Clover Classic Custard Churro Eclairs

The delectable result of a churro éclair! Its quick and easy to make and will leave a sweet memory mark with its Timeless taste!

Serves: 4-6
Time: 20 minutes
Recipe by: Kelly-Anne Damons 


1 cup flour
1cup water
4 tbsp butter
2 tbsp castor sugar
3 eggs
A pinch of salt

Oil for frying

Fitted large star nozzle
Pipping bag

1/2 tsp cinnamon
2/3 cup castor sugar

Custard filling
500 ml Clover Classic Custard
80g white milk chocolate
1/2 cup milk
2 tbsp cornflour


Pre-heat oven to 190. Place the water in a small saucepan and bring to a gentle simmer, add in the butter and allow it to melt. Add in the flour, salt, sugar and using a wooden spoon mix the ingredients until it forms a dough that pulls from the sides of the saucepan. Remove from the heat and allow to cool.
Place the dough into a stand mixer or using an electric whisk, beat in the eggs to the dough one at a time, until the egg is fully incorporated. This should result in a thick, shiny and smooth batter. Place the dough into a pipping bag that’s fitted with the nozzle and pipe eclairs onto a baking sheet that’s been lined with baking paper. Run your hand under the tap and sprinkle the water over the baking sheet and bake in the oven for 10 minutes at 190°C and 15-20 minutes at 170°C. Allow the eclair to cool. Brush the eclair with a little melted butter or with a simple syrup and toss in the cinnamon sugar. For the custard filling-Add in the Clover classic custard into a saucepan, add in the milk chocolate and allow the chocolate to melt. In a small bowl mix together the milk and cornflour to form a slurry, add the slurry to custard mixture and whisk until the mixture thickens, cover with cling wrap and allow the custard to cool. Place the custard mixture into a pipping bag and pip the filling into the eclaire.

Chefs Tip: Sprinkle a little water onto the baking tray to help the churros rise in the oven.

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