Today, we’re diving into a dessert that’s both elegant and indulgent—Salted Caramel Chocolate Eclairs. Picture this: a crisp, light choux pastry filled with velvety salted caramel cream and topped with a rich chocolate ganache. It’s a luxurious treat that combines the best of sweet and salty, making it utterly irresistible.
I’ve always had a soft spot for eclairs. There’s something about that first bite—the way the pastry gives way to the luscious filling, and the chocolate coating adds just the right amount of richness. But when you add salted caramel into the mix, it takes this classic pastry to a whole new level. The balance of flavors is simply divine, with the caramel adding a deep, buttery sweetness and the salt enhancing every bite.
This recipe is perfect for special occasions, or anytime you want to treat yourself to something extraordinary. While it may seem like a fancy dessert, with a little patience, you can master these eclairs at home. Trust me, once you do, you’ll never look at store-bought eclairs the same way again!
Recipe Summary in Todd Wilbur’s Writing Style
Salted Caramel Chocolate Eclairs offer a sophisticated twist on the traditional French pastry. These eclairs feature a delicate choux pastry shell filled with a rich salted caramel cream, all topped with a smooth chocolate ganache. The combination of sweet caramel and dark chocolate with a hint of salt creates a dessert that’s both decadent and perfectly balanced. It’s a must-try for anyone looking to elevate their dessert game!
Exciting Story
In our household, these Salted Caramel Chocolate Eclairs have become the ultimate treat for celebrations. I remember the first time I made them for a dinner party—we were celebrating a special anniversary, and I wanted to make something that would leave a lasting impression. The eclairs were an instant hit! The rich caramel filling and dark chocolate glaze had everyone asking for seconds. Now, they’ve become our go-to dessert for birthdays, holidays, and anytime we want to indulge in something truly special. My husband often jokes that these eclairs are the reason he fell in love with me all over again!
Why These Salted Caramel Chocolate Eclairs?
Selling Points
- Gourmet Flavor: The combination of salted caramel and dark chocolate elevates the classic eclair to new heights.
- Perfect Balance: The sweetness of the caramel is beautifully offset by the hint of salt and the richness of the chocolate.
- Homemade Elegance: Impress your guests with these stunning eclairs that look as good as they taste.
- Versatile Dessert: Great for special occasions or a luxurious weekend treat.
How to Make Salted Caramel Chocolate Eclairs
- Make the Choux Pastry: Preheat your oven to 400°F (200°C). In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool slightly.
- Add the Eggs: Transfer the dough to a mixing bowl. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy. Spoon the dough into a piping bag fitted with a large round tip.
- Pipe and Bake: Pipe the dough onto a parchment-lined baking sheet into 4-inch long strips. Bake for 15 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the eclairs are golden and crisp. Let cool completely on a wire rack.
- Prepare the Salted Caramel Filling: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully add the butter, stirring until melted. Slowly pour in the heavy cream, whisking constantly until smooth. Stir in the sea salt. Let the caramel cool completely, then fold it into the whipped cream.
- Fill the Eclairs: Using a sharp knife, make a small slit in the side of each eclair. Fill a piping bag with the salted caramel cream and pipe it into the eclairs until full.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for a minute, then stir until smooth. Stir in the butter until glossy.
- Glaze the Eclairs: Dip the tops of the filled eclairs into the chocolate ganache, allowing any excess to drip off. Place the eclairs on a wire rack to set.
- Serve and Enjoy: Once the ganache has set, your Salted Caramel Chocolate Eclairs are ready to enjoy! Serve them fresh, or refrigerate until ready to serve.
Tips
- Piping Perfection: Use a star tip for the choux pastry to create a decorative ridged surface on your eclairs.
- Caramel Care: Be patient when making the caramel—avoid stirring too much once the sugar starts to melt, and keep a close eye on it to prevent burning.
- Chill Time: For a firmer filling, chill the eclairs in the refrigerator for about 30 minutes before serving.
Substitutions and Variations
- Different Fillings: Swap the salted caramel for a classic vanilla pastry cream or a rich chocolate mousse.
- White Chocolate Ganache: For a sweeter twist, use white chocolate instead of dark chocolate for the ganache.
- Gluten-Free: Use a gluten-free flour blend to make the choux pastry for a gluten-free version of these eclairs.
Make a Healthier Version
- Lighten Up the Filling: Use a lower-fat whipped cream or a mixture of Greek yogurt and whipped cream for a lighter filling.
- Sugar Substitutes: Consider using a sugar alternative like Stevia in the caramel and pastry for a lower sugar content.
Closing in Todd Wilbur’s Style
And there you have it—Salted Caramel Chocolate Eclairs that bring a gourmet touch to your dessert table. These elegant pastries are perfect for impressing guests or indulging yourself on a special occasion. Be sure to give this recipe a try and share your eclair creations with us. And don’t forget to check out our other dessert recipes for more culinary inspiration!
Frequently Asked Questions
- Can I make the eclairs ahead of time? Yes, you can prepare the choux pastry and caramel filling a day in advance. Fill and glaze the eclairs just before serving for the best texture.
- How do I store leftover eclairs? Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly over time.
- Can I freeze eclairs? Yes, you can freeze the unfilled choux pastry shells for up to 2 months. Thaw and fill them when ready to serve.
- Can I use milk chocolate for the ganache? Absolutely! Milk chocolate will give a sweeter, creamier ganache that pairs well with the salted caramel.
- What’s the best way to reheat eclairs? Reheat unfilled eclairs in a 300°F (150°C) oven for 5-7 minutes to crisp them up. Once filled, they’re best served cold or at room temperature.
- How can I make these eclairs vegan? Substitute the butter with vegan butter, use a plant-based milk and cream, and opt for dark chocolate that is dairy-free.
Enjoy creating and savoring these Salted Caramel Chocolate Eclairs! If you need more recipes or have any questions, feel free to ask.
Salted Caramel Chocolate Eclairs
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
For the Choux Pastry:
1/2 cup 1/2 (1 stick) unsalted butter
1 cup 1 water
1/4 teaspoon 1/4 salt
1 cup 1 all-purpose flour
4 large 4 eggs
For the Salted Caramel Filling:
1 cup 1 granulated sugar
6 tablespoons 6 unsalted butter, cubed
1/2 cup 1/2 heavy cream
1/2 teaspoon 1/2 sea salt
1 1/2 cups 1 1/2 heavy cream, whipped (for folding into the caramel)
For the Chocolate Ganache:
1/2 cup 1/2 heavy cream
4 oz 4 dark chocolate, chopped
1 tablespoon 1 unsalted butter
Directions
- Make the Choux Pastry: Preheat your oven to 400°F (200°C). In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool slightly.
- Add the Eggs: Transfer the dough to a mixing bowl. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy. Spoon the dough into a piping bag fitted with a large round tip.
- Pipe and Bake: Pipe the dough onto a parchment-lined baking sheet into 4-inch long strips. Bake for 15 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the eclairs are golden and crisp. Let cool completely on a wire rack.
- Prepare the Salted Caramel Filling: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully add the butter, stirring until melted. Slowly pour in the heavy cream, whisking constantly until smooth. Stir in the sea salt. Let the caramel cool completely, then fold it into the whipped cream.
- Fill the Eclairs: Using a sharp knife, make a small slit in the side of each eclair. Fill a piping bag with the salted caramel cream and pipe it into the eclairs until full.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for a minute, then stir until smooth. Stir in the butter until glossy.
- Glaze the Eclairs: Dip the tops of the filled eclairs into the chocolate ganache, allowing any excess to drip off. Place the eclairs on a wire rack to set.
- Serve and Enjoy: Once the ganache has set, your Salted Caramel Chocolate Eclairs are ready to enjoy! Serve them fresh, or refrigerate until ready to serve.
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