Description
Delicious espresso-infused caramel éclairs that elevate your dessert game with a rich flavor and elegant presentation.
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 (warmed, for caramel)
- 1/4 teaspoon sea salt (for caramel)
Instructions
- Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
- In a saucepan, combine the water and butter, bringing it to a boil over medium heat.
- Once boiling, take it off the heat and mix in the flour and salt until a cohesive dough forms.
- Return the pan to low heat, stirring continuously for 1-2 minutes to dry out the dough slightly.
- Allow the mixture to cool for about 5 minutes.
- Incorporate the eggs one by one, ensuring each is fully blended before adding the next.
- Mix in the vanilla extract until the dough is smooth and shiny.
- Spoon the dough into a piping bag fitted with a large round nozzle.
- Pipe 4-inch long strips onto the lined baking sheet, ensuring space between each.
- Bake for 25-30 minutes until puffed and golden brown.
- Turn off the oven and let the éclairs sit inside for an additional 10 minutes before transferring them to a wire rack to cool completely.
- To prepare the espresso cream filling, whip the heavy cream until it starts to thicken.
- Gradually add in the powdered sugar, instant espresso powder, and vanilla extract, continuing to whip until stiff peaks form.
- Create a small slit on the side of each cooled éclair.
- Fill a piping bag with the espresso cream filling and inject it into each éclair until generously filled.
- For the caramel drizzle, mix the granulated sugar and water in a saucepan over medium heat and cook until it reaches a rich amber hue.
- Remove from heat and whisk in the warmed heavy cream and sea salt until smooth.
- Let it cool slightly before drizzling over the filled éclairs.
- Enjoy them right away or chill in the refrigerator for up to 2 hours before serving.
Notes
- For a chocolate variation, incorporate cocoa powder into the cream filling or top with melted chocolate instead of caramel.
- Try using different flavored extracts in the cream filling, such as almond or hazelnut, for a unique flavor profile.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg
Keywords: Espresso Caramel Drizzle Éclairs, dessert, éclairs, caramel, espresso