Recipe: Salted Canna-Caramel Éclairs


Crispy, creamy, caramel-y - these éclair edibles are a textural delight! And of course, the flavor is out of this world - we enhanced classic French éclairs by substituting the traditional chocolate glaze for a caramel glaze infused with our Relax cannabis caramels (available at retailers across Oregon), adding Linalool and Myrcene terpenes for a sweet treat to take the edge off of your day. These treats have a couple of preparation steps, but are relatively easy to make - just be sure to prepare the pastry cream at least 3 hours ahead of your pastry prep in order to allow it to set and thicken completely.

This recipe will make about 6 small éclairs with an approximate THC dose of 16.5mg each - if you’re sensitive to edibles, start with half of an éclair and wait at least an hour before consuming more to test the strength of effects you experience.



Pastry Cream (Make Ahead)
3/4 cup heavy cream
1/4 cup sugar
2 tbsp. flour
2 large egg yolks
1/2 tsp vanilla
pinch of salt

Éclair Dough
1/2 cup water
4 tbsp unsalted butter, room temperature
1/4 tsp salt
3/4 tsp sugar
1/2 cup all-purpose flour
1.5 eggs, beaten

Caramel Sauce
1/2 cup prepared caramel sauce
2 Periodic edibles Relax 50mg THC cannabis caramels
Sea salt, for garnish


  1. Prepare the pastry cream at least 3 hours ahead, and ideally the day before assembling the pastries. To make the pastry cream, warm the heavy cream in a small saucepan until bubbles just begin to form at the edges of the pan - do NOT boil the heavy cream at this stage.

  2. While the cream heats, whisk together the flour, sugar and salt in a medium bowl. Add the egg yolks and whisk to combine - the texture will be crumbly at first, but keep whisking vigorously until the mixture turns creamy and light in color.

  3. Slowly pour the warmed cream into the egg yolk mixture, about a tablespoon at a time to temper the egg mixture. Continue to whisk continually as you add the cream.

  4. Once combined, pour the entire mixture back into the saucepan and simmer over medium heat, stirring constantly. The cream will begin to thicken as it cooks. Once the cream has begun to thicken significantly such that it pulls away from the bottom of the pan, immediately remove from heat. Add the vanilla and whisk to combine.

  5. Scrap the cream into a bowl, press a piece of plastic wrap onto the surface of the cream to prevent skin formation, and chill in the fridge for at least 3 hours, and ideally overnight.

  6. Once the cream is set, begin prepping the éclairs - preheat your oven to 425 degrees. Line a sheet pan with parchment paper. On the back of the parchment paper, draw six 4-inch tracing lines to help make your pastries consistent sizes.

  7. In a small saucepan, mix the sugar, salt, water and butter and bring to a rolling boil. As soon as the mixture boils, remove from heat and add the flour all at once while stirring hard to incorporate the mixture thoroughly and prevent flour clumps.

  8. Return the dough mixture to the medium heat burner and cook for about another 30 seconds, just until the dough begins to form one cohesive dough ball.

  9. Scrape the dough in to a mixing bowl and beat with an electric mixer on low speed until the mixture has cooled slightly and is warm (but not too hot) to the touch, about 1-2 minutes. Add the egg in small additions, scraping the bowl between each addition, and continue beating for a few minutes, until the dough falls off the beaters in sheets and is pale yellow. Scrape the dough mixture into a piping bag or a Ziplock with a corner cut off for piping.

  10. Pipe out 6 evenly sized éclairs and bake for 15 minutes. Then open the oven door, drop the temperature to 375, and close the oven door. Continue to bake at 375 for 20-22 minutes until thoroughly browned - éclairs that are not sufficiently browned will not be set in the middle, so be sure to let them crisp up completely!

  11. When the éclairs are browned, turn the oven off and remove the baking sheet. Using a thin knife, wood skewer, or similarly narrow instrument, poke a hole in one side of each éclair to allow steam to escape. Allow the éclairs to cool on the baking sheet for 30 minutes.

  12. Once completely cooled, use the thin instrument to create a hollow cavity through the length of the éclair to fill with cream - alternatively, you can cut a slit into the side of the éclair for easier filling, but be aware that this method can be messier :)

  13. Fill a piping bag (or Ziplock bag with the corner cut off) with the prepared pastry cream, and gently fill the éclairs completely. Set éclairs aside while prepping caramel sauce.

  14. Prepare the infused caramel sauce by gently melting your Periodic edibles cannabis caramels over a double-boiler. Once completely melted, add the prepared caramel sauce and mix thoroughly to evenly distribute the active compounds throughout the entire caramel sauce mixture.

  15. Allow the sauce to cool almost completely before dunking the éclair tops into the sauce and coating evenly - this step is easiest if the caramel sauce is transferred to a shallow dish wide enough to fit the entire éclair length. Spoon any remaining caramel sauce evenly over éclairs to use up all your sauce. If desired, garnish with a light sprinkling of sea salt. For best results, serve immediately after preparing.

And you’re done! We hope you love this recipe, and feel free to send us any feedback or tag us in your social media pictures (@periodicedibles) if you try this one yourself!

Enjoy your edibles responsibly, and be sure to store your leftovers in an airtight container clearly marked with *CONTAINS THC* to avoid accidental consumption incidents.


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