Caramel eclairs
MAKES 12
INGREDIENTS
395g canned sweetened condensed milk60g butter, chopped finely1 Tbsp brown sugar½ cup flour3 eggs2 cups cream
CARAMEL ICING
30g butter, chopped¼ cup brown sugar, firmly packed1 Tbsp milk½ cup icing sugar
1 Preheat oven to 220°C. Grease two oven trays.
2 Pour condensed milk into a medium shallow baking dish; cover dish with foil. Place dish in a large baking dish; add enough boiling water to large dish so it comes halfway up the sides of the shallow dish. Bake for 1¼ hours or until condensed milk is glossy and caramel in colour. Cool to room temperature. Whisk caramel until smooth.
3 To make choux pastry, place butter, sugar and ½ cup water in a medium saucepan; bring to the boil. Add flour; beat with a wooden spoon over medium heat until mixture comes away from the base and side of the pan and forms a ball. Transfer to a large bowl of an electric mixer, spreading the pastry thinly up the side of the bowl. Stand for 5 minutes to cool. Beat in eggs, one at a time, at medium speed until mixture is smooth and glossy.
Spoon pastry into a piping bag fitted with a 1.5cm plain tube. Pipe 10cm lengths on trays, about 5cm apart. Using a finger
