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: 

  1. Place water, milk, butter and sugar in a saucepan, let the butter melt and bring to the boil.
  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. Transfer the dough to a stand-up mixer bowl and let cool for 5-10min.
  4. Gradually incorporate beaten eggs until dropping consistency (paddle attachment).
  5. Pipe 10cm long logs with a 15mm plain tube nozzle onto a tray with silpat mat. 
  6. Egg wash lightly. 
  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. 

Chantilly Cream: 

  1. Pour whipping cream into round-sided bowl.
  2. Using a balloon whisk, ¾ whisk the cream.
  3. Rain in the sugar whilst whipping.
  4. Finish by adding the vanilla extract.
  5. Whisk to the desired consistency.
  6. Refrigerate and use as required.

Assembly: 

  1. Fill the base with the prepared Chantilly cream.
  2. Melt milk chocolate. Dip the éclair halfway in it.
  3. Sprinkle with KITKAT® Mix in on top of chocolate.
  4. Let set.
  5. 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

0.05g0.04g2.4g2%

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.