Peppermint Crisp Tart Eclairs
Image: Supplied/Landi Govender
300ml water
125g butter
135g cake flour
4 large eggs
500ml whipping cream
100g Caramel Treat
200g milk chocolate, melted
100g Peppermint Crisp chocolate, finely chopped
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 a smooth paste forms, then cook for a further 20 to 30 seconds.
Remove from the heat and allow the mixture to cool for 5 minutes. Add one egg at a time, mixing well before adding the next one.
Fit a large piping bag with a star nozzle, and fill with the choux pastry dough. Pipe 10cm lengths of pastry on to 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 cool, make the caramel cream.
Add the cream to a medium-sized bowl and whisk until medium peaks form. Add in the Caramel Treat and whisk gently until 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 the caramel cream into a piping bag and fill the eclairs with the cream.
Dip the top half of the eclairs into the melted chocolate, and sprinkle with the crushed Peppermint Crisp chocolate. Place on a cooling rack and allow to set.