Salted Caramel & Popcorn Eclairs Recipe

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium saucepan, bring the water and butter to a boil over medium heat.

Reduce the heat to low and add the flour, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for 5 minutes.

Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a large round tip.

Pipe 4-inch long eclairs onto the prepared baking sheet, leaving space between each one.

Bake for 20-25 minutes, or until golden brown and puffed.

Remove from the oven and let cool completely on a wire rack.

In a small saucepan, combine the sugar and ¼ cup of water over medium heat, stirring until the sugar has dissolved.

Increase the heat to medium-high and cook without stirring until the mixture turns a deep golden brown.

Remove from heat and carefully add the heavy cream, stirring until smooth.

Stir in the sea salt until well combined.

Cut each eclair in half horizontally.

Spoon a generous amount of salted caramel onto the bottom half of each eclair.

Place a handful of popcorn on top of the caramel.

Place the top half of the eclair back on and serve immediately.