Éclair made with KITKAT®
KITKAT® Éclair is an inspired twist on a classic French pastry that is sure to elevate your dessert offerings. This recipe combines the light, airy texture of choux pastry with the rich, indulgent flavour of KITKAT® Sauce, creating a sweet treat that will captivate your customers’ taste buds.
Perfect for independent pubs looking to enhance their dessert menu, the KITKAT® Éclair is versatile enough to be served as an after-dinner indulgence or a sweet snack option during afternoon tea. The combination of the fluffy choux pastry and the creamy whipped filling, complemented by the signature KITKAT® Sauce and crunchy KITAKT® Chocolate & Wafer Piece Mix-in, promises to deliver a memorable dining experience that keeps guests coming back for more.
This straightforward recipe allows chefs to showcase their pastry skills while providing an opportunity to introduce a beloved flavour that resonates with a wide audience. Whether enjoyed on its own or paired with a cup of coffee, the KITKAT® Éclair is a crowd-pleaser that adds a touch of nostalgia and indulgence to your menu.
Discover the full recipe below and treat your patrons to a dessert that perfectly blends classic culinary techniques with the iconic taste of KITKAT®.
- 65ml water
- 65ml semi-skimmed milk
- 65g butter, unsalted
- 5g sugar
- 80g plain flour
- 125g eggs (2 large)
- 1g salt
- 300g whipping cream
- 15g caster sugar
- 2g vanilla extract
- 150g KITKAT® Sauce
- 100g KITKAT® Mix-in
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1For the Choux: Preheat your oven to 200°C (390°F) and line a baking tray with greaseproof paper.
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2Prepare the Mixture by combining the water and butter in a saucepan. Bring to a simmer until the butter has fully melted.
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3Incorporate Dry Ingredients: Add the flour, sugar, and salt to the saucepan. Stir continuously until the mixture is smooth. Continue cooking for an additional 2-3 minutes.
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4Remove the saucepan from the heat and transfer the mixture to a kitchen mixer. Beat for 2 minutes to cool it down. Gradually add the eggs, one at a time, mixing until the batter is smooth and glossy.
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5Spoon the dough into a piping bag. Pipe out lines approximately 10 cm long onto the prepared baking tray.
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6Bake the Éclairs: Bake in the preheated oven for 20 minutes. After 20 minutes, reduce the temperature to 180°C (356°F) and continue baking for an additional 8-10 minutes, or until the éclairs are golden brown.
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7For the Chantilly Cream: In a mixing bowl, using a balloon whisk, ¾, whisk the cream, sugar, and vanilla extract until stiff peaks form. Spoon the whipped cream into a piping bag.
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8Slice the Éclair: Carefully slice each éclair in half lengthwise, ensuring not to cut all the way through.
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9Fill with Whipped Cream: Pipe the prepared whipped cream into the sliced éclair until generously filled.
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10To finishing : Drizzle KITKAT® Sauce over the top of the filled éclair. Garnish with KITKAT® Mix-In for added texture and presentation.
|
Typical Values |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
1769 kJ 426 kcal |
1468 kJ 353 kcal |
2000 kcal |
18% |
|
Fat |
31.7g |
26.3g |
70g |
38% |
|
of which: saturates |
16.7g |
13.9g |
20g |
70% |
|
Carbohydrate |
29.2g |
24.2g |
260g |
9% |
|
of which: sugars |
18.2g |
15.1g |
90g |
17% |
|
Fibre |
0.8g |
0.7g |
- |
- |
|
Protein |
5.5g |
4.6g |
50g |
9% |
|
Salt |
0.29g |
0.24g |
6g |
4% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1468 kJ 353 kcal |
26.3g | 13.9g | 15.1g | 0.24g |
| 18%* | 38%* | 70%* | 17%* | 4%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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