Chocolate Caramel Éclairs

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📝 Ingredients

• 1/2 cup Water
• 2 Large Eggs
• 1/4 cup Butter
• 1/2 cup Flour
• 1/2 tbsp Sugar
• 1/4 tsp Salt
• 1/2 tsp Vanilla Extract
• 1/2 cup Caramel recipe here
• 1/4 cup Sugar
• 1/2 tsp Vanilla Extract
• 3/4 cup Milk 1
• 1/8 cup Cornstarch
• 2 Egg Yolk
• 1/4 cup Milk 2
• 1/2 tbsp Butter
• 1/4 tsp Salt
• 1/2 cup Heavy Cream (cold)
• 1 cup Dark Chocolate

👨‍🍳 Instructions

1. 1--- Éclairs ---
2. 2Preheat the oven at 375°F.
3. 3In a saucepan combine water, butter, milk, sugar, and salt. Bring to a boil. Then turn off the heat.
4. 4Add flour and whisk quickly until well combined.
5. 5Turn on the heat again and cook for one-two minutes more.
6. 6Place it in a bowl and let it cool.
7. 7Add the eggs one at a time and stir vigorously with a wooden spoon until uniform and shiny.
8. 8Scoop choux dough into a pastry bag with a ½-inch plain tip.
9. 9Pipe 1-inch oblong shape onto a sheet tray lined with parchment paper. Give a distance of 1 inch in each éclair.
10. 10Bake at 375°F for 20 minutes.
11. 11After 20 minutes, open the oven and prick the choux to let the steam escape, then reduce the oven temperature to 350°F and continue baking the choux in the oven for 5-10 minutes.
12. 12When the éclair is golden brown, remove it from the oven. Let the choux/éclair cool completely.
13. 13--- Caramel Pastry Cream ---
14. 14Add sugar and milk 1 to the pot with medium heat, don't boil over.
15. 15In a bowl mix cornstarch, egg yolks, milk 2, vanilla extract.
16. 16Add to the pot and whisk continuously until the pastry cream has thickened.
17. 17Turn off the heat, add cold butter and caramel, then whisk until combined. Cover it with plastic wrap and press it directly onto the surface of caramel pastry cream to prevent it from forming a skin on the surface. Let it cool completely in a refrigerator.
18. 18Place cold heavy cream in the bowl and whisk until hard peaks.
19. 19Whisk the cooled caramel pastry cream a little bit so the texture will be softer. Then add whipping cream. Then fold it gently until everything is well combined.
20. 20Transfer the caramel pastry cream into a piping bag with ½ inch plain tip.
21. 21Turn the eclair over, makes 3 holes on the bottom using a knife.
22. 22Fill the eclair with caramel pastry cream until the eclairs are full. Put it in the fridge while waiting for the chocolate to melt.
23. 23Place dark chocolate couverture into a bowl then melt dark chocolate couverture in a double boiler. Remove the bowl from the pot when all the dark chocolate has melted.
24. 24Carefully dip each eclair in the melted dark chocolate. Once the eclairs are coated, gently shake them to allow the excess chocolate to drip down into the bowl again. Then place it on a wire rack and refrigerate right away to allow the dark chocolate to set.
25. 25Served chilled. Enjoy!