Dulce de Leche Eclairs
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Rich and creamy dulce de leche-filled eclairs with a smooth chocolate glaze.
Ella x
Ingredients
- 250 gall-purpose flour(for the pastry dough)
- 125 gbutter(unsalted, softened)
- 2 eggeggs(separated, room temperature)
- 150 ggranulated sugar
- 250 mldulce de leche
- 100 mlwater
- 50 gcocoa powder(for the chocolate glaze)
- 50 mlmilk(for the chocolate glaze)
- 5 gsalt
- 20 gconfectioners' sugar(for dusting)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Make sure the parchment paper is large enough to accommodate the eclair molds.
- 2
In a medium saucepan, combine the water, granulated sugar, and salt. Heat over medium heat, stirring until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
Tip: The mixture should reach 115°C (239°F).
- 4
Remove the saucepan from the heat and let it cool slightly.
Tip: The dulce de leche should still be warm and slightly runny.
- 5
Pour the dulce de leche into a heatproof bowl and let it cool to room temperature.
Tip: This will help prevent the pastry from becoming too sticky.
- 6
In a large mixing bowl, whisk together the flour, cocoa powder, and confectioners' sugar.
Tip: Make sure to sift the cocoa powder to avoid lumps.
- 7
Add the softened butter to the flour mixture and mix until a dough forms.
Tip: Use a stand mixer or a wooden spoon to mix the dough.
- 8
Gradually add the eggs, one at a time, mixing well after each addition.
Tip: Make sure the eggs are fully incorporated before adding the next one.
- 9
Transfer the dough to a piping bag fitted with a large round tip.
Tip: Fill the eclair molds with the dough, leaving about 1 cm of space at the top.
- 10
Bake the eclairs for 15-20 minutes, or until they are golden brown.
Tip: Rotate the baking sheet halfway through the baking time.
- 11
Allow the eclairs to cool completely in the molds.
Tip: This will help the chocolate glaze set properly.
- 12
To make the chocolate glaze, melt the cocoa powder and milk in a double boiler.
Tip: Stir until the glaze is smooth and glossy.
- 13
Drizzle the chocolate glaze over the cooled eclairs.
Tip: Tap the baking sheet gently to remove any air bubbles.
- 14
Dust the eclairs with confectioners' sugar.
Tip: This will add a nice texture and flavor to the eclairs.
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