Dulce de Leche Eclairs
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Dulce de Leche Eclairs are delightful choux pastry treats filled with rich dulce de leche and topped with chocolate. Made with flour, butter, eggs, sugar and cocoa powder, these elegant desserts require just 20 minutes of preparation and 40 minutes of cooking. Perfect for those who appreciate a sophisticated sweet treat, they make an impressive addition to any occasion.
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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