CLASSIC CARAMEL ÉCLAIRS WITH CHOCOLATE GLAZE

Indulge in these classic French éclairs featuring a light choux pastry filled with smooth caramel cream. Optionally, use vanilla or chocolate cream fillings. Finished with a glossy chocolate glaze, these pastries make a perfect treat for any occasion.

🕒 Prep Time: 30 minutes

🍳 Cook Time: 30 minutes
🍰 Yields: 22 éclairs

Ingredients

Choux Pastry:

125 ml whole milk
125 ml water
115 g unsalted butter
1 tbsp granulated sugar
¼ tsp salt
140 g all-purpose flour
4 large eggs

Caramel Cream Filling:

500 ml whole milk
100 g granulated sugar
40 g cornstarch
4 egg yolks

Optional Fillings:

Vanilla cream or chocolate cream

Chocolate Glaze:

80 g milk or dark chocolate
60 g unsalted butter
1 tsp vegetable oil
1 tbsp water

Instructions

1. Prepare Caramel Cream Filling

Whisk egg yolks with cornstarch until smooth. Gradually thin with 50 ml milk.
In a saucepan, caramelize sugar over low heat until golden amber. Carefully pour in the remaining milk slowly, stirring continuously to dissolve caramel (don’t worry if caramel hardens momentarily).
When small bubbles appear at the edges, remove from heat.
Slowly pour hot milk-caramel mixture into egg yolk mixture in a thin stream, whisking constantly to prevent curdling.
Return mixture to medium heat, stirring continuously until thickened (2-3 minutes).
Lower heat and whisk rapidly for about 1 minute until consistency resembles thick mayonnaise.
Remove from heat and continue stirring for 3 minutes to cool slightly. For faster cooling, place the pot in cold water.
Cover surface with plastic wrap (touching the cream) and refrigerate for at least 1 hour.

2. Make Choux Pastry

Combine milk, water, butter, salt, and sugar in a saucepan over medium heat. Bring to a boil until butter melts.
Add all flour at once and stir vigorously until dough forms a ball and pulls away from sides (about 1 minute).
Remove from heat and let cool slightly.
Add eggs one at a time, mixing thoroughly after each until dough becomes smooth and cohesive before adding the next egg.
Transfer dough to a piping bag fitted with a 2 cm round tip.
Pipe 10 cm long strips onto baking trays lined with parchment paper, leaving space between.
Bake at 200°C (390°F) for 10 minutes, then reduce to 180°C (350°F) and bake 20 more minutes without opening the oven door.
Eclairs should be puffed and golden.
Remove from oven, pierce each éclair top with a knife to release steam, and cool completely.

3. Fill Éclairs

Fill éclairs by piping cream through holes made on top, or cut a serrated “lid” off, fill bottom half, then replace lid.

4. Prepare Chocolate Glaze

Melt chocolate over a double boiler. Add butter cubes, stirring until smooth.
Remove from heat, stir in oil and water.
Let cool 10-15 minutes until glaze thickens slightly.

5. Glaze Éclairs

Dip one side of each éclair into the glaze.
Allow glaze to set for 30 minutes before serving.

💡 Tips

Adding sugar powder to dark chocolate glaze can balance bitterness.
Do not open oven door during baking to prevent collapse.
Use a serrated knife to cut éclair tops smoothly.
Whipped cream topping can be used as an alternative to glaze.

🎉 Perfect For

Afternoon tea and coffee breaks
Elegant dessert platters
Special occasions and celebrations

📝 Final Thoughts

These caramel éclairs combine delicate choux pastry with silky caramel cream and rich chocolate glaze for a luxurious treat. Their elegant appearance and balanced flavors will delight any pastry lover.