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Chocolate Cream Eclairs made with KITKAT® Spread

eclairs with KITKAT spread
eclairs with KITKAT spread
  • Preparation time
    60 min
  • Difficulty
    Hard
  • Number of servings
    11

Discover French patisserie eclairs infused with the unique candy crunch and beloved flavour of KITKAT®. 

Airy éclairs are baked to form a perfectly golden and delicate outer shell, with a soft and slightly custardy interior. Then, each pastry is filled with a velvety chocolate Chantilly cream, before being topped with smooth KITKAT® chocolate spread and KITKAT® Crushed for the perfect glossy glaze and textured finish.  

Your customer will love the familiar KITKAT® taste in an elevated dessert.  

Ingredients
KitKat Spread 2x3kg tin view
Choux Paste
  • Water, 44mL
  • Skimmed milk, 44mL
  • Unsalted butter, 34g
  • Sugar, 2g
  • All-purpose flour, 55g
  • Eggs, whole, 76g
Chocolate Chantilly Cream
  • Whipping cream, 300g
  • Powdered sugar, 15g
  • Vanilla extract, 2g
  • Chocolate powder, 30g
KITKAT® Topping
  • KITKAT® Spread, 150g
  • KITKAT® Crushed, 88g
Preparation
  • 1
    Begin making the choux by adding water, milk, butter, and sugar to a saucepan. Slowly bring the mixture to a boil and then sift the flour in and mix with a wooden spoon until combined.
  • 2
    Transfer the dough to a stand-up mixer and let cool for 5-10min before gradually adding eggs. Mix with a paddle attachment until dropping consistency.
  • 3
    Transfer the dough into a pipping bag and pipe 10cm (3.94 in) long logs with a 15mm (0.59 in) plain round piping tip onto a tray with a silpat mat. Lightly brush egg wash over each log.
  • 4
    Bake at 375°F (190°C), for 15 min. After 15 min, reduce the oven temperature to 175°C and bake for another 10 min. Monitor and bake for additional time if needed. The eclairs should be hard to the touch.
  • 5
    For the Chantilly Cream, pour whipping cream into a bowl and ¾ whisk the cream using a balloon whisk. Add in the powdered sugar, cocoa powder and vanilla extract whilst whisking and whisk to a stiff peak. Transfer the cream into a piping bag fixed with a 13mm (about 0.51 in) open star piping tip.
  • 6
    To assemble, slice open each éclair horizontally with a serrated knife and fill with the Chocolate Chantilly cream in a spiral-like pattern.
  • 7
    Dip the top of the éclair halfway in the KITKAT® Spread and sprinkle with KITKAT® Crushed.
  • 8
    Voilà, your finished chocolate éclair recipe with KITKAT® Spread and Crushed!
Croissant Made with KITKAT® Spread

Croissant Made with KITKAT® Spread

Muffins Made with KITKAT® Spread

Muffins Made with KITKAT® Spread