Caramel éclairs Recipe

Recipes and styling Raphaella Frame-Tolmie Photographs Michael le Grange Ingredients:

  • 300ml water
  • 100g butter
  • 150g plain flour
  • 3 eggs plus 1 for egg wash
  • 2 egg yolks
  • 55g flour
  • 60g caster sugar
  • 2T cream
  • 180ml milk
  • ½t instant coffee
  • 200g white sugar
  • 250ml cream, whipped
Directions: Preheat the oven to 200°C. Place the water and butter in a saucepan over medium heat, and bring the mixture to a rolling boil. Immediately add all the flour. Beat the mixture with a wooden spoon until it comes away from the sides of the saucepan. Cook for about two minutes and set aside to cool. When the mixture is cool enough to handle, gradually add the three eggs, one at a time, beating well between each addition. It should be smooth and glossy. Spoon into a large piping bag fitted with a 1.5cm-diameter round nozzle, and pipe eight–10cm logs of the mixture onto a tray lined with baking paper leaving about three centimetres between each. Brush each éclair with egg wash, and bake for about 25 minutes, until they are puffed and golden. Remove them, switch the oven off and using a sharp knife, slice each one, lengthways. Return them to the oven for about 15 minutes to dry out. Transfer to a cooling rack until ready to fill. To make the coffee crème pâtissière, gently whisk the egg yolks, flour, sugar and cream together until combined. Bring the milk to the boil in a medium saucepan and immediately remove from the heat. Add the coffee and temper the eggs. Return the mixture to the stove and cook over a gentle heat, stirring constantly, until the mixture has thickened to the consistency of toothpaste. Remove from the heat, cool slightly and cover with clingfilm, allowing the plastic to touch the surface to prevent a skin forming. Refrigerate until ready to use. To make the caramel topping, sprinkle the sugar evenly over the bottom of a heavy-based saucepan. Gently heat until the sugar melts and turns golden brown – do not stir. Dip the top of each éclair in the caramel and set aside on a wire cooling rack to harden. Spoon the crème pâtissière into a piping bag and pipe the mixture into the bottom half of each éclair. Pipe or spoon the cream over the custard. Sandwich the éclair halves together and serve. Makes about 36 This recipe is featured in our January/February 2014 issue of House and Leisure.