Caramel Éclairs with Salted Chocolate

Indulge in something sweet and salty by savoring these Caramel Éclairs with Salted Chocolate.

Caramel Éclairs with Salted Chocolate

2016-01-29 05:35:08

Makes about 1½ dozen

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Ingredients

1. 1 cup all-purpose flour
2. 3 tablespoons unsweetened cocoa powder
3. 1 tablespoon sugar
4. 1 cup water
5. ½ cup butter
6. ⅛ teaspoon salt
7. 4 large eggs
8. Caramel (recipe follows)
9. 1 (4-ounce) bar bittersweet chocolate, chopped
10. 2 tablespoons heavy whipping cream
11. Sea salt

Instructions

1. Preheat oven to 375º. Line a baking sheet with parchment paper. In a small bowl, combine flour, cocoa powder, and sugar.
2. In a medium saucepan, combine 1 cup water, butter, and salt. Bring to a rolling boil over medium-high heat. Using a wooden spoon, beat in flour mixture, stirring constantly, until mixture forms a ball. Remove pan from heat, and let cool 5 minutes. Beat in eggs, one at a time, at medium speed with a mixer until smooth.
3. Spoon dough into a pastry bag fitted with a ½-inch-round tip. Pipe dough into 16 (2-inch-long) strips of dough 3 inches apart onto prepared baking sheet. Bake 20 to 25 minutes or until puffed and sound hollow when tapped. Cool completely on a wire rack.
4. After cooling Caramel 10 minutes, spoon into a squeeze bottle. Fit tip of squeeze bottle into one end of each éclair, and fill with about 1 tablespoon caramel.
5. In a small saucepan, combine chocolate and cream. Cook over low heat, stirring constantly, for 5 to 6 minutes or until chocolate is melted and mixture is smooth. Dip top of each éclair in chocolate mixture. Sprinkle with sea salt.

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