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KITKAT® Éclair

Method

  1. For the Choux Paste: Place water, milk, butter and sugar in a saucepan, let the butter melt and bring to the boil.
  2. Sieve the flour into the pan and beat with a wooden spoon until combined – it should come away from the sides of the pan as one piece of dough.
  3. Transfer the dough to a stand-up mixer bowl and let cool for 5-10min.
  4. Gradually incorporate beaten eggs until dropping consistency (paddle attachment).
  5. Pipe 10cm long logs with a 15mm plain tube nozzle onto a tray with silpat mat.
  6. Egg wash lightly.
  7. Bake at 190°C, for 15 min. Reduce the oven temperature to 175°C and bake for another 10 min. Test one and bake for additional time, if not dried out.
  8. For the Chantilly Cream: Pour whipping cream into round-sided bowl.
  9. Using a balloon whisk, ¾ whisk the cream.
  10. Rain in the sugar whilst whipping.
  11. Finish by adding the vanilla extract.
  12. Whisk to the desired consistency.
  13. Refrigerate and use as required.
  14. Assembly: Fill the base with the prepared Chantilly cream.
  15. Melt milk chocolate. Dip the éclair halfway in it.
  16. Sprinkle with KITKAT® Mix in on top of chocolate.
  17. Let set.
  18. Voilà, your finished chocolate éclair recipe with KITKAT® mix-in.