SIMPLY IRRESISTIBLE + CARAMEL ÉCLAIRS

There’s something so comforting and familiar about re-visiting old rom-coms. I had forgotten all about the magical crab and Tom being SUPER into paper airplanes (wut).

PS: I was obsessed with Shawn Colvin’s cover, “Every Little Thing (He) Does Is Magic” (playing while Sarah Michelle Gellar’s character, Amanda, is making éclairs) and definitely had it in my Napster downloads. Wow, just a lot of 90s-ness in that sentence :-)

Directed by: Mark Tarlov

Starring: Sarah Michelle Gellar and Sean Patrick Flanery

Screenplay by: Judith Roberts

“I love dessert - it’s the whole point of the meal.” - Amanda Shelton (giving Tom the éclairs he forgot)

Caramel Éclairs (makes 8)

(Caramel Pastry Cream recipe from Mary Sue Milliken and Susan Feniger: https://www.foodnetwork.com/recipes/caramel-pastry-cream-recipe-1970408. Caramel Sauce recipe from Martha Stewart: https://www.marthastewart.com/313081/caramel-sauce; Cream Puff Pastry (Pâte à Choux) recipe from Baking Illustrated

For the Caramel Pastry Cream (can be made up to 2 days ahead):

1/4 c. cornstarch

1/2 c. granulated sugar

4 egg yolks

2 c. milk

2 tbsp. water

1 vanilla bean (split lengthwise with seeds scraped out)

Mix the cornstarch and 1/4 c. sugar together. Then, add the egg yolks, and mix until a paste is formed. Stir in 1/2 c. milk and set aside.

Place remaining 1/4 c. sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until the sugar turns a medium amber color. Carefully pour in the remaining 1 1/2 c. milk and stir until smooth. Stir in the vanilla seeds and bring the mixture back to a simmer. Then, pour the hot mixture over the mixture in the bowl, whisking constantly.

Pour the entire mixture back into the saucepan and cook over medium heat, stirring constantly, until smooth and thick.

Remove from heat and stir one more minute. Then, transfer to a bowl and cover with buttered parchment paper or plastic wrap. Chill for a minimum of 2 hours or up to 2 days.

For the Cream Puff Pastry (Pâte à Choux):

2 eggs plus 1 egg white

5 tbsp. unsalted butter, cut into 10 pieces

2 tbsp. whole milk

6 tbsp. water

1 1/2 tsp. granulated sugar

1/4 tsp. salt

1/2 c. flour, sifted

Beat the eggs and egg white in a measuring cup or small bowl; you should have 1/2 c. (discard the excess). Set aside.

Bring the butter, milk, water, sugar, and salt to a boil in a small saucepan over medium heat, stirring once or twice. When the mixture reaches a full boil (the butter should be fully melted), immediately remove the saucepan from the heat and stir in the flour with a heatproof spatula or wooden spoon until combined and the mixture clears the sides of the pan. Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand, and tiny beads of fat appear on the bottom of the saucepan, about 3 minutes (the paste should register 175-180 degrees on an instant-read thermometer).

Immediately transfer the mixture to a food processor and process with the feed tube open for 10 seconds to cool slightly. With the machine running, gradually add the eggs in a steady stream. When all the eggs have been added, scrape down the sides of the bowl, then process for 30 seconds until a smooth, thick, sticky paste forms. (If not using immediately, transfer the paste to a medium bowl, press a sheet of plastic wrap that has been sprayed lightly with nonstick cooking spray directly on the surface, and store at room temperature for up to 2 hours).

Adjust the oven rack to the middle position and heat the oven to 425 degrees. Spray a large (18 x 12-inch) baking sheet with nonstick cooking spray and line with parchment paper; set aside.

Fold down the top 3 or 4 inches of a large pastry bag fitted with a 1/2-inch plain tip to form a cuff. Hold the bag open with one hand in the cuff and fill the bag with the paste. Unfold the cuff, lay the bag on the work surface, and, using your hands or a bench scraper, push the paste toward the tip of the pastry bag. Twist the top of the bag and pipe the paste into eight 5 by 1-inch strips, spaced about 1 inch apart. Use the back of a teaspoon dipped in a bowl of cold water to even out the shape and smooth the surface of the piped strips.

Bake 15 minutes (do not open the oven door), then reduce the oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (éclairs should not be soft and squishy), 8 to 10 minutes longer. Remove the baking sheet from the oven. With a paring knife, cut a 3/4-inch slit into the top of each éclair to release steam; return the éclairs to the oven, turn off the oven, and prop the oven door open with the handle of a wooden spoon. Dry the éclairs in the turned-off oven until the centers are just moist (not wet) and the éclairs are crisp, about 45 minutes. Transfer the éclairs to a wire rack to cool.

For the Caramel Sauce:

1 c. granulated sugar

3/4 c. heavy whipping cream

1/2 tsp. vanilla

1/8 tsp. salt

Pour 1/2 c. water into a medium heavy-bottom saucepan; add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved.

Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until it has almost turned medium amber.

Remove from heat, and carefully pour in cream (caramel will bubble). Add vanilla and salt, and stir with a clean wooden spoon until caramel is smooth.

Keep an eye on the pan: Just before the syrup turns medium amber, remove it from the heat (it will continue to cook for a few seconds). Once cooled, sauce can be refrigerated in an airtight container up to 3 weeks. Reheat in a saucepan or the microwave; stir in 1 tbsp. heavy cream.

To assemble éclairs:

With a paring knife, cut around the sides of each éclair to remove the top third. Dip the top of each éclair into the caramel sauce, and transfer the tops to a wire rack to set. Spoon pastry cream into the bottom of each éclair. Once the caramel sauce has set, set the tops on the éclairs and press gently to secure.