Get ahead by cooking then freezing the choux pastry (not the caramel) in advance. When needed, defrost, crisp up in the oven for a few minutes, then cool and fill
- freeze it
- 125ml milk
- 100g unsalted butter
- 150g plain flour
- 4 eggs
- 200g caster sugar
- 75g butter
- 4 tbsp double cream
- vanilla ice cream
- Gently heat the milk, unsalted butter and 125ml water until the butter has melted. Bring to the boil then remove and beat in the flour and ½ tsp salt, using a wooden spoon, until the mixture is smooth and comes away from the sides.
- Return to the heat and cook, stirring, for 1 minute. Transfer to a large bowl.
- Once cool, gradually beat in the eggs; the dough should be shiny and thick but drop easily from the spoon.
- Place the dough in a piping bag fitted with a 2cm plain nozzle. Heat the oven to 220°C/200°C fan/Gas 7 and line 2 baking sheets with parchment. Pipe 8cm lengths of dough on to the trays. Bake for 5 minutes then reduce the heat to 200°C/180°C fan/Gas 6 and bake for a further 10 minutes until golden, puffed and crisp.
- Using a sharp knife, make an incision along the side of each bun and flip them over. Bake for a further 5 minutes to crisp up inside. Cool on a wire rack.
- For the caramel sauce, place the sugar in a pan over a gentle heat and swirl occasionally until dissolved. Turn up the heat and bubble until you have a dark golden caramel, about 5 minutes in total.
- Whisk in the butter. When it has melted stir in the cream. To serve, fill the eclairs with vanilla ice cream then transfer to a platter and drizzle with the warm caramel sauce.
Per eclair (with sauce): calories 138 (7%), sugar 9g (10%), fat 9g (13%), saturates 5.3g (26%), salt 0.2g (3%) of your guideline daily amount
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