Caramel Eclair

Choux

1. Blend the mix + water well until the batter look shiny.
2. Pipe in ,eclair shape and then egg-wash.
3. Bake: 220 degree for 20 min, Damper close.

Caramel Custard

1. Whisk Neutral instant custard + Milk
2. Blend 1) + 80% whipped DB cooking cream + Burnt caramel resin manually.

Caramel Crispy coating

1. Boil Burnt Caramel resin + water
2. Mix with dry fondant
3. Add Melted white coating( 50 degree)

Assemble

1. Fill Caramel Custard into the choux and cover by Caramel Crispy coating