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toffee crunch glazed clairs

Toffee Crunch Glazed Eclairs

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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 1 hour 15 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine French
Servings 12 eclairs

Equipment

  • 1 Medium saucepan
  • 1 Wooden spoon
  • 1 Mixing bowl
  • 1 Stand mixer with paddle and whisk attachments (or 1 hand mixer)
  • 1 Baking sheet
  • 1 silicone baking mat (or parchment paper)
  • 1 large piping bag
  • 1 large round piping tip 12–14 mm
  • 1 Small saucepan
  • 1 Whisk
  • 1 instant-read thermometer
  • 1 Cooling rack
  • 1 offset spatula
  • 1 small heatproof bowl

Ingredients
  

  • 120 milliliter water
  • 120 milliliter whole milk
  • 115 gram unsalted butter cubed
  • 6 gram granulated sugar
  • 4 gram fine sea salt
  • 150 gram all-purpose flour sifted
  • 4 large eggs room temperature
  • 240 milliliter heavy cream cold
  • 40 gram powdered sugar
  • 5 milliliter vanilla extract
  • 300 gram granulated sugar for toffee
  • 60 milliliter water for toffee
  • 60 milliliter heavy cream warmed for toffee
  • 30 gram unsalted butter for toffee
  • 2 gram fine sea salt for toffee
  • 80 gram toffee bits or crushed hard toffee candy
  • 60 gram chopped toasted almonds optional
  • 30 gram dark chocolate finely chopped, optional drizzle

Instructions
 

  • Preheat the oven to 200°C and line a baking sheet with a silicone mat or parchment.
  • Combine water, milk, butter, sugar, and salt in a medium saucepan and bring to a full simmer over medium heat.
  • Remove from heat, add flour all at once, and stir vigorously until a dough forms.
  • Return to medium heat and cook, stirring, until a thin film forms on the pan and the dough is smooth and comes together, about 2 minutes.
  • Transfer the dough to a mixing bowl and beat for 1 minute to cool slightly.
  • Add the eggs one at a time, beating well after each, until the batter is glossy and falls from the paddle in a thick V.
  • Spoon the dough into a piping bag fitted with a large round tip and pipe 12 logs about 12 cm long onto the prepared sheet.
  • Smooth tips with a damp finger and mist lightly with water.
  • Bake at 200°C for 10 minutes, then reduce to 180°C and bake 20–25 minutes more until deeply golden and puffed.
  • Turn off the oven, poke a small hole in each eclair with a skewer, and dry inside the oven with the door cracked for 10 minutes.
  • Cool eclairs on a rack completely.
  • Whip cold heavy cream, powdered sugar, and vanilla to medium-stiff peaks and chill.
  • For the toffee glaze, heat granulated sugar and water in a small saucepan over medium heat without stirring until amber, 8–10 minutes.
  • Remove from heat and carefully whisk in warmed cream, butter, and salt until smooth.
  • Let the toffee glaze cool to a thick but pourable consistency, about 10–15 minutes.
  • Cut a small slit in each eclair and pipe in the whipped cream to fill.
  • Dip the tops of the filled eclairs into the toffee glaze and let excess drip off.
  • Immediately sprinkle toffee bits and chopped almonds over the glaze.
  • Optional: melt dark chocolate and drizzle thin lines over the tops.
  • Let the glaze set for 30–45 minutes before serving.

Notes

For best rise, keep your choux dough on the stiffer side; if it spreads when piped, mix in 1–2 teaspoons more flour while still warm. Bake on a silicone mat or parchment without greasing to prevent slipping, and avoid opening the oven during the first 20 minutes. If the batter seems too thick after adding three eggs, lightly beat the fourth egg and add just enough to reach the thick V ribbon. Warm the cream before adding to the caramel to minimize sputtering, and cool the toffee glaze until it clings to a spoon so it won’t run off the eclairs. You can bake shells a day ahead and re-crisp at 160°C for 5–8 minutes, then cool before filling. Store filled eclairs refrigerated and serve within 24 hours for the best texture.
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