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Caramel Eclairs

These are my husband's favourites. The choux pastry is from Rose Levy Beranbaum's Pastry Bible and it works beautifully every time. Sometimes I flavour them with coffee or white chocolate or I just do them the traditional way with creme Chantilly and chocolate glaze. However they're done - they start getting scoffed before the last one even gets iced!

Notes

I found a nice thick caramel essence at Spotlight (of all places!) but you can get it at specialty stores.
I use the White chocolate powder from Gloria Jeans. It gives the cream filling a really nice flavour and great moussy texture.

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Angus Hughson

Moscato, Sparkling Whites and Rose are the best wines to pair with Caramel Eclairs.

 
 

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Posted by • 1y ago • Report
Just finished icing these... They taste amazing!!!
Lost a quarter of the batch as they refused to rise.
Is there anything I can do to prevent that happening with the next batch?
Posted by Charlie15 • 4y ago • Report
OH Jackie: Girl you are making the inches grow on my hips!! :~)