

Cakes Chocolate Dessert
Nestlé Professional KITKAT® Éclair Recipe
If you’re looking for a classic French choux bun recipe, then you have come to the right place. This KITKAT® Éclair offers soft French patisserie classic choux pastry, filled with Chantilly cream. This dessert completely diversifies the authentic French choux bun with delicious and crunchy KITKAT® Mix in used to add a little extra fun to the topping of this chocolate éclair recipe.
This taste bud tingling chocolate éclair recipe is a French patisserie favourite featuring KITKAT® crunchy mix in and Chantilly cream, in a soft choux bun. An Éclair recipe which looks and tastes delicious, with the chocolate crunchy KITKAT® wafer we all know and love. An impressive dessert that will elevate any bakery menu.
- 1:00 TIME
- 11 Portions
-
medium
INGREDIENTS
For the Choux Paste
- 44ml water
- 44ml skimmed milk
- 34g butter, unsalted
- 2g sugar
- 55g plain flour
- 76g egg, whole
For the Chantilly cream
- 300g whipping cream
- 15g caster sugar
- 2g vanilla extract
For the Topping
- 150g milk chocolate
- 88g KITKAT® Mix in
METHOD
Preparation
Choux:
- 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.
- Transfer the dough to a stand-up mixer bowl and let cool for 5-10min.
- Gradually incorporate beaten eggs until dropping consistency (paddle attachment).
- Pipe 10cm long logs with a 15mm plain tube nozzle onto a tray with silpat mat.
- Egg wash lightly.
- 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.
Chantilly Cream:
- 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.
Assembly:
- Fill the base with the prepared Chantilly cream.
- Melt milk chocolate. Dip the éclair halfway in it.
- Sprinkle with KITKAT® Mix in on top of chocolate.
- Let set.
- Voilà, your finished chocolate éclair recipe with KITKAT® mix-in.
NUTRITION INFORMATION
Typical Values | Per 100g | Per serve | Adult RI | % RI* |
Energy | 1748 kJ 421 kcal | 1146 kJ 276 kcal |
2000 kcal |
14% |
Fat | 31.1g | 20.4g | 70g | 29% |
of which: saturates | 18.9g | 12.4g | 20g | 62% |
Carbohydrate | 29.3g | 19.2g | 260g | 7% |
of which: sugars | 21.4g | 14.0g | 90g | 16% |
Fibre | 1.1g | 0.7g | - | - |
Protein | 5.3g | 3.5g | 50g | 7% |
Sodium | 0.05g | 0.04g | 2.4g | 2% |
Salt | 0.14g | 0.09g | 6g | 2% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Products used in the recipe

Is your dessert missing that bit of extra crunch? Then you have come to the right place. Open up a pack of the new KITKAT® Mix in, the crispy pieces of wafer partly coated in milk chocolate will transport your dessert to a totally new dimension. You can now incorporate the taste of the globally renowned and loved KITKAT® into so many of your desserts. KITKAT® Mix in can be used as a topping across so many applications. KITKAT® Mix ins are great for cupcakes, pastries or doughnuts in your bakery.