Irresistible Cream-Filled Éclairs with Caramel Glaze

Introduction:
Indulge in the perfect combination of light choux pastry, creamy custard filling, and a luscious caramel glaze. These homemade éclairs are a delightful treat for any occasion, offering a bakery-style experience right in your kitchen. With their golden exterior and smooth filling, they’re as beautiful as they are delicious. Whether for a family gathering or a dessert craving, these éclairs are sure to impress!

Éclair Recipe

Ingredients:

For the Choux Pastry:

• 1 cup (250 ml) water
• 1/2 cup (115 g) unsalted butter
• 1/4 teaspoon salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Pastry Cream Filling:

• 2 cups (500 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30 g) cornstarch
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the Caramel Glaze:

• 1 cup (200 g) granulated sugar
• 1/2 cup (125 ml) heavy cream
• 2 tablespoons unsalted butter

Instructions:

1. Make the Choux Pastry:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, bring water, butter, and salt to a boil. Remove from heat and quickly stir in the flour until the mixture forms a smooth dough.
3. Return the saucepan to low heat and cook, stirring constantly, for 1-2 minutes to remove excess moisture.
4. Transfer the dough to a mixing bowl and let cool for 5 minutes.
5. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 3-4 inch (8-10 cm) strips onto the prepared baking sheet.
7. Bake for 25-30 minutes, or until golden brown and puffed. Let cool completely.

2. Make the Pastry Cream Filling:

1. In a medium saucepan, heat the milk over medium heat until just simmering.
2. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture while whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap (directly on the surface) and chill until ready to use.

3. Make the Caramel Glaze:

1. In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts into a golden caramel.
2. Remove from heat and carefully whisk in the heavy cream and butter until smooth. Let cool slightly.

4. Assemble the Éclairs:

1. Use a skewer or piping tip to make small holes in the bottom of each éclair.
2. Fill a piping bag with the chilled pastry cream and pipe it into the éclairs.
3. Dip the tops of the filled éclairs into the caramel glaze and let set on a wire rack.

Enjoy your homemade éclairs with a cup of coffee or tea!