How do I make a salted caramel pecan eclair?

Indulge in the perfect balance of sweet and salty with our Salted Caramel Pecan Eclair recipe. These decadent treats will satisfy all your cravings!

You'll need

Items needed to answer the question, How do I make a Salted Caramel Pecan Eclair. Items include: Water Unsalted butter Granulated sugar Salt All-purpose flour Eggs Heavy cream Sea salt Chopped pecans Powdered sugar

Water 1 cup
Unsalted butter 1/2 cup
Granulated sugar 1 tablespoon for the choux pastry, 1 cup for the caramel filling
Salt A pinch for the choux pastry, 1 teaspoon for the caramel filling
All-purpose flour 1 cup
Eggs 4 large eggs
Heavy cream 1/2 cup
Sea salt 1 teaspoon
Chopped pecans To taste
Powdered sugar For dusting

Take note
Be prepared for a mouthwatering experience, and be careful not to eat them all at once!

1

Prepare the Choux Pastry

In a medium-sized saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, 1 tablespoon of granulated sugar, and a pinch of salt. Bring the mixture to a boil over medium heat. Once it comes to a boil, add 1 cup of all-purpose flour all at once and immediately stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Transfer the dough to a mixing bowl and let it cool for a few minutes.

2

Add Eggs and Pipe the Pastry

Using an electric mixer or a strong arm, beat 4 large eggs into the dough one at a time, making sure each egg is fully incorporated before adding the next one. After adding all the eggs, the dough should be smooth and shiny. Transfer the dough to a piping bag fitted with a large round tip. Pipe 3-inch long strips of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each strip.

3

Bake and Cool the Eclairs

Preheat your oven to 400°F (200°C) and bake the eclair shells for 25-30 minutes, or until they are puffed up and golden brown. Once baked, remove them from the oven and let them cool completely on a wire rack.

4

Prepare the Salted Caramel Filling

In a saucepan, melt 1 cup of granulated sugar over medium heat, stirring constantly until it turns into a deep amber color. Carefully add 1/2 cup of heavy cream to the caramel, stirring constantly until smooth. Remove from heat and stir in 1 teaspoon of sea salt. Let the caramel cool to room temperature before filling the eclairs.

5

Fill and Top the Eclairs

Slice each eclair shell horizontally using a serrated knife, being careful not to cut all the way through. Fill the bottom half of each eclair shell with the salted caramel filling using a piping bag or a spoon. Top the filled eclairs with a generous sprinkling of chopped pecans. Place the top half of the shells back on the filling gently.

6

Final Touches and Serve

For an extra touch of indulgence, drizzle some additional salted caramel over the top of the filled eclairs. You can also dust them with powdered sugar for a fancy finish. Serve immediately and enjoy the perfect combination of sweet, salty, and nutty flavors!