Homemade eclairs are a labour of love, but the reward will be a decadent mouthful of crisp pastry oozing creamy vanilla custard
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Caramel crunch eclairs
Melt 100g golden caster sugar in a pan with 2 tbsp golden syrup and 2 tbsp water. Once melted, increase the heat, bubble until caramel coloured, then remove from the heat and stir in 4 tbsp toasted flaked almonds. Carefully dip the top of each bun into the hot caramel, spooning over a little extra to cover if you wish. Cool on a wire rack.
Coffee & walnut eclairs
Once you’ve beaten the eggs into your choux mixture, stir in 85g finely chopped walnuts. Add 2 tbsp strong coffee to the custard filling, and make an icing by mixing 140g icing sugar with enough strong coffee to get a thick but runny consistency for drizzling over filled buns.
Classic chocolate eclairs
Melt 100g plain chocolate and 25g butter together in a heatproof bowl over a pan of barely simmering water. Once melted, remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Once cooled a little, spread over the tops of the buns and leave to cool.