Salted Caramel Eclairs
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Salted Caramel Eclairs are delicate choux pastries filled and topped with rich caramel sauce and finished with flaky sea salt. Made with butter, eggs, flour and milk, these elegant treats combine sweet caramel with a sophisticated salty edge. With 20 minutes of preparation and 35 minutes of cooking, they suit anyone looking to create an impressive dessert that balances indulgence with a touch of refinement.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gbutter
- 200 gsugar
- 4eggs
- 200 mlmilk
- ½ teaspoonsalt
- 400 mlcaramel sauce
- 150 ggranulated sugar(for dusting)
- ¼ teaspoonflaky 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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