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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!


  • Choux:

  • 235ml Water.

  • 115g Unsalted Butter.

  • 1 tspn Sugar.

  • 1/2 tspn Salt.

  • 145g Plain Flour.

  • 5 large Eggs.

  • Cream Filling:

  • 900ml Thickened Cream

  • 3 Tbsp Icing Sugar

  • 1 tspn Caramel Essence

  • 1/2 cup White Hot Chocolate Powder

  • Caramel Icing:

  • 2 Tbsp Butter

  • 4 Tbsp Milk

  • 3 cups sifted Icing Sugar

  • 1 1/2 tspn Caramel Essence


  • 1.


  • 2.

    Combine the water, butter, sugar and salt in a medium saucepan and bring to a full rolling boil.

  • 3.

    Remove saucepan from heat, add the flour all at once and stir with a wooden spoon til the mixture comes together.

  • 4.

    Turn the heat to low and put saucepan back on and stir and mash continuously for about 3 mins to cook the flour.

  • 5.

    Either put the mixture in a food processor or in a large mixer bowl and process or beat for 30 seconds.

  • 6.

    Add the eggs one at a time and keep mixing til they're incorporated.

  • 7.

    Fill a piping bag fitted with a 1/2 inch plain round tube, with pastry.

  • 8.

    Pipe 10cm lengths on a baking tray lined with baking paper.

  • 9.

    Run the tines of a fork down the tops of the eclairs to encourage the pastry to crack evenly when they bake.

  • 10.

    Bake in a 180C oven for 30 mins.

  • 11.

    When cooked, gently make a hole under each eclair for steam to escape enabling them to dry out inside.

  • 12.

    Put them back in the turned off oven for another half an hour to cool down slowly.

  • 13.


  • 14.

    Beat cream with all the other ingredients til firmly whipped.

  • 15.

    Fill a piping bag and fill each eclair via the hole you made at the base.

  • 16.


  • 17.

    Put the butter in a saucepan over really low heat til melted.

  • 18.

    Add the icing sugar, milk and caramel essence and beat til smooth over the heat.

  • 19.

    Dip the top of each eclair in the icing and let them cool.


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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Posted by 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 Charlie15Report
OH Jackie: Girl you are making the inches grow on my hips!! :~)