White-chocolate and caramel eclairs

White-chocolate and caramel eclairs

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Nothing beats the taste of a chocolate-covered choux bun filled to bursting with a decadent caramel cream.

MAKES 10 eclairs // HANDS-ON 60 mins // HANDS-OFF 75 min

For the choux pastry
85g unsalted butter
220 ml water
100 g flour
Pinch of fine sea salt
3 large eggs, beaten
For the eclairs
150 g white chocolate
250 ml cream
360g tin caramel

For the choux pastry
1. Preheat oven to 200°C and grease a baking tray.
2. Bring butter and water to the boil.
3. Sift flour and salt on to a piece of waxed paper and pour into the boiling water.
4. Beat vigorously with a wooden spoon until mixture is smooth and doesn’t stick to the bottom of the pot. Spread out on a plate and let cool for 20 minutes.
5. Once cool, return dough to the pot. Gradually beat in the eggs until it reaches a consistency that lazily drops off the spoon. (You may not need to use all of the egg.)
For the eclairs
1. Pour the pastry mixture into a piping bag with a wide nozzle tip. Pipe oblongs on to a baking tray. Bake for 25 minutes, until golden.
2. Use a skewer to pierce a hole in the base of each pastry, then leave upside-down on a wire rack to cool completely.
3. Melt the chocolate in a double boiler over medium heat.
4. Whip cream until soft peaks form. Fold in the caramel.
5. Cut each pastry in half and fill with caramel cream.
6. Dip each filled pastry into the melted chocolate. Use a blowtorch to slightly burn it. Serve immediately.


Hotteok are a popular street food in Korea, and after trying this yummy version you’ll understand why!

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