Peppermint Crisp Tart Eclairs

Choux Pastry
300ml water
125g butter
135g cake flour
4 large eggs

Caramel cream
500ml whipping cream
100g Caramel treat

200g milk chocolate, melted
100g peppermint crisp chocolate, finely chopped

Makes 20-25

Preheat the oven to 200°c. Prepare a baking tray with baking paper and set it aside.

Place water and butter in a saucepan and bring to a boil. Add flour and stir until smooth paste forms, then cook for a further 20-30 seconds.
Remove from heat and allow the mixture to cool for 5 minutes.
Add eggs, one at a time, mixing well to fully incorporate before adding the next egg.

Fit a large piping bag with a star nozzle, and fill with the choux pastry dough.

Pipe 10cm lengths of pastry onto the baking tray, leaving 5cm gaps between each.

Bake for 30 minutes or until puffed up 3 times the original size.
Remove from the oven, pierce the bottom of each eclair with a toothpick to let out steam, and bake for an additional 10 minutes. Place on a cooling rack.

While the eclair shells are cooling, lets make the caramel cream. Add the cream to a medium sized bowl and whisk till medium peaks form, add in the caramel treat and whisk gently till combined. Cover with cling wrap and place in the fridge.

Using the back of a spoon make three small incisions at the back of the eclair shells. Spoon caramel cream into a piping bag and fill the eclairs with the cream.

Dip the top half of the eclairs into the melted chocolate, sprinkle with crushed peppermint crisp chocolate and place on a cooling rack and allow to set and enjoy!

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