Dulce de Leche Crema:

1. Add the milk and the vanilla to a saucepan over medium heat and bring to a simmer.
2. In a bowl, add the sugar, cornstarch, salt, and Eggland’s Best egg yolks and mix to combine. Ladle some of the hot milk mixture into the Eggland’s Best egg mixture and whisk to combine. This tempers the eggs. Now add the egg mixture back into the milk and vanilla into the saucepan and continue to whisk and cook until the custard is thick.
3. Stir in the Dulce de Leche and the butter and whisk until the custard is creamy. Strain the custard through a mesh strainer into a container and let cool, then cover and chill until ready to use. You can make the Dulce de Leche Crema a day ahead and then fill the éclairs on day two.

Éclairs:

1. Heat the oven to 400° F. Line a baking sheet with parchment paper.
2. Add the flour, sugar and salt to a bowl and whisk to combine.
3. Add the water, milk, butter, and cinnamon to a saucepan over medium-high heat and bring to the boil. Reduce the heat to medium and add the flour mixture, whisking it fast into the liquid. The pastry dough will be thick and look like mashed potatoes. Keep stirring and cooking the dough for one minute.
4. Add the Eggland’s Best eggs, one at a time, beating with a wooden spoon to incorporate into the dough. The dough will come together with each egg and become glossy.
5. Fit a pastry bag with a large piping tip or star tip and fill it with the éclair dough. Pipe a 3” éclair onto the parchment, twisting and raising the tip at the end of the éclair. (The éclairs will expand in size during baking).
6. Bake the éclairs on the middle rack of the oven for 18 minutes or until they turn golden brown.
7. Place the éclairs on a rack to cool to room temperature before glazing and filling.

Chocolate Glaze and Filling the Éclairs:

1. In a small saucepan over medium heat, add the heavy cream, butter, corn syrup and salt and bring it to a simmer. Place the chocolate chips in a bowl and pour the warm cream mixture over the chocolate chips. Stir the glaze until the chocolate is completely melted and the glaze is shiny.
2. Cut the éclairs in half and dip the top of each éclair in the chocolate glaze then place on a rack to set. Place one of the chocolate-covered soft caramels on top of each éclair.
3. Fit a pastry bag with a large piping tip or star tip and fill it with the Dulce de Leche Crema. Pipe some of the filling in the bottom half of each éclair. Place the top half dipped in chocolate on top. Serve the éclairs at room temperature or chilled.