Revised Recipe for Salted Caramel Eclairs

Place the rack in the center of the oven. Preheat the oven to 150 °C (300 °F). Line two baking sheets with parchment paper.

In a small bowl, using a spatula, mix the sunflower flour and icing sugar. Set aside.

In a small saucepan, over medium heat, reduce the aquafaba for 10 to 15 minutes or until you obtain about 160 ml (⅔ cup) of liquid. Allow to cool slightly.

Using a stand mixer, whip the reduced and warmed aquafaba, sugar, and cream of tartar for 5 minutes or until stiff peaks form. Using a spatula, fold in the flour mixture, stirring vigorously until the meringue falls and softens slightly (this is called macaronage).

Using a piping bag fitted with a plain tip about 7 mm (½ inch) in diameter, shape éclairs (elongated macarons) approximately 7.5 cm (3 inches) long and place them on the prepared baking sheets. Tap the sheets flat on a work surface two or three times to help the éclairs slightly collapse.

Let rest for 30 to 45 minutes at room temperature (this is called crusting). Bake in the oven for 3 minutes. Reduce the temperature to 65 °C (150 °F) and bake for 20 minutes or until the shells are cooked, but not browned. Let cool before gently removing the shells.

Incorporate the salted caramel into the pastry cream and, using a spatula, mix until the preparation is smooth and homogeneous.

Using a piping bag fitted with a plain nozzle, fill half of the shells with salted caramel pastry cream. Close with the remaining shells to form éclairs. Refrigerate for 1 hour before serving.

To finish, a recipe for revisited éclairs.