Recipes+
Ingredients
Caramel icing
Method
Caramel icing
1.Combine butter and brown sugar in a small saucepan over moderate heat. Cook and stir for 2-3 minutes or until butter melts and sugar has dissolved. Add milk; bring to the boil. Stir in vanilla and sifted icing sugar until smooth.
2.Transfer mixture to a medium heatproof bowl. Set aside at room temperature to cool and thicken, stirring occasionally to prevent skin forming.
Caramel eclairs
3.Preheat oven to 200°C/180°C fan forced. Line 2 large baking trays with baking paper. Combine butter and 3/4 cup water in a large saucepan. Bring to the boil, stirring, until butter melts. Add sifted flour to pan; cook, stirring for 1 minute or until mixture forms a ball and comes away from side of pan.
4.Transfer dough to a large heatproof bowl; cool slightly. Using an electric mixer, beat dough, adding eggs a little at a time, until mixture is very thick and glossy.
5.Spoon into a piping bag fitted with a 1.5cm plain nozzle. Pipe dough onto prepared trays to form eclairs, about 11cm long and 3cm wide, leaving room for spreading.
6.Bake for 25 minutes or until puffed and golden. Remove from oven; turn off oven. Make a small hole in the side of each eclair to let steam escape. Place in oven with door ajar to cool completely.
7.Cut each eclair in half lengthwise. Remove and discard any moist dough from the centre. Spoon or pipe custard into bases and replace tops. Spread icing over tops, then sprinkle with walnuts. Set.
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