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1. Make the choux pastry:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
In a saucepan, combine butter, water, and salt. Bring to a boil.
Add flour all at once, stirring vigorously until a ball forms and pulls away from the sides.
Let cool slightly. Add eggs one at a time, mixing fully after each. Dough should be smooth and pipeable.
Transfer to a piping bag with a large round tip. Pipe 4–5 inch lines onto your tray.
Bake 20–25 minutes until golden and puffed. Let cool completely.
2. Make the salted caramel pastry cream:
In a heavy-bottomed saucepan, melt sugar and water over medium heat. Cook until amber-colored (don’t stir).
Remove from heat and carefully whisk in butter and half the milk (it may bubble). Return to heat, stir until smooth.
In a bowl, whisk egg yolks, cornstarch, and remaining milk.
Temper the egg mixture by slowly whisking in hot caramel-milk.
Return to heat and whisk constantly until thickened.
Stir in salt and vanilla. Cover with plastic wrap directly on the surface and chill.
3. Make the chocolate ganache:
Heat cream until just simmering. Pour over chopped chocolate and let sit 1–2 minutes.
Stir until smooth. Add butter for a glossy finish. Let cool slightly to thicken.
4. Assemble the éclairs:
Poke a small hole in the bottom of each éclair.
Fill a piping bag with chilled caramel pastry cream and pipe into each shell until full.
Dip the tops of éclairs in the ganache or spoon it over. Let set in fridge or serve slightly warm for a gooier top.
✨ Optional Touch:
Sprinkle a few sea salt flakes on top for extra drama and flavor contrast!
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