What could be better than an eclair? An eclair turned into a pie and filled with creamy custard!

By , 21 September 2015
  • Ready in: 80 mins
  • Serves: 12
  • Price: 27p per serving
Nutritional Info
Each 126g serving contains
  • Fat 18
  • Sat Fat 10.5
  • Sugar 15
  • Salt 0.3
  • Cals 291
of your reference intake.
Typical energy values per 100g: 967kJ/231kcal.
  • For the eclair case:
  • 75g plain flour
  • Pinch of salt
  • 55g butter
  • 2 large eggs
  • For the filling:
  • 2 large eggs
  • 40g plain flour
  • 40g cornflour
  • 100g caster sugar
  • 1/2 tsp vanilla extract
  • 550ml semi-skimmed milk
  • For the topping:
  • 300ml whipping cream
  • 50g plain chocolate
  • 2 level tsp golden syrup
  • For the eclair case, pre-heat the oven to 220C/200C Fan/ Gas 7. Grease a 20cm square cake tin. Sift the flour and a pinch of salt into a bowl. Cut the butter into cubes and put in a pan with 150ml water. Heat until the butter melts, then bring to the boil.

  • Immediately remove from the heat and add the flour. Beat with a wooden spoon until it forms a dough that comes away from the sides of the pan.

  • Transfer to a bowl and set aside for 10 minutes. Lightly beat the 2 eggs and gradually beat them into the dough. Spread over the base and sides of the cake tin.

  • Bake for 20 minutes until puffed up and brown. Cool a little on a wire rack, then push the middle of the case down to flatten it. Leave to cool completely.

  • For the filling, put the eggs, flour, cornflour, caster sugar and vanilla extract in a bowl. Measure out the milk and add 2 tbsp of it to the bowl and whisk together.

  • Heat the rest of the milk until almost simmering, then pour into the egg mixture in a slow stream, whisking all the time. Return to the pan and heat, stirring, until the mixture thickens and reaches simmering point.

  • Transfer to a bowl and cover the surface of the custard with cling film. Leave until cold. Put the eclair case on a plate and fill with custard.

  • For the topping, whip the cream until it holds its shape and spread on top of the custard. Put in the fridge to chill.

  • Melt the chocolate, roughly chopped, in a bowl over a pan of simmering water. Add 2 tbsp water and the golden syrup. Drizzle over the cake to serve.