Chocolate Eclairs with Caramel Cream Filling

Chocolate Eclairs with Caramel Cream Filling

Chocolate Éclairs with Caramel Cream Filling made with LorAnn Caramel Bakery Emulsion are a standout treat for breakfast, brunch, or an after-dinner indulgence. Light, airy pastry shells are filled with a silky caramel cream and finished with rich chocolate for an elegant, irresistible dessert.

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Ingredients

FOR CREAM FILLING:
¾ cup granulated sugar
1 cup heavy cream
3 large egg yolks
1 tablespoon cornstarch
6 tablespoons unsalted butter
2 teaspoons LorAnn Caramel Bakery Emulsion

FOR CHOUX PASTRY:
¾ cup water
5 tablespoons unsalted butter
½ cup all-purpose flour
3 large eggs

FOR CHOCOLATE GLAZE:
1 cup dark chocolate chips
1/3 cup heavy cream
2 tablespoons corn syrup
1 tablespoon unsalted butter

Recipe PDF

Chocolate Eclairs with Caramel Cream Filling
R0467.pdf Download PDF

Directions

FOR CREAM FILLING:

1
In a medium saucepot, combine all ingredients.  Place over low-medium heat, whisking constantly.  Once the butter completely melts, cook for an additional 5-8 minutes, until thick.  Place in heat proof bowl. Cover with cellophane, pressing tight to the surface of the mixture to prevent a film from forming. Let cool completely.  

FOR CHOUX PASTRY:

1
Preheat oven to 425°F. Place a large star piping tip (such as 6B) in a large piping bag (or gallon Ziplock). Place to the side.
2
In a medium saucepan, add water and butter.  Place over medium heat.  Melt the butter and bring mixture to a simmer. Take off heat and vigorously fold in flour.
3
When fully combined, place back on heat for 30 seconds, stirring the entire time. 
4
Place mixture in a stand mixture with a paddle attachment.  Turn on a speed of 3 and add 1 egg.  When fully combined, stop mixer and scrape down the sides. Repeat process until all eggs are combined. 
5
Place mixture into piping bag.  Place a silicone baking mat (not parchment paper) onto a sheet pan.  Holding your piping bag close to the mat at a 45-degree angle, slowly pipe 5” lines, leaving about 1-inch between each one.  
6
Bake for 10 minutes. After 10 minutes, drop the oven temperature to 350°F. Bake for 30 more minutes. Remove from oven.
7
Using a toothpick, poke three small holes of equal distance apart on the bottom of each éclair to release steam from the inside. Let cool completely. 

FOR CHOCOLATE GLAZE:

1
In a large microwave safe bowl, combine ingredients.
2
Microwave for 30 seconds and stir. Microwave for an additional 15 seconds. Stir until everything is melted and combined.
3
Place to the side.  

ASSEMBLY:

1
Place a piping tip into a large piping bag. Fill the bag with your cream filling. 
2
Using the toothpick holes as a guide, pipe cream inside. Wipe excess cream off bottom when finished. Set aside. Repeat until all pastries are filled.
3
Refrigerate for 10 minutes. Dip the top of the cooled eclairs into the chocolate.  Hold chocolate-side-down over the glaze for a few seconds, allowing excess to drip off. Set aside.
4
Optional: When glaze is set, drizzle caramel sauce on top. 

Products Used In This Recipe

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