Tag Archives: Eclairs

Chocolate Salted Caramel Eclairs

7 Jan

January 7th, 2015

This past weekend I knew I had to start clearing out the fridge since we will be on our way to Hawaii at the end of the week, which I’m really looking forward to. I’m most excited about relaxing on the beach, getting our tan and eating our way around the island. I will of course miss baking and our 1-year old puppy, who will be with a sitter.

Before I happily start packing I want to share my chocolate-salted caramel eclairs. A great thing about making these is that I didn’t have to pick up any additional ingredients at all-  I had everything in stock. The salted caramel was a last minute add-on since I had a jar of it left from a previous project. Needless to say, the drizzled chocolate and salted caramel added a good sweetness to the eclairs.

I can’t wait to continue baking when I return, but first I will thoroughly enjoy my vacation. Stay tuned!
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Chocolate Eclairs

6 oz butter
3/4 cup milk
3/4 cup water
1/2 tsp sugar
pinch of salt
1 ¼ cups AP flour
¼ cup cocoa powder
5 eggs

Y= 36- 3 inch x 1.5 inch eclairs


  1. In a bowl, mix together sugar, salt, flour and cocoa powder. Set aside.
  2. Crack eggs in a bowl. Set aside.
  3. In a saucepan, melt butter on medium heat.
  4. Add the milk and water. Let mixture come to a boil. Reduce heat.
  5. Add the dry ingredients into the liquid mixture.
  6. Using a wooden spatula, quickly stir the mixture to incorporate everything, making sure there are no lumps of flour. Continue to stir; be careful to not let the bottom burn.
  7. Stir until the batter looks ‘dried-out’, about 5-7 minutes.
  8. Transfer to a mixer bowl. Using a paddle attachment, paddle on medium speed to cool.
  9. Carefully add eggs, one at a time, allowing it to fully incorporate.
  10. Prepare a piping bag, fitted with an Ateco 826 star tip.  Carefully place some of the dough into the piping bag and pipe 3 inch long strips on parchment-lined sheet pans
  11. Bake at 350F for 25 minutes, then reduce heat to 330F and bake for another 25-30 minutes.
  12. Remove eclairs from the oven and allow to cool completely.


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Whipped Cream Filling

1/2 C heavy cream
1/4 C powdered sugar
1/4 tsp vanilla extract


  1. Whisk heavy cream and powdered sugar together.
  2. Add vanilla extract.
  3. Once heavy cream reaches a medium peak and is no longer runny, put into a piping bag with an Ateco 825 star tip.


  1. Carefully slice eclairs in half, lengthwise.
  2. Pipe the sweetened whipped cream on one side of the eclair. Place the second side on top of the whipped cream.
  3. Optional: drizzle the top of the filled eclair with melted chocolate and caramel.
  4. Serve immediately or store in the refrigerator until needed.

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