Description
Experience the perfect blend of flavors in these delightful Salted Caramel Pumpkin Eclairs! Combining the warmth of pumpkin with rich salted caramel, these eclairs are a seasonal favorite that’s suitable for any occasion. With a light choux pastry filled with creamy pumpkin filling and topped with luscious caramel sauce, this recipe is straightforward and sure to impress both novice and experienced bakers alike.
Ingredients
Scale
- 1/2 cup (120ml) water
- 1/2 cup (115g) unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1/2 cup (120g) pumpkin puree
- 1/2 cup (100g) granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream (whipped)
- 1/2 cup (100g) granulated sugar (for caramel)
- 3 tablespoons unsalted butter (for caramel)
- 1/4 cup (60ml) heavy cream (for caramel)
- Sea salt to taste
Instructions
- Create the choux pastry: In a saucepan, combine water, butter, sugar, and salt. Boil, then remove from heat and stir in flour until combined. Return to heat for 1-2 minutes.
- Add eggs: Cool slightly, then mix in eggs one at a time until smooth.
- Bake eclairs: Preheat oven to 400°F (200°C). Pipe dough onto parchment-lined sheets and bake for 25-30 minutes until golden brown. Cool on wire racks.
- Make pumpkin cream filling: Mix pumpkin puree, sugar, cornstarch, vanilla extract, and whipped cream until smooth.
- Create salted caramel sauce: Melt sugar in a saucepan until amber-colored. Add butter and cream while stirring until smooth. Add sea salt to taste.
- Fill eclairs: Use a piping bag to fill each eclair shell with pumpkin cream filling and drizzle with salted caramel before serving.
Nutrition
- Serving Size: 1 eclair (50g)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg