Milk Caramel Eclairs

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Makes: 12

CHOUX PASTRY

VANILLA CREAM

TO DECORATE

Preheat oven to 220°C (200°C fan-forced). Line 2 large baking trays with greaseproof baking paper.
CHOUX PASTRY: Combine butter and water in a saucepan over medium heat. Cook for 3- 4 minutes or until butter has melted and mixture just starts to boil.
Add flour and reduce heat to low. Cook, stirring, for 1-2 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool.
In a small bowl, reserve 2 teaspoons of whisked egg. Using a wooden spoon, slowly beat in remaining egg until well combined and mixture forms a glossy dough.
Spoon dough into a piping bag fitted with a 2cm plain nozzle. Pipe 10cm long logs, 5cm apart, onto prepared trays, allowing to spread. Brush with reserved egg.
Bake 1 tray of eclairs for 5 minutes. Reduce heat to 180°C (160°C fan-forced). Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut eclairs in half horizontally. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
VANILLA CREAM: Beat cream, vanilla and sugar until firm peaks. Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream evenly over eclair bases.
DECORATE: Spread tops of eclairs with milk caramel place over cream. Decorate with cocoa nibs and edible flowers. Serve immediately or place in the fridge for a few hours before serving.

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