These salted caramel éclairs are filled with salted caramel pastry cream and topped with a salted caramel glaze and fresh lemon thyme.
Salted caramel remains a popular choice for desserts – the sweet, slightly bitter notes combining beautifully with flavour bursts of flaky sea salt. Here the caramelised sugar is used to flavour both the silky pastry cream and the rich, thick glaze.
A sprinkle of fresh, bright lemon thyme adds a little herbal contrast, and the flaky sea salt used to decorate the top brings bursts of crunchy texture and saline flavour. Although I chose not to include them this time, strawberries make a great addition to this dessert and help to balance the caramel if you don’t like things too sweet.
This recipe calls for a batch of six choux éclair shells. Please see my accompanying choux pastry recipe for éclairs for full instructions on how to make the dough.
The full recipe is available on Great British Chefs, who I also write for regularly.
