A fun twist on classic French choux pastry. These gorgeous little golden buns are filled with rich and delicious salted caramel.
- Heat the oven to gas 5, 190°C, fan 170°C.
- To make the eclairs, put the milk and 80ml water into a pan. Add the butter, a large pinch of salt and sugar. Heat slowly until the butter has melted. Then bring to the boil and when the whole surface is boiling with large bubbles, remove from the heat and add the flour all at once. Stir well until the mixture leaves the sides of the pan clean. Return the pan to a medium heat and continue stirring until the mixture no longer sticks to the pan or the spoon. Leave to cool for a few mins.
- Gradually beat in half of the beaten eggs. Lift a little of the mixture with the spoon and if it falls of with a clean brake then it is ready. If it does not fall off at all then keep adding a little egg at a time until the right consistency is obtained. The mixture must be firm enough to hold its shape when piped.
- Put the mixture into a piping bag fitted with a 2cm plain nozzle. Pipe 8–10 buns onto a nonstick baking tray. Bake in the oven for 20 mins. Take the choux buns out briefly and pierce each one with a skewer or sharp knife. Reduce the oven to gas 2, 150°C, fan 130°C and leave the buns to dry out for 30–40 mins. They should be crisp and dark golden brown.
- To make the filling, put 20ml water and 60g of the sugar into a heavy-based pan. Stir over a gentle heat until the sugar has dissolved. Heat the cream in a separate pan until hot but not boiling. When the sugar has dissolved bring to the boil and cook until the caramel is a dark golden brown. Remove from the heat and carefully add the cream all at once. Stir until smooth. Stir in the butter and put aside.
- Put the milk and remaining sugar into a pan and heat almost to boiling. Put the egg yolks, large pinch of salt, plain flour and cornflour into a small bowl and whisk well together. Whisk in a little of the hot milk and then add the rest. Pour back into the pan and bring to the boil whilst whisking.
- Once the liquid has thickened, reduce the heat and cook for 1 min. Remove from the heat and stir in the caramel mix. Pour into a shallow bowl and place a piece of clingfilm directly onto the surface to prevent a skin from forming. Leave until cold.
- Put the custard filling into a piping bag fitted with a plain 8mm nozzle. Pipe the custard into the choux buns through the slit you made previously.
- To make the topping, put the sugar and 50ml water into a heavy-based pan. Stir over a medium heat until the sugar has dissolved. Bring to the boil over a high heat and when the sugar has become a rich golden brown colour (160°C on a sugar thermometer) remove from the heat.
- Tip the pan slightly and carefully dip the top of each choux bun in the caramel, then place on a cooling rack to harden.
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As part of a healthy, balanced diet, we recommend this recipe for a special occasion or treat.