Salted Butter Caramel Éclair - Vegetarian
The Salted Butter Caramel Éclair combines the rich and creamy flavors of salted caramel with the light and airy texture of choux pastry, creating a dessert that's both indulgent and sophisticated. Each bite brings a delightful harmony of sweet and salty, with a caramel filling that's perfectly balanced by the hint of sea salt.
Ingrédients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cubed
- 1 teaspoon sea salt
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, 1/2 cup unsalted butter, and 1/4 teaspoon salt. Bring to a boil over medium heat.
- Once boiling, remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Return the dough to low heat and continue to stir for 2 minutes to dry out the dough. Transfer the dough to a bowl and let it cool for 5 minutes.
- Add the eggs one at a time to the dough, beating well after each addition until smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long éclair shapes onto the prepared baking sheet.
- Bake for 20-25 minutes, or until the éclairs are puffed and golden brown. Let cool completely on a wire rack.
- For the caramel, heat granulated sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
- Once the sugar is melted, add the heavy cream slowly, stirring continuously until smooth. Be careful of splatters.
- Add the cubed butter and sea salt, stirring until fully combined. Let the caramel cool to room temperature.
- For the icing, whisk powdered sugar, milk, and vanilla extract together in a bowl until smooth and glossy.
- To assemble, use a small knife to make a hole in the end of each éclair. Fill a piping bag with the cooled caramel and pipe the filling into each éclair.
- Dip the top of each éclair into the icing, and sprinkle with a pinch of sea salt if desired. Let the icing set before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 40g | Protéines: 5g | Fat: 16g | Sucre: 26g
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