Caramel Chantilly Cream For Profiteroles, Paris-Brest and Eclairs by Massy

Filling for approximately 30 choux

You can find the recipe of the pate a choux here

Ingredients

• 150g whipping cream

• 150g mascarpone

• 2tbsp caramel sauce

• 25g icing sugar

Steps

1. Whip all the ingredients together slowly until the mixer paddle makes mark in the cream

2. Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it

Tips

• You can make your own caramel sauce with sugar and double cream

• You can use the whisk instead of the paddle to have a more aerated and stiff chantilly

• Come to Mauderne's cooking classes to learn the tips and secrets about making caramel Choux pastries

Salted Caramel Macarons

For approximately 30 macarons

Ingredients

• 150 g caster sugar

• 167 g whipping cream

• 65 g slightly salted butter

• 145g softened butter

Steps

Make the salted caramel the day before

1. Bring the whipping cream to boil.

2. In another pan, melt the sugar 50g per 50g until you get a very dark amber colour.

3. Take the pan off the heat and add the salted butter.

4. Stir with a spatula while adding the boiled cream little by little.

5. Put the pan back on low heat until it boils again and stir from time to time

6. Poor into a bowl

7. Press clingfilm over the surface

8. Keep in the fridge overnight

On the d-day

1. Soften the butter for 8 minutes in the stand mixer

2. Add the cream half at a time while beating

3. Once homogenous, put the cream in a piping bag - It’s ready to fill your macarons

Tips

• Do not hesitate to try it, this filling is irresistible

• Come to Mauderne's cookery classes to learn the tips and secrets about this salted caramel macarons recipe