 packs)
- 130 g powdered sugar
Caramel icing:
- 50 g Liana Caramel Icing (2 packs)
- 400 g sifted powdered sugar
- 8-12 tablespoons water/milk
- 40 g melted butter (only to achieve a thicker layer of frosting)
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