Light Bites Pudding Baking

Popcorn & Caramel Éclairs

With a few minor adjustments, it's easy to make your favourite treats a little lighter. This recipe is the epitome of utter indulgence without any sacrifice. There are a few steps to go through, but you won’t be sorry you took the time!

30 minutes, plus cooling time prep, 45 minutes cook

Serves 12

Ingredients

75ml semi-skimmed milk

70g unsalted butter, cubed

20g caster sugar

Pinch of salt

Seeds of 1 vanilla pod

150g plain flour

3 medium free-range eggs

20g popping corn

1 tsp sunflower oil

15g peanut butter

15g maple syrup (honey will also work here)

1⁄2 tsp Maldon sea salt

250g 0% fat Greek yogurt

40g caramel

70g dark chocolate, minimum 70% cocoa solids, melted

Method

Preheat the oven to 180°C/ Fan 160°C/Gas 4. Line two large and one small baking tray with greaseproof paper. Put the milk, butter, half the sugar, salt, vanilla seeds and 125ml of water in a saucepan over a medium heat.

Sift the flour onto a sheet of greaseproof paper. When the butter has melted, pour in the flour. Beat with a wooden spoon, over the heat, until a smooth dough forms that comes away from the edges.

edges. Transfer the dough to an electric mixer and beat for 1-2 minutes to cool. Once cool, add the eggs, one at a time, beating constantly, ensuring each is fully incorporated.

Transfer to a piping bag and pipe 12 éclairs onto the large baking trays, each about 12cm long. Bake for 25 minutes until golden and hollow.

2. Place the popping corn in a saucepan with the sunflower oil over a medium heat. Cover with a lid and shake from time to time until all the corn has popped. In a bowl, mix together the peanut butter, maple syrup and salt until smooth.

smooth. Add the popcorn and toss to coat. Transfer to the small baking tray and bake for 5 minutes to crisp, turning halfway through. Set aside.

Mix the yogurt, remaining sugar and caramel until smooth. Transfer to a piping bag and chill until needed. Transfer the cooked éclairs to a wire rack and when cool enough to handle, pierce a small hole in the end of each one.

When cold, pipe in the yogurt mixture, drizzle over the melted chocolate and sprinkle with the popcorn. Leave to set, then serve.