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
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.
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.
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.
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.
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
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.
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.
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