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White Chocolate Cream Filled Eclairs with Caramel

Light and fluffy eclairs filled with rich, sweet white chocolate pastry cream and drizzled with homemade caramel sauce.

Prep Time 1 hour
Cook Time 45 minutes
Total Time 40 minutes
Servings 24 Eclairs

Ingredients

Eclairs (Pate a Choux)

  • 1 cup water
  • 1 stick unsalted butter
  • 1/4 teaspoon kosher salt
  • 2 teaspoons sugar
  • 4 ounces all purpose flour a little less than 1 cup
  • 4 large eggs

White Chocolate Pastry Cream

  • 3 large egg yolks
  • 2 Tablespoons cornstarch
  • pinch kosher salt
  • 4 Tablespoons sugar
  • 1 cup whole milk
  • 2 tablespoons unsalted butter cut in small pieces
  • 3 ounces white chocolate chopped finely

Homemade Caramel Drizzle

  • 1/4 cup heavy whipping cream
  • 1/2 cup dark brown sugar
  • 2 tablepoons unsalted butter
  • pinch kosher salt

Instructions

Pate a Choux

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

  2. In a medium sauce pan, combine water, butter, sugar and salt. Bring mixture to a simmer over medium high heat. Once the liquid starts to simmer, bring the temperature down to medium and stir in the flour. Stir the mixture with a wooden spoon until all the flour is incorporated well and the mixture pulls away from the edges of the pan. Continue cooking for 2-3 minutes to make sure all the ingredients are absorbed and the mixture is cooked. 

  3. Remove the pan from the stove top and let the dough cool for 5-10 minutes. Add dough to a stand mixer and turn on low speed for 30 seconds. Start adding the eggs one at a time making sure to mix thoroughly after each egg. Once all eggs are combined turn off the stand mixer. The dough should now be shiny and a deeper golden color.

  4. Transfer mixture to a pastry bag with a large rounded tip. You can also use a large zip top bag with the corner cut off. Pipe eclairs onto the baking sheet leaving at least 1 inch between each eclair. The eclairs should be about 4-5 inches long. If you have any misshaped edges you can pat them down with your fingers that have been dipped in cool water.

  5. Bake eclairs for 10 minutes at 425 degrees and then lower the temperature to 350 degrees and continue to bake for 15-20 minutes. The eclairs will be a light golden color and slightly crisp when they are done. 

  6. Immediately upon removing the eclairs from the oven, use a small paring knife to poke a small hole in one of the ends of each eclair to let the steam escape as they are cooling. Completely cool eclairs on a wire rack before filling.

White Chocolate Pastry Cream

  1. In a small bowl combine egg yolks, cornstarch, salt, and half of the sugar (2 Tablespoons). Whisk to combine.

  2. In a medium saucepan, combine milk and remaining 2 tablespoons of the sugar. Heat over medium heat until mixture comes to a simmer. 

  3. Spoon a small amount of the hot milk mixture into the egg mixture and whisk to combine. You want to bring up the temperature of the egg mixture slowly to make sure the eggs do not scramble. Once the egg mixture is warm to the touch, add back into the milk mixture and whisk to combine. 

  4. Continue whisking vigorously and cooking over medium heat until mixture comes to a boil and begins to thicken. Cook for an additional 2-3 minutes to make sure cornstarch has been cooked out. 

  5. Remove pastry cream from the heat and whisk in the butter and white chocolate. Whisk to combine until all the butter and chocolate have melted and are combined well with the cream. 

  6. Place the cream in a bowl and cover with plastic wrap so that the wrap is directly on the pastry cream. This will make sure that a skin doesn't form on the top of the cream. 

  7. Place pastry cream in the refrigerator and cool completely before using to fill eclairs. 

  8. Once mixture has cooled completely, transfer it to a pastry bag with a small rounded tip or a zip top bag with a small corner cut off. 

  9. Cut a small hole in the end of the eclairs and pipe the pastry cream into the eclairs until it fills through the middle. 

Homemade Caramel Drizzle

  1. Combine heavy cream, brown sugar, butter, and salt in a small saucepan over medium heat and stir to combine. Bring mixture to a gentle boil and cook for 5 minutes while whisking continuously. Remove mixture from the heat and let cook for 5 minutes. 

  2. Transfer mixture to a squeeze bottle and drizzle caramel sauce over the filled eclairs. This can also be done with a teaspoon if you don't have a squeeze bottle. 

Recipe Notes

Pate a Choux recipe adapted from Ratio by Michael Ruhlman; White Chocolate Pastry Cream recipe adapted from Zoe Francois @ Cooking Channel TV; Homemade Caramel Drizzle recipe adapted from Ree Drummond @ The Food Network