Toblerone Eclairs

Afternoon Tea / Baked Goods

I have had a ridiculous craving for these for such a long time, I figured I should make some. 

SO EASY!!!  Everyone has to make these.

It has to be noted, these must be eaten immediately after making.


Choux Pastry
10 g caster sugar
50 g butter
1/2 tsp salt
60 g plain flour
2 large eggs, beaten

Creme Patissiere 
250 ml milk
1/2 vanilla pod, split and seeds removed
30 g plain flour
40 g caster sugar
1 egg
1 yolk
75 g Toblerone

Chocolate Icing
30 g dark chocolate
30 g butter
3 tbsp icing sugar
Hot water

For the pastry, in a large saucepan heat 60ml water with sugar, butter and salt. Once the butter has melted bring to the boil. 
Quickly add flour and beat dough over the heat for a further minute. You will find the dough will come away from the sides easily.
Turn out onto a plate and cool to room temperature. 

Preheat oven to 230 degrees.

Return the dough to the pot, gradually beat in the eggs. The dough should be silky glossy and smooth.
Fill a piping bag with the dough and pipe mixture onto a baking paper line baking tray. Roughly 5cm long 1.5cm wide.
Bake for 20 minutes or until puffed up and golden brown.
(TIP - 5 minutes before they come out, cut the holes in the bottoms and pop back into the oven.)

For the crème pâtissière, place the milk and vanilla in a saucepan. Slowly bring to the boil. Remove from heat. Allow to cool slightly.
In a separate bowl beat egg, yolks, flour and sugar until smooth and creamy.
Slowly pour milk into egg mixture and whisk at the same time until combined and smooth. Pour mixture back into saucepan and gently bring to the boil. Stir continuously until it begins to thicken.
Stir through chocolate.
Remove from heat. Place glad wrap over the top of the custard to stop a skin forming while it cools.
Allow to cool completely before filling choux.

For the icing. Melt chocolate and butter in a small saucepan. Remove from heat. 
Add icing sugar and stir to combine. 
Add water as needed to get a smooth glossy icing.

To arrange:
Cut two small holes in each end of the bottom of the pastry logs. 
Pipe the creme into each hole. You will feel it fill up.
Repeat until all are full.
Arrange top side up on a cooling rack and generously slather icing over each one.

Serve. Enjoy!

Best eaten immediately!

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