KITKAT® Eclair
Desserts
Food
Summer Desserts
British
French
An Eclair recipe which looks and tastes delicious, with the chocolate crunchy KITKAT® wafer we all know and love.
11 Servings
Ingredients
44ml skimmed milk
34g butter, unsalted
44ml water
2g sugar
55g plain flour
76g egg, whole
300g whipping cream
15g caster sugar
2g vanilla extract
150g milk chocolate
88g KITKAT® Crunchy Mix
Method
- Place water, milk, butter and sugar in a saucepan, let the butter melt and bring to the boil.
- 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.
- Gradually incorporate beaten eggs until dropping consistency.
- Pipe 10cm long logs with a 15mm plain tube nozzle onto a tray with Silpat mat.
- Egg wash lightly.
- Bake at 190C, for 15 min. Reduce the oven temperature to 175C and bake for another 10 min. Test one and bake for additional time, if not dried out.
- Pour whipping cream into round-sided bowl.
- Using a balloon whisk, ¾ whisk the cream.
- Rain in the sugar whilst whipping.
- Finish by adding the vanilla extract.
- Whisk to the desired consistency.
- Refrigerate and use as required.
- Fill the base with the prepared Chantilly cream.
- Melt milk chocolate. Dip the éclair halfway in it.
- Sprinkle with KITKAT® Crunchy Mix on top of chocolate.
- Let set.
