Chocolate and Salted Caramel Eclairs (Print Version)

# 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:

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.
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.
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.
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.
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.
06 - Lightly spritz eclairs with water and dust with powdered sugar.
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.
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.
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.
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.
11 - Cover with plastic wrap directly on the surface and refrigerate for at least 3 hours.
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.
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.
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.
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:

01 - These elegant pastries combine crisp choux shells with silky caramel pastry cream and glossy chocolate glaze for a truly spectacular dessert.
02 - 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.
03 - The caramel should be the color of a brown paper bag for optimal flavor without bitterness.

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