Makes 18
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Supported by light choux pastry, and accompanied by indulgent whipped cream and caramel glaze, you can count on this éclair to be the satisfying end to any meal, or to be enjoyed on its own. A fusion of sweet and savoury, this will win the hearts of both adults and kids alike!


  • 395 g sweetened condensed milk
  • ½ cup (125 ml) water
  • 60 g butter, chopped finely
  • 1 tbsp dark brown sugar
  • ½ cup (75 g) baker's flour
  • 3 eggs
  • 2 cup (500 ml) thickened cream


  • 30 g butter, chopped coarsely
  • ¼ cup (55 g) firmly packed dark brown sugar
  • 1 tbsp milk
  • ⅓ cup (55 g) icing sugar
Preheat oven to 220 C.

Pour condensed milk into a medium shallow baking dish; cover with foil. Place dish in a large baking dish; add enough boiling water to large dish to come halfway up sides of dish. Transfer to oven; bake, uncovered, about 1¼ hrs or until condensed milk is golden brown and caramel. Cool to room temperature. Whisk caramel until smooth.


To make choux pastry, combine the water, butter and sugar in a medium saucepan; bring to the boil. Add flour; beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl; beat in two of the eggs, one at a time. Whisk remaining egg with a fork, beat enough of the egg into the pastry until it becomes smooth and glossy but still holds its shape.


Spoon pastry into piping bag fitted with a 1.5 cm plain tube. Pipe 8 cm lengths, about 5 cm apart, on greased oven trays.


Bake éclairs 10 mins. Reduce oven temperature to 180 C; bake 15 mins. Using serrated knife, cut éclairs in half, remove any soft centres; return to trays, bake a further 5 mins or until éclairs are dry. Cool on trays.


Meanwhile, make caramel icing. Melt butter in a small saucepan. Add brown sugar and milk; cook, stirring, over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, 1 min. Remove from heat; cool 10 mins. Whisk in sifted icing sugar.


Beat cream in a small bowl with an electric mixer until firm peaks form. Spoon cream into pastry bases, top with caramel. Top with éclair tops; spread with caramel icing.

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