Brown Sugar Caramel Éclairs
From the Blog Author
Ingredients
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 1/2 cup brown sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan, combine water, milk, butter, salt, and sugar; bring to a boil.
Add flour all at once and stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
Transfer dough to a mixing bowl and beat in eggs one at a time until the mixture is smooth and glossy.
Pipe the dough into 4-inch strips onto the prepared baking sheet.
Bake for 20–25 minutes, until puffed and golden brown, then cool completely.
For the pastry cream, heat milk and brown sugar in a saucepan until steaming.
In a separate bowl, whisk together egg yolks, cornstarch, and salt.
Slowly pour the hot milk mixture into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook, stirring, until thickened.
Remove from heat, stir in vanilla and butter, and chill until firm.
For the caramel glaze, heat sugar and water in a saucepan until an amber caramel forms.
Carefully whisk in the cream, then the butter and salt, until the glaze is smooth; let cool slightly.
Slice the cooled éclairs, fill with pastry cream, and dip the tops into the caramel glaze.
Let the glaze set before serving.
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Frequently Asked Questions
How should I store leftover Brown Sugar Caramel Éclairs to keep them fresh?
For best results, store filled éclairs in an airtight container in the refrigerator for up to 2 days. Since the choux pastry can soften, it's ideal to fill them just before serving. If you have unfired or unfilled shells, store them at room temperature in a sealed container for up to a week.
Can I make the Brown Sugar Caramel filling ahead of time for these éclairs?
Yes, the brown sugar caramel pastry cream can be made up to 3 days in advance. Cover the surface of the cooled cream directly with plastic wrap to prevent a skin from forming, and keep it refrigerated until you are ready to fill your baked choux pastry shells.
What is the secret to getting the perfect rise and texture for the choux pastry shells?
The key is vigorous stirring when adding the flour, ensuring a smooth dough forms that pulls away from the sides of the pan. Also, make sure your oven is fully preheated to 400°F (200°C) before baking, as the initial high heat is crucial for the puff and hollow center of the éclair shell.
