Brown Butter Eclairs
Prep
30 mins
Cook
40 mins
Servings
4
Difficulty
Easy
These brown butter eclairs have become my go to dessert for impressing guests without spending hours in the kitchen. The whole project takes just over an hour from start to finish, which honestly feels like cheating when everyone's raving about how fancy they taste. What really drew me to this recipe was the brown butter, which adds such a deep, nutty flavor while also containing butyric acid that supports digestive health. The cream filling is silky and simple to make, requiring just a few basic ingredients you probably already have on hand. Trust me, once you master these, you'll be making them constantly.
Ella x
Ingredients
- 200flour
- 150water
- 10salt
- 100brown butter(see note)
- 100granulated sugar
- 200all-purpose cream
- 4 eggegg yolks
- 50unsalted butter
- 1vanilla extract
- 20 tablespoonconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine the water, salt, and flour. Whisk until smooth and cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
- 3
Remove the saucepan from the heat and stir in the brown butter and granulated sugar until smooth. Let cool slightly.
- 4
In a separate bowl, whisk together the all-purpose cream, egg yolks, and vanilla extract until stiff peaks form.
- 5
Gradually pour the warm cream mixture into the brown butter mixture, whisking constantly until smooth.
- 6
Transfer the mixture to a piping bag and pipe into long, thin strips on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown.
- 7
Let the eclairs cool completely on a wire rack. Once cool, fill with the all-purpose cream and dust with confectioners' sugar.
- 8
To make the brown butter glaze, melt the unsalted butter in a small saucepan over low heat until caramelized and golden brown. Drizzle over the cooled eclairs.
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