My friend Aileen is an amazing baker and she takes her craft seriously. Invite her for dinner and don’t be surprised to see her arrive with 3 different desserts AND home-made caramels. She’s the kind of friend you have to call and say “where are you? I’m coming over. You HAVE to taste this!” every time you nail a recipe. In a nutshell, she’s awesome. So as a fellow baker, I really felt her pain when she emailed me the following picture with the title “I am sad”:

Yep, that’s a shattered pie dish. To be exact, that’s her favorite fluted Emile Henry pan. And she dropped it. By the tone of our email conversation following that photo, you might have thought that someone died. I know, we’re weird. So I simply had to make her feel better and if there is one thing Aileen loves as much as baking, it’s Burberry. So here is how to make Burberry-style Butterscotch Eclairs:

Butterscotch Eclairs
 

makes 15 eclairs
Ingredients
  • for the choux pastry:
  • 1 cup flour
  • 1 tsp sugar
  • ½ tsp salt1 cup water
  • 1 stick (1/2 cup) butter
  • 4 eggs
  • 1 more egg for a wash
  • for the butterscotch filling:
  • 1 Jell-O instant-pudding pack, butterscotch flavor
  • 2 cups milk
  • for the deco royal icing:
  • 1 2-lbs bag of confectioner sugar
  • ⅓ cup meringue powder
  • ¾ cup water
  • food coloring

Instructions
  1. Preheat your oven to 400 degrees. In a small bowl, whisk together flour, sugar and salt to combine, set aside. In a medium nonstick saucepan, bring water and butter to a boil. Take the pan off the heat and dump in the flour mix. Stir with a wooden spoon to combine into dough. Return the pan to the stove and cook, stirring, for a minute or two to cook the flour. Take the pan off the heat and stir the dough to release steam and bring its temperature down. Add eggs one at a time (4 total) and mix each time until combined.
  2. Spoon choux dough into a piping bag fitted with a plain round ½ inch tip. Pipe logs of dough onto a parchment-lined baking sheet. Make them about 4″ long. In a small bowl, whisk the last egg to make a wash and brush it onto your eclairs. Place in the oven and bake for 15 minutes. Then reduce the temperature to 350 degrees and continue baking for 25 minutes until the eclairs are a nice deep golden color.
  3. While the eclairs are baking, prepare your filling by following the instructions on a pack of butterscotch instant pudding. Refrigerate until ready. Once the eclairs have cooled, spoon filling into a pastry bag fitted with a small round tip (about ¼”). With a pairing knife, poke 3 holes under each eclair. Stick the piping bag into each hole and fill.
  4. To make royal icing, mix all 3 ingredients in a stand mixer fitted with the whisk attachment on low speed for a minute. Then increase to high speed and mix for 7 minutes.

First let’s make the pastry shells.

We are making pâte a choux. It’s the same dough you’d use to make cream puffs.

Preheat your oven to 400 degrees. In a small bowl, whisk together flour, sugar and salt to combine, set aside:

In a medium nonstick saucepan, bring water and butter to a boil:

Take the pan off the heat and dump in the flour mix:

Stir with a wooden spoon to combine into dough:

Return the pan to the stove and cook, stirring, for a minute or two to cook the flour. You’re not trying to get color, you’re just drying up the dough a bit. It should be pretty quick:

Take the pan off the heat and stir the dough to release steam and bring its temperature down:

Mix until the dough is room temperature (about 3 minutes). The next step is adding eggs and you don’t want to end up with scrambled flour eggs. Add the eggs one at a time (4 total) and mix each time until combined:


Spoon choux dough into a piping bag fitted with a plain round 1/2 inch tip:

Pipe logs of dough onto a parchment-lined baking sheet. Make them about 4″ long:

In a small bowl, whisk the last egg to make a wash and brush it onto your eclairs:

Place in the oven and bake for 15 minutes. Then reduce the temperature to 350 degrees and continue baking for 25 minutes until the eclairs are a nice deep golden color:

While the eclairs are baking, prepare your filling by following the instructions on a pack of butterscotch instant pudding. I know, you could make your own pastry cream but c’mon, 2-minute instant pudding is hard to beat and TRUST ME, no one will even ask:

Refrigerate until ready.

Once the eclairs have cooled, spoon filling into a pastry bag fitted with a small round tip (about 1/4″). With a pairing knife, poke 3 holes under each eclair:

Stick the piping bag into each hole and fill. Start with the holes on each end and finish with the center hole:

Now there are different methods to fill your eclairs. Some split their in half, some fill from both ends. I like the 3-hole method and here’s why: the split method is ugly (there I said it) and the ends-only method is risky because you could end up with an empty center. With the 3-hole method, as you fill your eclair on each end, you can feel it getting more plump and you can really gauge how much to pipe in the center to finish it up. I mean, what could be worse than an eclair with filling on both ends but empty in the center? That’s right, nothing.

To decorate these eclairs, we are using royal icing. To make it, mix all 3 ingredients in a stand mixer fitted with the whisk attachment on low speed for a minute. Then increase to high speed and mix for 7 minutes. Set some icing aside to make red, white and black icing. To make the base color, add brown food coloring and gradually add water to get a thick constancy (think toothpaste). You don’t want it too liquid or the icing will drip down the sides of your eclairs:

Having worked at Burberry, I have the exact shade of brown permanently engraved in my brain. It’s mostly chocolate brown coloring with a hint of copper. Just add coloring a tiny bit at a time and you’ll get there.

Now dip your eclair upside down into the icing:

Use a finger to scrape off some of the icing off the top. This icing is so thick that a little too much will stick. You just want a nice thin layer:

Refrigerate those for an hour. It will set the icing and make it shiny.

To add the tartan pattern, I have red, black and white icing in bottles fitted with a #1 tip (tiny). Start by drawing red lines crossing at 90 degrees:

Next are black lines. There are 3 black lines between each pair of red lines. And the black lines go both directions:

Finally, let’s add the white lines. White lines go between the black lines only. They go over red but do not cross black:

Alright, the result is a little more messy than I’d like but I need to get my OCD under control so I am happy these turned out so cute. =)