Caramel éclairs buttery treat (Print Version)

# Ingredients:

→ For the choux pastry dough

01 - 55 g butter
02 - 80 ml water
03 - 85 g flour
04 - 50 ml milk
05 - 1 pinch salt
06 - 3 whole eggs
07 - 1 big tablespoon sugar

→ For the topping

08 - 1 pot salted caramel
09 - 1 egg yolk for brushing

# Instructions:

01 - Set your oven to 180°C and line a baking tray with parchment paper or a silicone mat.
02 - Warm up water, milk, and chunks of butter in a pan until it's all melted and just starts to bubble.
03 - Once off the heat, toss in all the flour at once and mix until you get a smooth dough.
04 - Put the pan back on low heat, stir constantly with a spatula for 3-4 minutes until the dough pulls away from the sides.
05 - Move the dough to a bowl, let it cool a bit, then stir in the eggs one at a time. Mix well till you have a ribbon-like texture.
06 - Scoop the dough into a piping bag with a 1.5 cm plain tip. Pipe out 7 cm strips onto your baking tray.
07 - Brush them with egg yolk and bake for 20 minutes without peeking in the oven. Cool completely on a wire rack.
08 - Poke three holes on the bottom of each éclair. Fill them with caramel using a small piping tip.
09 - Dip the tops of the éclairs in the caramel and chill in the fridge for at least 30 minutes to set.

# Notes:

01 - The dough should fall in ribbons when it's the right consistency.
02 - Don't open the oven during baking, or the éclairs might collapse.
03 - If you don't have a piping bag, use a small spoon to fill the éclairs from the side.

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