Salted Caramel Eclairs
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These salted caramel eclairs are my go to when I want to impress without spending hours in the kitchen. With just 55 minutes from start to finish, they're surprisingly simple to make at home, and honestly, they taste even better than the fancy bakery versions. The butter in the choux pastry is actually rich in fat soluble vitamins that help your body absorb nutrients better. What I love most is that the ingredients are probably already sitting in your pantry, so there's no need for a special trip to the store. The combination of sweet caramel with that flaky sea salt finish is pure magic, and your friends will never believe you made these yourself.
Ella x
Ingredients
- 250all-purpose flour
- 150 gbutter
- 200sugar
- 4eggs
- 200milk
- 1salt
- 400 mlcaramel sauce
- 150 ggranulated sugar(for dusting)
- 1 gflaky sea salt
- 100 gunsalted butter(for brushing)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
- 3
In a separate bowl, whisk together the flour and eggs. Add the butter and whisk until smooth.
- 4
Gradually pour the warm milk mixture into the flour mixture, whisking continuously.
- 5
Transfer the mixture to a piping bag fitted with a large round tip. Pipe long, thin strips onto the prepared baking sheet.
- 6
Bake for 15-20 minutes, or until the eclairs are golden brown. Allow to cool completely.
- 7
In a small saucepan, melt the caramel sauce over low heat. Remove from heat and stir in the flaky sea salt.
- 8
To assemble, split each eclair in half lengthwise and fill with a spoonful of caramel sauce. Dust with granulated sugar and brush with unsalted butter.
- 9
Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.
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