Caramel éclairs

Prep 0 h : 5 m
Cook 1 h : 45 m
Serves
18

Ingredients

  • Caramel éclairs

    395g sweetened condensed milk

    125ml water

    60g butter, chopped finely

    1 tbsp dark brown sugar

    75g baker’s flour

    3 eggs

    500ml thickened cream

    Caramel icing

    30g butter, chopped coarsely

    55g dark brown sugar

    1 tbsp milk

    55g icing sugar


Method

  • 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.