Make your Sunday extra special with these heavenly eclairs, filled with a lusciously smooth cream, draped in velvety caramel, and sprinkled with toasted almonds. This recipe is a perfect blend of textures and flavors, from the airy choux pastry to the rich filling and the crunch of almonds, creating a dessert that’s as satisfying to eat as it is beautiful to behold. Whether you’re looking to treat yourself or impress your guests, these eclairs promise to transport you to dessert nirvana.
Why You’ll Love This:
The joy of biting into a freshly made eclair, with its crisp exterior giving way to a soft, creamy center, is unparalleled. The addition of caramel and almonds elevates this classic dessert, adding layers of flavor and texture that complement the delicate pastry and cream perfectly. It’s a baking project that rewards your effort with every delicious bite, making it a delightful way to spend your Sunday.
Perfect Occasion:
These eclairs are ideal for a leisurely Sunday brunch, an elegant afternoon tea, or as a show-stopping dessert for a dinner party. They’re also a wonderful surprise for family gatherings or a luxurious treat to enjoy with your afternoon coffee. Whenever you serve them, these eclairs are sure to be a hit.
Decoration Tips:
- Ensure the eclairs are generously coated with the caramel for a glossy, enticing finish.
- Sprinkle the toasted almond flakes while the caramel is still tacky, so they adhere well and add a beautiful texture contrast.
- For an extra touch of elegance, you could drizzle a little melted chocolate over the top before adding the almonds.
Ingredients:
- Choux Pastry:
- 250ml water
- 100g butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 150g all-purpose flour
- 3-4 eggs
- Cream Filling:
- 4 egg yolks
- 50g sugar
- A pinch of vanilla sugar
- 25g all-purpose flour
- 25g potato starch
- 250ml milk
- 120g soft butter
- Caramel Topping:
- 2-3 tablespoons of caramel spread
- 1 tablespoon butter
- 3 tablespoons milk
- Decoration:
- Toasted almond flakes
Preparation:
- Pastry: Boil 250ml water with 100g butter, salt, and sugar. Once boiling, stir in 150g flour until it forms a dough. Cool slightly, then beat in eggs one at a time. Pipe onto a parchment-lined baking sheet and bake at 200°C for 15 minutes, then reduce to 180°C for another 15-20 minutes.
- Cream: Whisk egg yolks with sugar and vanilla until light. Mix in flours, then gradually add milk. Cook until thickened, cool, then whip with butter for 15 minutes. Fill the cooled, halved eclairs.
- Caramel Topping: Warm caramel spread with butter and milk until smooth, dip the top of each eclair in the caramel, and sprinkle with toasted almonds.
Indulge in these exquisite eclairs, a perfect blend of creamy, crunchy, sweet, and utterly delicious. A true testament to the pleasures of home baking and the delight of enjoying a little luxury on a lazy Sunday.
