395g sweetened condensed milk
60g butter, chopped finely
1 tbsp dark brown sugar
75g baker’s flour
500ml thickened cream
30g butter, chopped coarsely
55g dark brown sugar
1 tbsp milk
55g icing sugar
Preheat oven to 220°C.
Pour condensed milk into a medium shallow baking dish; cover with foil.
Place dish in a large baking dish; add enough boiling water to the large dish to come halfway up sides of dish.
Transfer to oven; bake, uncovered, about 1 hour 15 mins or until condensed milk is golden brown and caramel.
Cool to room temperature.
Whisk caramel until smooth.
To make choux pastry, combine water, butter and sugar in a medium saucepan; bring to the boil.
Add flour; beat with a wooden spoon over medium heat until mixture comes away from base of pan.
Transfer pastry to a medium bowl; beat in two of the eggs, one at a time.
Whisk remaining egg with a fork, beat enough of the egg into the pastry until it becomes smooth and glossy but still holds its shape.
Spoon pastry into piping bag fitted with a 1.5cm plain tube.
Pipe 8cm lengths, about 5cm apart, on greased oven trays.
Bake éclairs for 10 mins.
Reduce oven temperature to 180°C; bake 15 mins.
Using serrated knife, cut éclairs in half, remove any soft centres; return to trays, bake for a further 5 mins or until éclairs are dry.
Cool on trays.
Meanwhile, make caramel icing.
Melt butter in a small saucepan.
Add brown sugar and milk; cook, stirring, over high heat, without boiling, until sugar dissolves.
Bring to the boil.
Reduce heat; simmer, uncovered, 1 minute.
Remove from heat; cool 10 mins.
Whisk in sifted icing sugar.
Beat cream in a small bowl with an electric mixer until firm peaks form.
Spoon cream into pastry bases, top with caramel.
Top with éclair tops; spread with caramel icing.