Description
A perfect combination of crisp choux pastry, smooth salted caramel pastry cream, and a rich chocolate glaze. These éclairs balance sweetness with a hint of salt, creating an irresistible treat for any occasion.
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
For the Salted Caramel Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For the Chocolate Glaze:
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
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Prepare the Choux Pastry:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil. Reduce heat and add flour all at once, stirring vigorously until the dough pulls away from the sides.
- Transfer to a mixing bowl and let cool slightly. Add eggs one at a time, mixing well after each addition until smooth.
- Pipe the dough into 4-inch strips onto the baking sheet. Bake for 30–35 minutes until golden and crisp. Let cool completely.
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Make the Salted Caramel Pastry Cream:
- Heat milk in a saucepan until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly add warm milk to the egg mixture, whisking continuously. Pour back into the saucepan and cook on medium heat until thickened.
- Remove from heat, stir in butter, vanilla, and sea salt. Let cool, then refrigerate until ready to use.
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Prepare the Chocolate Glaze:
- Heat heavy cream in a saucepan until steaming. Pour over chopped chocolate and let sit for a minute. Stir until smooth. Add butter and mix until glossy.
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Assemble the Éclairs:
- Make small holes at the bottom of each éclair. Fill a piping bag with caramel pastry cream and pipe into the éclairs until full.
- Dip the tops into the chocolate glaze and place on a wire rack to set.
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Serve and Enjoy:
- Let the éclairs set for a few minutes before serving. Optionally, sprinkle sea salt or drizzle caramel on top for extra flavor.
Notes
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Bake Until Fully Crisp – Éclairs must be baked until golden brown and firm. If removed too early, they may collapse as they cool. Avoid opening the oven too soon to prevent temperature drops.
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Cool the Pastry Cream Completely – The salted caramel pastry cream should be fully chilled before filling the éclairs. Warm filling can soften the pastry and make it soggy.
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Use High-Quality Chocolate – For a smooth and glossy glaze, use good-quality dark chocolate with at least 60% cocoa. This ensures a rich flavor and a perfect texture.
- Prep Time: 30 mins
- Cook Time: 35 mins