Butterscotch Eclairs
Prep
30 mins
Cook
20 mins
Servings
6
Difficulty
Easy
These butterscotch eclairs are my go to dessert whenever I want to impress without spending hours in the kitchen. With just 50 minutes from start to finish, you get that fancy bakery feel at home without the fuss. I love using eggs in my baking because they're packed with choline, which supports brain health, so you're treating yourself to something that tastes indulgent but does your body good too. The best part is how simple the whole process really is once you get started. No complicated techniques required here, just good ingredients and a little patience while they bake. Your friends will never believe you made these yourself.
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.
Recipe Variations
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