KITKAT® Éclair

Cooking Time
60

Portions
11

Ingredients

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• ml water
• ml skimmed milk
• g butter, unsalted
• g sugar
• g plain flour
• g egg, whole
• g whipping cream
• g caster sugar
• g vanilla extract
• g milk chocolate
• g KITKAT® Mix in

• 1

  Step 1

  For the Choux Paste: Place water, milk, butter and sugar in a saucepan, let the butter melt and bring to the boil.
• 2

  Step 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

  Step 3

  Transfer the dough to a stand-up mixer bowl and let cool for 5-10min.
• 4

  Step 4

  Gradually incorporate beaten eggs until dropping consistency (paddle attachment).
• 5

  Step 5

  Pipe 10cm long logs with a 15mm plain tube nozzle onto a tray with silpat mat.
• 6

  Step 6

  Egg wash lightly.
• 7

  Step 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

  Step 8

  For the Chantilly Cream: Pour whipping cream into round-sided bowl.
• 9

  Step 9

  Using a balloon whisk, ¾ whisk the cream.
• 10

  Step 10

  Rain in the sugar whilst whipping.
• 11

  Step 11

  Finish by adding the vanilla extract.
• 12

  Step 12

  Whisk to the desired consistency.
• 13

  Step 13

  Refrigerate and use as required.
• 14

  Step 14

  Assembly: Fill the base with the prepared Chantilly cream.
• 15

  Step 15

  Melt milk chocolate. Dip the éclair halfway in it.
• 16

  Step 16

  Sprinkle with KITKAT® Mix in on top of chocolate.
• 17

  Step 17

  Let set.
• 18

  Step 18

  Voilà, your finished chocolate éclair recipe with KITKAT® mix-in.

Ingredients

• 44 ml water
• 44 ml skimmed milk
• 34 g butter, unsalted
• 2 g sugar
• 55 g plain flour
• 76 g egg, whole
• 300 g whipping cream
• 15 g caster sugar
• 2 g vanilla extract
• 150 g milk chocolate
• 88 g KITKAT® Mix in