Salted Caramel & Popcorn Eclairs Recipe

Salted Caramel & Popcorn Eclairs Recipe
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Photos of Salted Caramel & Popcorn Eclairs Recipe

How To Make Salted Caramel & Popcorn Eclairs

This sweet, delectable dessert is the perfect ender to any and every heavy meal! In fact, it’s great even as a stand-alone snack. Make your own batch of scrumptious pudding with our amazing pudding recipes. We have recipes for all kinds of pudding, from pudding cake to bread pudding, and even rice pudding. Enjoy your own homemade version of everyone’s comfort meal.

Preparation: 30 minutes
Cooking: 25 minutes
Total: 55 minutes

Serves:

Ingredients

  • 1 cup water
  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 cup sugar
  • ½ cup heavy cream
  • 1 tsp sea salt
  • 2 cups popped popcorn

Instructions

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

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

  3. 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.

  4. Remove from heat and let cool for 5 minutes.

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

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

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

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

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

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

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

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

  13. Stir in the sea salt until well combined.

  14. Cut each eclair in half horizontally.

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

  16. Place a handful of popcorn on top of the caramel.

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

Nutrition

  • Calories : 380kcal
  • Total Fat : 18g
  • Saturated Fat : 10g
  • Cholesterol : 150mg
  • Sodium : 520mg
  • Total Carbohydrates : 48g
  • Dietary Fiber : 2g
  • Sugar : 32g
  • Protein : 7g
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