Tag Archives: Salted Caramel

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!
2015-01-04 02.45.46

2015-01-04 03.02.28

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.


2015-01-04 03.24.422015-01-04 03.13.49

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.

2015-01-04 03.23.09 2015-01-04 03.32.33


Hazelnut-Salted Caramel Macarons

24 Nov

   November 24th, 2014

2014-11-23 05.02.53This weekend I spent some time preparing for the Holidays including making pie dough, pie filling, cookie dough and macarons. Thanksgiving is in two days and Christmas is just around the corner. To save myself time, I try to make whatever I can ahead of time. Macarons are one of the things that I usually make ahead and they keep well in the refrigerator for a couple of days, and even longer in the freezer. I decided on a hazelnut shell filled with salted caramel buttercream. The homemade salted-caramel was very easy and the taste by itself was irresistible! A little bit of salted-caramel in the buttercream goes a long way, so I still have a jar of it left. Perhaps salted caramel ice cream is in the future?

2014-11-23 05.38.122014-11-23 05.28.36

Hazelnut Macarons: Recipe can be found here

Salted Caramel:
½ C sugar
⅛ C water
¼ C heavy cream
1T butter
¼ tsp – ½ tsp sea salt

Y= about ½ C


  1. Combine the sugar and water in a saucepan. Slightly whisk to mix.
  2. Heat on medium until the mixture turns a deep amber color. Do not stir when the mixture is heating up. Keep an eye out on the mixture and do not let it burn.
  3. Remove saucepan from the heat once desired color of the caramel is reached. Add the heavy cream (mixture will slightly bubble up). Slightly whisk to combine.
  4. Add the butter and sea salt. Add more salt for a saltier taste.
  5. Allow caramel to cool.

Salted Caramel Buttercream:
4.5 oz sugar
¼ C + ⅛ C egg whites
8 oz butter, softened and cut into pieces.
1-2 tsp salted caramel (adjust as needed)

Y= this was more than enough to fill 60 macarons. I have about half of the buttercream left.


  1. Whisk together sugar and egg whites in a mixer bowl.
  2. Place bowl over a pot of simmering hot water.
  3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
  4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled. Continue to whisk until the mixture becomes meringue-like.
  5. Once the meringue is cool enough, add the softened butter, a few pieces at a time. Allow the butter to mix in before adding the next few pieces.
  6. Once the butter is all in, whisk on high speed for a few seconds. Scrape sides down if necessary.
  7. Add salted caramel, ½ tsp at a time to the buttercream. If you like a more salty, caramel flavor, add more caramel.2014-11-23 05.41.502014-11-23 05.57.41

Salted Caramel Ice Cream

5 Jun

June 5th, 2012

Recently I’ve been craving ice cream, and fortunately, the Bay Area is surrounded with several popular creameries. I absolutely love the Coffee Cookie Dream at Fentons Creamery in Piedmont; Blue Bottle Vietnamese Coffee at Humphry Slocombe in the Mission in San Francisco; and Bi-Rite Creamery’s salted caramel, also in the Mission. My most recent discovery is  in the Hayes Valley district of San Francisco, where each scoop is made-to-order using a liquid nitrogen machine in just 60 seconds! I have yet to try Mr. and Mrs. Miscellaneous but have heard very good things about it.

My recent trip to Bi-Rite over Memorial Day weekend inspired my at-home creation of salted caramel ice cream. It was also a good excuse to finally put my ice cream maker to use, which was a Christmas gift that my brother gave me a year ago. The ice cream maker is actually an attachment to my Kitchen Aid mixer- something that I didn’t have high hopes for since it isn’t a true ice cream machine. But with a few instructions and a couple of hours later after freezing the bowl, my homemade salted caramel ice cream was a success! And it was truly easier than I thought it would be.

I’m now hooked on making ice cream! It also helps that I recently received the Humphry Slocombe Ice Cream Book, full of great recipes that I am eager to try out.

What are you favorite ice cream flavors and your go-to spot(s)?

Coffee Cookie Dream at Fenton’s

Blue Bottle Vietnamese Coffee at Humphry Slocombe

Salted Caramel and Coffee Toffee at Bi-Rite

Very cool liquid nitrogen ice cream machines at Smitten

Salted Caramel at Smitten

Salted Caramel Recipe:

473g milk

473g heavy cream

8 yolks

200g sugar


  1. Prepare an ice bath- fill a bowl with ice and water. Place another clean, dry bowl in the ice bath.
  2. In a saucepan, heat the milk, cream, and half the sugar over high heat. Stir occasionally.
  3. In another bowl, whisk the yolks and other half of the sugar together.
  4. Once the milk and cream mixture comes to a slight simmer, remove from heat and slowly pour half the mixture into the yolks while whisking.
  5. Pour the yolk mixture back to the saucepan and return to medium heat. Stir to prevent scorching at the bottom. Cook for about 2 minutes. The mixture will thicken.
  6. Remove from heat and strain into the clean bowl in the ice bath.
  7. Cool completely. This may take a few hours, or you can cool it overnight in the refrigerator.
  8. Once ready, pour the custard into the ice cream maker and spin.
  9. Swirl in caramel and Fleur de Sel once the ice cream thickens.

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