Éclair made with KITKAT®

Preparation

• 1
  <strong>For the Choux</strong>: Preheat your oven to 200°C (390°F) and line a baking tray with greaseproof paper.
• 2
  Prepare the Mixture by combining the water and butter in a saucepan. Bring to a simmer until the butter has fully melted.
• 3
  Incorporate 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.
• 4
  Remove 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.
• 5
  Spoon the dough into a piping bag. Pipe out lines approximately 10 cm long onto the prepared baking tray.
• 6
  Bake 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.
• 7
  <strong>For the Chantilly Cream</strong>: 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.
• 8
  Slice the Éclair: Carefully slice each éclair in half lengthwise, ensuring not to cut all the way through.
• 9
  Fill with Whipped Cream: Pipe the prepared whipped cream into the sliced éclair until generously filled.
• 10
  <strong>To finishing </strong>: Drizzle KITKAT® Sauce over the top of the filled éclair. Garnish with KITKAT® Mix-In for added texture and presentation.