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Caramel Eclairs Recipe

Ingredients for people


    For the pastry
  • Water : 220 ml
  • Semi-skimmed milk : 50 ml
  • Fine salt : 1 pinch(es)
  • Caster sugar : 5 g
  • Salted butter : 85 g
  • Plain flour : 105 g
  • Whole egg(s) : 3 whole

  • For the cream
  • Semi-skimmed milk : 500 ml
  • Whole egg(s) : 3 whole
  • Caster sugar : 50 g
  • Plain flour : 60 g
  • Vanilla pod(s) : 1 whole
  • Double cream : 100 ml

  • To serve
  • Sugar pearls : 100 g
Method
  • 1For the puff pastry

    Preheat the oven to 220°C.
    Divide the butter into small pieces. In a pan, pour the water, sugar, salt and butter. Bring to the boil and remove from the heat. Add the flour and mix in with a wooden spoon. Return to the heat and mix until it no longer sticks to the bottom of the pan. Pour into a food processor and beat in the eggs one by one at full speed. The mixture should be shiny and smooth and a dropping consistency. You may not need to add the whole of the final egg.
    Transfer the choux pastry into a pastry bag and lay small éclairs (5 cm by 1.5 cm) on a baking tray. Bake for 10 to 15 minutes.

  • 2For the crème pâtissière

    Split the vanilla pod and grate. Boil the milk with the vanilla pod. In a bowl, break the eggs and add the sugar. Whisk energetically for one minute and add the flour. Add the hot milk, mix, and return to the pan. Bring to the boil and continue boiling for 3 minutes, whisking constantly.

    Transfer the crème pâtissière onto a tray, cover with cling film to prevent it from drying and set aside in the fridge.

    Whisk the whipping cream until you obtain a Chantilly texture and add to the crème pâtissière when cool.

    Pierce a small hole under the éclairs and fill them with the cream using a pastry bag.

    In a heavy based pan, turn 100 g sugar into a dry caramel. Dip the flat side of the éclairs into the caramel and leave to cool.

  • 3To serve

    Pierce a small hole under the éclairs and fill them with the cream using a pastry bag.

    In a heavy based pan, turn 100 g sugar into a dry caramel. Dip the flat side of the éclairs into the caramel and leave to cool.

    Serve on a large platter or indivicual plates.

Chef's tip

«The pastry will become softer with time, so for a really soft eclair prepare with plenty of time.»

A classic french patisserie delight. Serve at a party or simply make at home as a treat!

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

  • Difficulté  Easy
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