Marshmallow log chocolate éclairs

Preparation time : 20 mins + 30 mins resting time Cooking time : 15 - 20 mins Servings : 12
  • 60 g unsalted butter - cubed at room temperature
  • 100 ml water
  • 100 g cake flour
  • 5 large eggs - at room temperature - lightly beaten
  • 110 g castor sugar
  • 5 ml vanilla extract
  • 200 g good-quality dark chocolate - melted
  • 2 egg whites at room temperature

Preheat the oven to 220°C (200°C for fan-forced).   


Line a large baking tray with baking paper.  


In a saucepan over a medium heat, bring the butter and water to a rolling boil. 


Immediately remove from the heat and add all the flour at once.


Mix until a smooth dough forms, place back on the heat and cook for about 1 min or until the dough pulls away from the sides of the pot.

Place the dough into a stand mixer fitted with a paddle attachment and beat  for  5  mins  or  until  slightly  cooled.      


Beat the eggs into the dough a little at a time until smooth and shiny the mixture is ready when it forms a sheet when pulled between your thumb and index finger. 


Place the dough in a piping bag fitted with a large fluted nozzle. 


Pipe long tubes of dough about 10cm long onto the lined baking tray.

Allow to rest at room temperature for 30 mins.    


Bake in the preheated oven for about 15 to 20 mins or until puffed up and golden. 


Turn off the oven, remove the puffs, pierce each with a skewer to allow steam to escape and immediately return to the oven to dry out for 15 mins.


To make the marshmallow filling, combine the egg whites, sugar and vanilla in a large glass or metal bowl and gently whisk over simmering water until the mixture is  hot to the touch it should read 60°C on a sugar thermometer.


Remove from the heat and beat with an electric mixer or stand mixer fitted with a whisk attachment until fluffy and white, then continue beating  until  cool. 


Place into a piping bag fitted with a small, plain metal nozzle.    


To fill the éclairs, use a skewer to create three holes in the bottom of each éclair one  at each end and one in the middle. 


Insert the piping tip of the filling into a hole and pipe until you start to feel  

a little bit of resistance. 


When you remove the tip, the filling should push out of the hole. 


Insert the tip into the two other holes and repeat the process.


Repeat this process with all the éclairs.    


Dip the tops of the éclairs into the melted chocolate and allow to set completely.  

Recipe extract from Chocolate by Katelyn Williams of the The Kate Tin.

Chocolate Katelyn Williams