Homemade Eclairs

Homemade Eclairs

Homemade Eclairs 1000 1500 Lo

You can’t go wrong with this classic French patisserie treat, topped with traditional chocolate or for a twist, try crunchy caramel icing. Try not to eat them all!

Ingredients

choux buns

  • 140g plain flour
  • pinch of sugar
  • 125ml milk
  • 125ml water
  • 100g butter
  • 4 eggs

For the filling

  • 300ml double cream

For the icing:

  • 100g golden caster sugar
  • 2 tbsp golden syrup
  • 4 tbsp toasted flaked almonds
  • 100g plain chocolate
  • 25g butter
  • 75ml double cream
  • 1 tbsp sifted icing sugar.

Method

  1. Heat oven to 200°C. Sift the flour with the sugar and a pinch of salt into a small bowl.
  2. Put the milk and butter into a medium saucepan with the 125ml water and gently heat so the butter melts, but don’t let the liquid bubble.
  3. Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil, then immediately turn off the heat. Tip in the sifted flour and beat vigorously with a wooden spoon until you have a smooth dough that comes away from the sides of the pan. Spread over a dinner plate to cool to hand temperature.
  4. Once the dough mix has cooled, transfer it back into your pan. Using your wooden spoon, beat in each egg, one at a time, until you have a smooth, shiny mixture.
  5. Line two large baking sheets. Spoon your choux mixture into a piping bag with a 1cm wide nozzle. Pipe two rows of well-spaced, squashed ‘S’ shapes on each sheet.
  6. Bake, one tray at a time, on a high shelf for 25 mins.
  7. After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
  8. While the buns are cooling whisk the cream until thick, spoon the cream into a piping bag – use a small nozzle if you’re filling the buns through the holes you’ve pierced, or a large nozzle if you’ve split the buns in half. Carefully pipe the cream into each cooled bun – they should feel heavy once full. Arrange the buns on a wire rack and spread each with a little of your chosen icing.

Crunchy caramel icing: Melt the caster sugar in a pan with the golden syrup and 2 tbsp water. Once melted, increase the heat, bubble until caramel coloured, then remove from the heat and stir in the almonds. Carefully dip the top of each bun into the hot caramel, spooning over a little extra to cover if you wish. Cool on a wire rack.

 

Classic chocolate topping: Melt the plain chocolate and butter together in a heatproof bowl over a pan of barely simmering water. Once melted, remove from the heat and stir in the double cream and icing sugar. Once cooled a little, spread over the top of the buns and leave to cool.

Éclairs
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