Caramel Éclairs

How to make Caramel Éclairs.



Choux Pastry:

  • 2/3 cup milk
  • 2/3 cup water
  • 11 ¼ tablespoons unsalted butter
  • ½ tablespoon granulated sugar
  • ¼ tablespoon salt
  • ½ tablespoon liquid vanilla
  • 1 ¼ cup plain (all purpose) flour
  • 3 large eggs

Crème caramel (filling):

  • ½ cup granulated sugar
  • 4 tablespoons unsalted butter
  • ¾ cup mascarpone
  • 1 cup whipping cream (35% fat)
  • ½ teaspoon gelatin powder
  • 3 teaspoons water
  • Pinch of sea salt

Caramel icing (fondant):

  • 2 1/3 tablespoon granulated sugar 
  • ½ cup whipping cream 
  • 2 ¾ teaspoons glucose (or light corn syrup)
  • 2/3 teaspoons semi-salted butter
  • 8.5 ounces white fondant (packaged)


  • 1 ¼ tablespoons chocolate pearls
  • 1 ¼ tablespoons finely grated chocolate
  • 1 tablespoon bronze baking dust


Choux pastry :

  1. In a medium saucepan, heat the water, milk, butter, salt, granulated sugar and vanilla extract.
  2. When it reaches a boil, remove from heat, pour in the flour and stir vigorously with a spatula until the dough begins to pull away from the sides of the bowl.
  3. Pre-heat the oven to 375°F
  4. Using a mixer fitted with the paddle attachment, emulsify the dough by pouring in the eggs one by one. The mixture should be smooth.
  5. Pipe 4cm of dough into the oblong éclair shape onto a lined baking sheet, each 2 inches apart.
  6. Bake the pastry for roughly 30 minutes or until golden brown.

Crème caramel filling:

  1. Bloom (hydrate) the gelatin in a small ramekin of water for at least five minutes.
  2. Cook the granulated sugar to a dark brown caramel and deglaze the pan with warmed whipping cream.
  3. Add the butter and sea salt then let the mixture cool to about 120°F before incorporating the gelatin.
  4. Slowly pour the caramel mixture, cooled to 112°F, on top of the mascarpone and mix with a hand beater.
  5. Remove from heat and store (covered in plastic film) in the refrigerator for at least 2 hours before assembling.

Caramel fondant:  

  1. Cook the granulated sugar and glucose (or light corn syrup) to a dark caramel and deglaze the pan with warmed whipping cream.
  2. Cook at 228°F
  3. Add the salted butter and mix
  4. Remove from heat and let cool
  5. Mix the caramel mixture (still warm) with the slightly heated fondant using a spatula.

The éclair:

  1. Put the chocolate pearls, finely grated chocolate and bronze baking dust in a closed container.
  2. Shake the contained to uniformly coat the chocolate with the baking dust.
  3. Spoon the crème caramel filling into a piping bag fitted with a ½ inch nozzle and use the nozzle to poke a small hole into the end of each éclair.
  4. Fill each éclair with the crème caramel mixture.
  5. Once filled, dip each éclair into the heated fondant until the coating is smooth and even.
  6. Sprinkle immediately with the chocolate pearl and bronze dust mixture.
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