Salted Caramel Chocolate Éclairs

Ingredients:

For the Choux Pastry:

• 1 cup (240 ml) water

• 1/2 cup (115 g) unsalted butter, cubed

• 1/4 tsp salt

• 1 cup (120 g) all-purpose flour

• 4 large eggs, at room temperature

For the Salted Caramel Filling:

• 1 cup (200 g) granulated sugar

• 6 tbsp (90 g) unsalted butter

• 1/2 cup (120 ml) heavy cream

• 1 tsp vanilla extract

• 1/2 tsp sea salt

For the Chocolate Ganache:

• 1 cup (240 ml) heavy cream

• 8 oz (225 g) semisweet or bittersweet chocolate, chopped

• 2 tbsp unsalted butter

Instructions:

1. Make the Choux Pastry:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a medium saucepan, bring the water, butter, and salt to a boil over medium heat.

3. Once the butter has melted and the mixture is boiling, add the flour all at once, stirring vigorously with a wooden spoon.

4. Continue stirring until the dough comes together and pulls away from the sides of the pan, forming a smooth ball (about 2 minutes).

5. Remove from the heat and let it cool for about 5 minutes.

6. Add the eggs one at a time, mixing well after each addition, until the dough becomes smooth and glossy.

7. Transfer the dough to a piping bag fitted with a round tip. Pipe 4-5 inch long strips onto the prepared baking sheet.

8. Bake for 15 minutes at 425°F (220°C), then lower the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, until the éclairs are golden brown and puffed up.

9. Let them cool completely on a wire rack.

2. Make the Salted Caramel Filling:

1. In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns golden brown.

2. Carefully add the butter to the caramel and stir until melted and smooth.

3. Slowly pour in the heavy cream, stirring continuously (be cautious as the mixture may bubble up).

4. Remove from heat and stir in the vanilla extract and sea salt.

5. Let the caramel cool slightly before transferring it to a piping bag.

3. Make the Chocolate Ganache:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

2. Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for 2-3 minutes to melt.

3. Stir the chocolate and cream until smooth, then add the butter and stir until fully combined and glossy.

4. Assemble the Éclairs:

1. Once the éclairs are cool, use a small knife to make a slit on the side or bottom of each éclair.

2. Fill the éclairs with the salted caramel using the piping bag.

3. Dip the tops of the filled éclairs into the chocolate ganache or spoon the ganache over the tops.

4. Let the chocolate set for a few minutes before serving.