Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (for filling)
- 1/4 cup powdered sugar (for filling)
- 1 tablespoon instant espresso powder (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 1/2 cup heavy cream (heated, for caramel)
- 1/4 teaspoon sea salt (for caramel)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter, bringing to a boil over medium heat.
- Once boiling, remove from heat and stir in flour and salt until a dough forms.
- Return to low heat and cook for 1-2 minutes, stirring constantly.
- Remove from heat and let cool for about 5 minutes.
- Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Stir in vanilla extract.
- Transfer the dough to a piping bag fitted with a large round tip and pipe 4-inch long strips onto the prepared baking sheet, leaving space between each.
- Bake for 25-30 minutes or until golden brown and puffed.
- Turn off the oven and let the éclairs cool inside for 10 minutes, then remove and cool completely on a wire rack.
- For the espresso cream filling, whip the heavy cream in a mixing bowl until soft peaks form.
- Gradually add powdered sugar, instant espresso powder, and vanilla extract, continuing to whip until stiff peaks form.
- Once the éclairs are cool, use a small knife to make a slit in the side of each éclair.
- Fill a piping bag with the espresso cream filling and pipe it into each éclair until filled.
- For the caramel drizzle, combine granulated sugar and water in a saucepan over medium heat and cook without stirring until the mixture turns a deep amber color.
- Remove from heat and carefully whisk in the heated heavy cream and sea salt until smooth.
- Let cool slightly before drizzling over filled éclairs.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- For a chocolate twist, add cocoa powder to the cream filling or drizzle melted chocolate over the éclairs instead of caramel.
- Experiment with flavored extracts in the cream filling, such as almond or hazelnut, for a unique taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 éclair
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg