1️⃣ Make the Choux Pastry:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, bring water and butter to a simmer over medium heat, stirring until the butter is melted.
Add flour and salt to the saucepan all at once, stirring quickly to form a dough. Cook for 1-2 minutes until the mixture pulls away from the sides of the pan.
Remove from heat and let the dough cool slightly, about 5 minutes.
Add eggs one at a time, mixing well after each addition. The dough should become smooth and shiny.
Transfer the dough to a piping bag with a large round tip.
Pipe 4-5 inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 25-30 minutes, or until the éclairs are golden brown and puffed up. Turn off the oven and let them cool in the oven with the door slightly ajar for 10 minutes. Then, remove and cool completely on a wire rack.
2️⃣ Make the Salted Caramel Filling:
In a medium saucepan over medium heat, melt the sugar until it turns amber and begins to bubble. Stir occasionally to ensure it doesn’t burn.
Once the sugar has melted, carefully add the heavy cream (it will bubble up) and stir until smooth.
Add the butter, sea salt, and vanilla extract. Stir until the mixture thickens slightly, about 3-5 minutes.
Let the caramel cool to room temperature before using.
3️⃣ Make the Chocolate Glaze:
In a small saucepan, heat the heavy cream until it begins to simmer.
Remove from heat and add the chopped chocolate and butter. Stir until the chocolate is completely melted and smooth.
4️⃣ Assemble the Éclairs:
Once the éclair shells are cool, use a sharp knife to slice them in half lengthwise.
Spoon or pipe the salted caramel filling into the bottom half of each éclair.
Place the top halves on the filled bottoms.
Dip the top of each éclair into the chocolate glaze, allowing any excess to drip off.
Let the glaze set for a few minutes before serving.
🍽️ Serve and Enjoy!
These Salted Caramel Chocolate Éclairs are best enjoyed the same day they are made but can be stored in the refrigerator for up to 2 days. The balance of creamy salted caramel and smooth chocolate makes these éclairs the ultimate indulgence.
ADVERTISEMENT
