Recipe Development

Recipe Creator: PG Buys
Styling & Photography: Ashleigh Sequeira

Chocolate Eclairs with Mannabrew Crème Pâtissière

Chocolate Eclairs with Mannabrew Crème Pâtissière

Makes 10

Difficulty: Moderate
Preparation time: 1 hour
Cooking time: 45 minutes


30ml (2 tbsp) cream
30ml (2 tbsp) dark chocolate, chopped.


450ml MannaBrew Superfood Espresso, strong brewed
20ml (4 tsp) butter
25ml (5 tsp) cake flour
40ml (8 tsp) bread flour
1 large egg, whisked.


1 large egg yolk
30ml (2 tbsp) granulated sugar.
125ml (½ cup) milk
15ml (1 tbsp) MannaBrew Superfood Espresso, strongly brewed and cooled.
20ml (4 tsp) corn flour
1.25ml (¼ tsp) vanilla essence
10ml (2 tsp) MannaBrew Organic Mesquite Flour

  1. Heat the cream until warm for the chocolate glaze and pour it over the chopped chocolate. Stir until smooth and set aside.
  2. Preheat the oven to 200°C and line 2 baking trays with baking paper.
  3. For the choux pastry, combine the strong-brewed MannaBrew Superfood Espresso and butter in a saucepan. Bring it up to a boil, keeping the lid on to minimise evaporation.
  4. Using a wooden spoon, stir in the cake flour and bread flour and cook for 1 minute.
  5. Remove from heat and allow to cool slightly.
  6. When cooled, mix half the whisked egg until fully combined before adding the remainder.
  7. Spoon the mixture into a piping bag fitted with a French piping nozzle. Pipe eclairs that are roughly 5cm in length, keeping enough space between each.
  8. Place in the oven and turn the heat down to 180°C. Bake until crisp, 15 minutes.
  9. Remove the trays from the oven and carefully poke a few holes at the bases of each with a skewer.
  10. Return to the oven and reduce the temperature to 160°C. Bake until light to the touch, 15 minutes.
  11. Transfer to a wire rack and allow to cool.
  12. Once cooled, dip the top of each eclair into the chocolate glaze and allow to set.
  13. For the crème pâtissière, whisk the egg yolk and sugar together in a bowl.
  14. Reserve 4 teaspoons of the milk and heat the remaining milk with the MannaBrew Espresso until warm.
  15. Add the warm milk mixture to the egg mixture and whisk to combine. Pour the mixture into a saucepan.
  16. Mix the corn flour with the 4 teaspoons of reserved milk and pour it into the warm milk and egg mixture.
  17. Bring the mixture to a gentle boil over medium heat and cook until thick, 5-6 minutes. Whisk in the vanilla essence. Remove the mixture from the heat and cover the surface with some plastic wrap to prevent skin from forming. Allow to cool.
  18. add the MannaBrew Organic Mesquite Flour once cooled and whisk until smooth. Transfer to a piping bag fitted with a large round nozzle.
  19. To assemble, cut each eclair in half horizontally. Pipe crème pâtissière on the base of each eclair before adding the top half to each.

TIP: Instead of slicing the eclairs open, you can widen a steam hole and pipe directly into the cavity for a hidden filling. Also, instead of using a French nozzle, replace it with a plain round nozzle.

Chocolate Eclairs with Mannabrew Crème Pâtissière

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