Dulce de Leche Eclairs Recipe

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Bouchon Bakery (The Thomas Keller Library)

  • Yield: 12 eclairs


  • Pate a Choux for Eclairs, chilled in the pastry bag
  • Dulce de Leche
  • Diplomat Cream
  • Candied Pecans
  • Caramelia Rectangles
How to Make It
  1. Create a template and pipe and bake the eclairs as directed Let cool completely.
  2. Using a serrated knife, cut off the top third of each eclair (the tops will not be used).
  3. To fill the eclairs
  4. Spoon 30 grams/about 1½ tablespoons of the dulce de leche into each eclair bottom.
  5. Fill the pastry bag with the diplomat cream. Pipe the cream in a spiral rosette pattern over the dulce de leche in each eclair, extending just past the top of the eclair. Arrange 6 or 7 pecans along the right edge of the spiral. Pipe a second spiral on top, leaving the right halves of the pecans exposed. Top with a Caramelia rectangle, if using, and set on a serving platter. Repeat with the remaining eclairs.
  6. The eclairs are best eaten as soon as they are completed, but they can be refrigerated for up to 1 hour.

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