As the summer ended, I had guests round and decided to make eclairs with white chocolate cream. However, for reasons that are too lengthy to go into here, but involved a broken whisk and remaking the mixture with a less powerful one, I ended up making eclairs in my Yorkshire pudding tins and hence they became Yorkshire eclairs. But that’s not really the point, the point is that this time I used Simon Rogan’s Caramelised White Chocolate (£6.95, 250g) for the cream. This is the strangest white chocolate I’ve seen, big chunks of it with a crumbly interior. It almost tasted like Scottish tablet: intensely sweet, but insanely moreish. Melting it took ages, but the result was this wonderful butterscotch-coloured cream sat upon my new creation of a Yorkshire eclair. Rogan recommends melting it into cream and setting it for a luxe panna cotta. I’ve yet to try this.
Someone recommended M&S’s Made Without chocolate, made without dairy and wheat. I did grab a small bar of Honeycomb and Caramel (£1, 35g), but the caramel was too overwhelming for me. There are other bars: ‘milk’ and dark, so worth a try if you don’t eat dairy or wheat – let me know what you think.
