1First, prepare the filling.
2Chop the chocolate with a knife and put in a medium-sized bowl.
3In a large saucepan melt the caramels with the cream.
4When the mixture is quite hot, pour it over the chocolate. Mix.
5Allow the mixture to cool before adding 80 grams of butter.
6Put 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 éclairs.
7Then, prepare the eclairs.
8Boil 160 grams of water, milk, salt, vanilla extract, 6 grams of granulated sugar, and 180 grams of butter in a saucepan .
9Off the heat add flour all at once.
10Mix, 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.
11Add the eggs one by one, rapidly mixing between each. Only add the next one if the latter is completely incorporated into the dough.
12Use a pastry bag (1 centimeter diameter tip) to shape eclairs 11 centimeter long on a baking sheet covered with parchment paper. Your éclairs 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.
13Heat 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 éclairs.
14Let them cool on a rack.
15Once the eclairs are cool, poke 2 holes, either at each end or under.
16Garnish the eclairs with a filling using a piping bag.
17Finally, prepare the icing.
18Mix 250 grams of granulated sugar and 100 grams of water and bring to a boil.
19Add corn syrup and heat until you get a caramel hue.
20Dip the eclairs in very carefully to avoid burns.
21Decorate immediately with popcorn.
23Eclairs don't keep very well as they tend to soften quickly, so I advise you to eat them the very same day.