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a plate of salted caramel pumpkin eclairs
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5 from 5 votes

Salted caramel pumpkin eclairs

These salted caramel pumpkin eclairs make the most stunning fall dessert with a light pumpkin mousse filling and addicting salted caramel glaze.
Prep Time1 hr
Cook Time1 hr
Bake Time25 mins
Course: Dessert
Cuisine: American, French
Servings: 10 servings
Author: Vy Tran

Ingredients

Pumpkin mousse

  • 4 medium egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup all purpose flour
  • 1/2 cup pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla bean paste
  • 2 gelatin sheets (platinum strength), cut into 1 inch strips
  • 1 cup heavy cream
  • 1 cup mascarpone

Choux pastry

  • 1 cup all purpose flour
  • 1/2 cup unsalted butter (1 stick)
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 4 medium eggs + 1 extra, whisked
  • 1 cup of water

Salted caramel glaze

  • 1 cup powdered sugar
  • 1/2 cup salted caramel (or store bought dulce de leche)

Instructions

Pumpkin mousse

  • To make the pumpkin mousse, whisk egg yolks, sugar, flour and pumpkin puree in a large bowl until well combined. 
  • Place cream, cinnamon and vanilla in a medium saucepan over high heat. Bring just to the boil and remove immediately from the heat. Pour over pumpkin mixture, whisking constantly until combined. 
  • Return the pumpkin mixture to pan and cook over low heat. 
  • Soak gelatin leaves in cold water for 5 minutes to soften. 
  • Cook pastry cream, stirring continuously, for 8-10 minutes or until it thickens. 
  • Squeeze excess water from gelatin and whisk into pastry cream until melted.
  • Transfer to a small bowl and let it cool to room temperature.
  • In a mixer fitted with the whisk attachment, add the pumpkin mousse and mascarpone and beat on medium speed until well combined. Transfer the pumpkin mousse to a lidded container and refrigerate until ready to use.

Choux pastry

  • To make the choux pastry, bring the butter, sugar, salt and water to a simmer over medium heat in a medium saucepan, stirring with a wooden spoon. 
  • As soon as it comes to a boil, add the flour, stirring vigorously, until the dough forms a ball and pulls away from the sides of the pan, about 2-3 minutes. 
  • Remove the pan from the heat and let the mixture cool for 3 minutes, stirring the dough occasionally.
  • Transfer the dough to a mixer fitted with the paddle attachment, beat on medium-low speed until the dough is just warm to the touch. The outside of the bowl should also be just slightly warm to the touch. 
  • Whisk 4 eggs together in a small bowl. With the mixer on medium-low, add the eggs to the dough in four separate additions. As each egg is worked in, the dough will at first become stringy and goopy, then will form back together into a soft dough. Scrape down the sides of the bowl as needed between each addition.
  • After the four additions, check the dough before adding the extra egg. Look for soft, creamy-colored, and very smooth dough. It should hold its shape when scooped. If you scoop up a little bit with your beater and let it slide back into the bowl, it should leave behind a little "V" of dough at the end of the beater. Add the fifth egg, or just half of it if needed.
  • Preheat the oven to 375 degrees F. 
  • Transfer the choux pastry to a pastry bag fitted with a ¾ inch round tip. On two baking sheets lined with parchment paper, pipe the dough into 4 1/2-inch-by-3/4-inch lengths about 2 inches apart. With a wetted fingertip, smooth out any bumps or rough edges. You'll get anywhere from 16-20 eclairs depending on how you pipe them.
  • Bake until éclairs are deep golden brown and puffed, about 22-25 minutes. 
  • Remove the eclairs from the oven and poke each éclair on either end with a toothpick to allow some steam to release. Return the puffs to the oven and prop the door open a crack with a wooden spoon. Allow the puffs to dry out in the oven, about 2-3 minutes. Transfer the baking sheet to a wire rack to cool completely.

Salted caramel glaze

  • While the eclair shells are cooling, prepare the salted caramel glaze. In a medium bowl, add powdered sugar and salted caramel and whisk until combined and smooth.
  • When ready to assemble, slice the top third off each éclair and pipe the bottoms with pumpkin mousse. Use an offset spatula and spread the glaze over the tops of the éclairs. Set the glazed tops directly on the filled bottoms. Serve immediately.