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Chocolate Salted Caramel Eclairs

Featured in Sweet Treats and Baked Goods.

Chocolate and Salted Caramel Eclairs are an elegant French pastry that combines crisp choux pastry with rich caramel pastry cream and a glossy chocolate ganache topping. The recipe walks you through creating the perfect eclair shells, which are baked until golden brown and hollow inside. The caramel pastry cream adds a sweet-salty dimension that perfectly complements the dark chocolate glaze. While these eclairs require several steps and some patience, the techniques aren't difficult to master. The result is a bakery-quality dessert that's impressive enough for special occasions but can be made right in your home kitchen.
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Mina cooking in her kitchen
Updated on Mon, 17 Mar 2025 05:16:04 GMT
A chocolate-covered crepe on a plate. Pin it
A chocolate-covered crepe on a plate. | lastminrecipes.com

Chocolate Salted Caramel Eclairs bring together a perfect harmony of textures and flavors that create a truly luxurious experience. The contrast between crisp choux shells, silky smooth caramel filling, and rich chocolate ganache creates a dessert that's decadent yet somehow refreshingly light. Each component plays its essential role in delivering that perfect bite that keeps you coming back for more.

Last weekend I made these for my sister's birthday gathering instead of cake. Everyone was initially intimidated by such a "fancy" dessert, but after the first bite, they were fighting over the last one. I've learned that homemade eclairs might take some effort, but they create memorable moments that store-bought pastries never could.

Essential Ingredients and Selection Tips

  • Butter: Use unsalted European-style butter with higher fat content for the choux pastry. The extra fat creates steam during baking that helps your eclairs rise properly.
  • Eggs: Always choose large, room-temperature eggs. Cold eggs can cause your choux to deflate.
  • Heavy Cream: Look for cream with at least 36% fat content for your ganache and filling.
  • Chocolate: Select high-quality dark chocolate (around 70% cacao) for the ganache.
A chocolate covered doughnut with powdered sugar. Pin it
A chocolate covered doughnut with powdered sugar. | lastminrecipes.com

Detailed Cooking Instructions

Step 1: Prepare Your Choux Pastry
Preheat oven to 375°F. In a saucepan, bring water, milk, butter, sugar, and salt to a boil. Remove from heat and stir in flour. Return to medium heat and stir until smooth, forming a dough ball.
Step 2: Cool and Transfer
Transfer dough to a stand mixer and mix on low for 1 minute to release steam.
Step 3: Incorporate Eggs
Gradually add beaten eggs, one tablespoon at a time, until dough forms a V-shape when lifted.
Step 4: Pipe and Freeze
Pipe long strips on a baking sheet and freeze for 1-2 hours. Cut into uniform 5-inch sections.
Step 5: Bake
Bake at 375°F for 25 minutes, then reduce to 325°F for another 15-20 minutes. Pierce ends to release steam and cool on a wire rack.
Step 6: Make the Salted Caramel Filling
Caramelize sugar, add warm cream, then whisk in egg yolks and cornstarch. Cook until thickened and chill.

My journey with eclairs began with some spectacular failures - from deflated shells to lumpy ganache. The turning point came when I realized that pastry success is as much about patience as technique. Now I enjoy the methodical process almost as much as the final result.

The journey to mastering these Chocolate Salted Caramel Eclairs has been one of my most rewarding culinary adventures. From learning to recognize the perfect choux consistency to developing an eye for that ideal caramel color, each skill builds upon the last. There's something magical about watching guests' expressions when they take that first perfect bite – the combination of crisp shell, silky caramel, and rich chocolate creating a moment of pure pleasure that makes all the effort worthwhile.

Two chocolate covered doughnuts on a plate. Pin it
Two chocolate covered doughnuts on a plate. | lastminrecipes.com

Frequently Asked Questions

→ How long do these Chocolate and Salted Caramel Eclairs stay fresh?
These eclairs are best eaten within the first day when the shells are still crisp, but they can be stored in an airtight container in the refrigerator for up to a week.
→ Can I make components of the eclairs ahead of time?
Yes, you can make the caramel pastry cream a day in advance and store it in the refrigerator. The eclair shells can also be baked ahead and stored in an airtight container.
→ What if my caramel seizes when adding milk?
If your caramel seizes, simply add all of the milk and continue cooking the mixture for a few minutes until the caramel dissolves again.
→ Can I freeze these eclairs?
While you can freeze the unfilled eclair shells, fully assembled eclairs don't freeze well as the filling and texture will be compromised.
→ What can I use if I don't have a French star piping tip?
If you don't have a French star tip, you can use a large round tip or even cut the corner off a plastic bag to pipe the eclair dough.

Chocolate and Salted Caramel Eclairs

These Chocolate and Salted Caramel Eclairs combine crisp choux pastry, rich caramel cream filling, and smooth chocolate glaze for an elegant dessert.

Prep Time
60 Minutes
Cook Time
40 Minutes
Total Time
100 Minutes
By: Mina

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 20 Servings (20 eclairs)

Dietary: Vegetarian

Ingredients

→ For the Eclair Paste

01 2/3 cup whole milk
02 1/3 cup water
03 1/2 cup unsalted butter
04 4 tsp powdered sugar
05 1/2 tsp salt
06 4-5 large eggs
07 1 cup bread flour

→ For the Caramel Pastry Cream

08 100g (1/2 cup) granulated sugar
09 28g (2 Tbsp) unsalted butter
10 415g (1 3/4 cups) whole milk
11 2g (1/2 tsp) fleur de sel
12 3 large egg yolks
13 1 large egg
14 21g (1 Tbsp) granulated sugar
15 30g (1/4 cup) cornstarch
16 4g (1 tsp) vanilla bean paste or vanilla extract

→ For the Chocolate Ganache Glaze

17 114g (4 oz) finely chopped dark or bittersweet chocolate
18 118ml (4 oz) heavy cream
19 20g (1 Tbsp) light corn syrup

→ For the Caramel (Optional)

20 100g granulated sugar
21 28g (2 Tbsp) unsalted butter, European style
22 70g heavy cream
23 1/2 tsp fleur de sel

Instructions

Step 01

Preheat oven to 350°F. In a medium pot, combine water, milk, butter, salt, and powdered sugar. Heat on medium, stirring occasionally until the mixture comes to a boil.

Step 02

Once boiling, remove from heat, add flour, and stir quickly. Return to medium heat and cook for 2 more minutes, stirring constantly to remove the raw flour taste.

Step 03

Remove dough from heat and transfer to a mixer with a paddle attachment. Mix on low for 3 minutes to cool the dough slightly.

Step 04

Increase mixer speed to medium-low. Scramble eggs with a fork and add them gradually. The dough may look curdled at first but will come back together. You've added enough egg when you can draw a line in the dough and it slowly fills back in.

Step 05

Draw 4 or 5-inch lines on parchment paper, spaced 2 inches apart. Flip paper (pencil side down) onto a rimmed baking sheet. Pipe eclairs using a piping bag with a French star tip. Use scissors to cut the dough for clean breaks between eclairs.

Step 06

Lightly spritz eclairs with water and dust with powdered sugar.

Step 07

Bake for 30-40 minutes until very golden brown all around and firm to the touch. Cool completely on a rack for about an hour.

Step 08

In a bowl, whisk 1 Tbsp sugar with cornstarch. Add eggs and combine well, then set aside. In a heavy-bottomed saucepan, heat the sugar (100g) on medium-low heat without stirring. Occasionally wash down the sides with a wet pastry brush to prevent crystallization.

Step 09

When caramel reaches the color of a brown paper bag, add butter and stir. Add salt, then gradually add milk while whisking rapidly to prevent seizing. If caramel seizes, add all milk and cook until dissolved.

Step 10

Slowly pour hot milk mixture into egg mixture, whisking continuously. Return everything to the pot and whisk over medium heat until it comes to a boil. Whisk one more minute, then strain into a clean bowl.

Step 11

Cover with plastic wrap directly on the surface and refrigerate for at least 3 hours.

Step 12

In a heavy saucepan, heat sugar on medium-low. Once melting begins, stir occasionally. When caramel reaches brown paper bag color, add butter and stir. Add salt and heavy cream, whisking rapidly. Strain and refrigerate 15-20 minutes.

Step 13

Bring heavy cream to a simmer. Place chocolate and corn syrup in a bowl, pour hot cream over, and let sit 3-5 minutes. Gently whisk until smooth, being careful not to over-whisk.

Step 14

Cut eclairs in half lengthwise. If using caramel sauce, pipe a thin layer in the bottom of each shell. Fill bottom halves with pastry cream. Dip the top half of each eclair in chocolate glaze and place on top of the filled bottoms.

Step 15

Add optional decorations like gold dust or chocolate designs if desired. Store in an airtight container in the refrigerator for up to a week, though they're best eaten within the first day while still crisp.

Notes

  1. These elegant pastries combine crisp choux shells with silky caramel pastry cream and glossy chocolate glaze for a truly spectacular dessert.
  2. While they require some time and patience, the techniques aren't difficult once you've practiced them. Each component can be made ahead of time.
  3. The caramel should be the color of a brown paper bag for optimal flavor without bitterness.

Tools You'll Need

  • Stand mixer with paddle attachment
  • Piping bag with French star tip (Wilton 8B recommended)
  • Heavy-bottomed saucepan
  • Fine mesh strainer
  • Pastry brush
  • Rimmed baking sheet
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy
  • Contains wheat/gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 230
  • Total Fat: 15 g
  • Total Carbohydrate: 22 g
  • Protein: 4 g