Delicate, golden choux pastry éclairs filled with smooth vanilla pastry cream and finished with a rich salted caramel glaze—this elegant dessert strikes the perfect balance between light and indulgent. Whether served at a gathering or enjoyed as a luxurious treat, these éclairs are sure to captivate with both appearance and flavor.

Why You’ll Love This Recipe

Salted caramel cream éclairs offer an irresistible combination of textures and flavors. The airy, crisp choux shells give way to a luscious vanilla pastry cream, while the salted caramel glaze adds a glossy, sophisticated finish with just the right hint of salt to balance the sweetness. They’re a showstopper for any occasion, yet surprisingly achievable at home with a little technique and patience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the choux pastry:

unsalted butter
water
salt
all-purpose flour
large eggs

For the vanilla pastry cream:

whole milk
sugar
cornstarch
egg yolks
vanilla extract
unsalted butter

For the salted caramel glaze:

granulated sugar
water
heavy cream
unsalted butter
sea salt

directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring the water, butter, and salt to a boil. Remove from heat and add the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Let the dough cool for 5 minutes, then add the eggs one at a time, beating thoroughly after each addition until the mixture is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 4-inch strips onto the prepared baking sheet, spacing them apart.
Bake for 25–30 minutes, or until the éclairs are puffed and golden. Cool completely on a wire rack.
For the pastry cream, whisk the sugar, cornstarch, and egg yolks in a mixing bowl until pale and smooth. Heat the milk in a saucepan until just simmering. Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat and stir in vanilla and butter. Let it cool completely, then refrigerate.
To make the caramel glaze, combine sugar and water in a saucepan over medium heat. Cook without stirring until the sugar turns a deep amber. Carefully whisk in the cream, followed by butter and sea salt. Stir until smooth and allow to cool slightly.
Slice the cooled éclairs in half horizontally. Pipe or spoon the chilled pastry cream into the bottom halves. Place the tops back on and spoon or drizzle the salted caramel glaze over each éclair.
Refrigerate until the glaze is set. Serve chilled.

Servings and timing

This recipe makes about 10–12 éclairs.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Cooling/Chilling Time: 1 hour
Total Time: About 2 hours

Variations

Chocolate Caramel Glaze: Add a bit of melted dark chocolate to the caramel glaze for a deeper flavor.
Coffee Cream Filling: Infuse the milk for the pastry cream with instant espresso for a coffee-flavored twist.
Nut Garnish: Top the glaze with chopped toasted nuts like hazelnuts or almonds for added crunch.
Mini Éclairs: Pipe shorter éclairs for bite-sized treats perfect for parties.
Flavored Choux Dough: Add a pinch of cinnamon or nutmeg to the dough for subtle spice.

storage/reheating

Store filled éclairs in the refrigerator in an airtight container for up to 2 days. For best texture, enjoy them within 24 hours, as the pastry may soften over time.
Unfilled choux shells can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. Re-crisp frozen shells in a 300°F (150°C) oven for 5–10 minutes before filling.

FAQs

Can I make the choux pastry in advance?

Yes, unfilled choux shells can be made ahead and stored in an airtight container or frozen for later use.

Why did my éclairs deflate?

Éclairs may collapse if underbaked or if the oven door is opened too early. Make sure they are fully golden and firm before removing.

Can I use store-bought caramel sauce?

Yes, but homemade caramel offers superior flavor and texture for glazing.

How do I know when the caramel is ready?

The sugar should reach a deep amber color before adding cream—be cautious, as it can burn quickly.

Is pastry cream the same as custard?

They are similar, but pastry cream is thickened with cornstarch and is firmer, making it suitable for filling pastries.

Can I make pastry cream without eggs?

While traditional pastry cream uses eggs, some eggless versions use custard powder or gelatin as substitutes.

How do I prevent scrambled eggs in pastry cream?

Temper the egg mixture slowly by gradually adding hot milk while whisking constantly to avoid curdling.

Do I need a piping bag?

A piping bag helps with clean, professional-looking results but you can also use a zip-top bag with a snipped corner.

Can I flavor the caramel with something else?

Yes, try adding a splash of bourbon, vanilla, or citrus zest for unique variations.

Why is my glaze too thick or runny?

If too thick, add a splash of cream. If too runny, cook a bit longer or let it cool more before glazing.

Conclusion

Salted caramel cream éclairs are a luxurious pastry that brings together the airy lightness of choux, the smooth richness of vanilla cream, and the deep, buttery flavor of salted caramel. With a little care and attention, you can recreate this patisserie classic at home for a stunning dessert that looks as impressive as it tastes.