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1
First, prepare the filling.
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2
Chop the chocolate with a knife and put in a medium-sized bowl.
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3
In a large saucepan melt the caramels with the cream.
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4
When the mixture is quite hot, pour it over the chocolate. Mix.
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5
Allow the mixture to cool before adding 80 grams of butter.
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6
Put the ganache into a piping bag with a 0.5 tip, store in a cool place for it to harden a bit before filling the eclairs.
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7
Then, prepare the eclairs.
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8
Boil 160 grams of water, milk, salt, vanilla extract, 6 grams of granulated sugar, and 180 grams of butter in a saucepan .
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9
Off the heat add flour all at once.
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10
Mix, then put back over heat until the mixture comes away from the sides of the pan (after about 1 minute). Move the dough to a large bowl.
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11
Add the eggs one by one, rapidly mixing between each. Only add the next one if the latter is completely incorporated into the dough.
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12
Use a pastry bag (1 centimeter diameter tip) to shape eclairs 11 centimeter long on a baking sheet covered with parchment paper. Your eclairs will rise during cooking so be sure to space them enough. Using a wet fork lightly scratch over the entire length so that they rise evenly.
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13
Heat oven to 250 degrees Celsius. When the oven is hot, put the eclairs in and turn it off for 10 minutes. Then, turn it back on to 160 C for 20-30 minutes depending on the size of the eclairs.
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14
Let them cool on a rack.
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15
Once the eclairs are cool, poke 2 holes, either at each end or under.
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16
Garnish the eclairs with a filling using a piping bag.
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17
Finally, prepare the icing.
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18
Mix 250 grams of granulated sugar and 100 grams of water and bring to a boil.
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19
Add corn syrup and heat until you get a caramel hue.
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20
Dip the eclairs in very carefully to avoid burns.
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21
Decorate immediately with popcorn.
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22
Refrigerate.
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23
Eclairs don't keep very well as they tend to soften quickly, so I advise you to eat them the very same day.
