Butterscotch Eclairs
Prep
30 mins
Cook
20 mins
Servings
6
Difficulty
Easy
Rich butterscotch pastry puffs filled with a creamy butterscotch custard, topped with a caramel drizzle and sprinkle of sea salt.
Ella x
Ingredients
- 250 gall-purpose flour
- 125 gcold unsalted butter
- 150 gconfectioner's sugar
- 2 egglarge eggs
- 200 mlwhole milk
- 100 mlbutterscotch syrup
- 50 gunsalted butter
- 5 gsea salt
- 50 mlvegetable oil
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a dark baking sheet to enhance the browning of the pastry.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, and sea salt.
Tip: Make sure to sift the flour to remove any lumps.
- 3
Add the cold butter to the bowl and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Tip: Keep the mixture cold to prevent the butter from melting.
- 4
Gradually pour in the milk, stirring the mixture with a fork until it forms a smooth dough.
Tip: Don't overmix the dough, as it can become tough.
- 5
Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
Tip: Don't overwork the dough, as it can lead to a dense pastry.
- 6
Cut the dough into long, thin strips, about 10 cm (4 in) long.
Tip: Make sure the strips are uniform so they bake evenly.
- 7
Place the strips on the prepared baking sheet, leaving about 1 cm (0.5 in) of space between each pastry.
Tip: You can also use a pastry cutter to get uniform strips.
- 8
Bake the pastries for 15-20 minutes, or until they are golden brown.
Tip: Keep an eye on the pastries, as they can burn quickly.
- 9
While the pastries are baking, prepare the butterscotch custard.
Tip: Make sure to keep the custard warm while baking the pastries.
- 10
To make the butterscotch custard, combine the butterscotch syrup, milk, and eggs in a saucepan.
Tip: Whisk the mixture until it's smooth and creamy.
- 11
Bring the mixture to a simmer over medium heat, whisking constantly.
Tip: Don't let the mixture boil, as it can curdle.
- 12
Remove the saucepan from the heat and let it cool slightly.
Tip: Strain the custard into a clean bowl to remove any lumps.
- 13
To assemble the eclairs, fill a piping bag with the butterscotch custard and pipe into the cooled pastries.
Tip: Make sure to fill the pastries just before serving.
- 14
Drizzle the eclairs with caramel sauce and sprinkle with sea salt.
Tip: You can also add a sprinkle of chopped nuts or shaved chocolate for extra flavor.
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