GSABO - S2- Ep5 - Recipes

Peppermint Chocolate Eclairs and Marula & Granadilla Eclairs


The Great South African Bake Off - Past series

BBC Lifestyle



  • 225g butter
  • 2 cups water
  • 4 tsp sugar, white
  • 1/2 tsp salt
  • 2 cups flour
  • 8 eggs, XL

Caramel cream:

  • 250g sugar, white
  • 74g butter, cubed
  • 120g water, boiling
  • 1 pinch salt
  • 1 cup cream

Mint cocolate glaze:

  • 160 chocolate, dark
  • 3 tbsp cream
  • 1/4 tsp peppermint oil
  • 150g chocolate, mint crisp
  • Marula and granadilla Swiss buttercream:
  • 180g egg whites
  • 1 1/2 cups sugar, white
  • 400g butter, cold, cubed -5 tbsp marula liqueur


  • 240g granadilla pulp, fresh
  • Granadilla glaze:
  • 3 tbsp granadilla juice
  • 2 cups icing sugar

Preparation method


  • Pre-heat Oven to 220 C. Line 2 baking sheets with baking paper
  • Bring water, butter, salt and sugar to boil in a pot over medium heat
  • Take pot off the heat and add in all flour at once then beat quickly
  • Put back onto heat and cook for approximately 2 minutes, stirring all the time
  • Transfer dough to mixer bowl and beat on low until cools a little
  • Add one egg at a time, beating until each is incorporated
  • Pipe the dough onto measured out baking sheet. Leave space for puffing
  • Bake for 15 minutes until golden. Remove and slit open with scissors
  • Return to oven to dry out. Once dry, cool on wire rack until ready to fill

Caramel cream:

  • Melt the sugar in a heavy based pot over medium heat
  • Swirl the pan, don’t stir
  • Cook until golden then add the butter. Slowly pour in water a little at a time
  • Stir in salt. Cool in a bowl. Cover surface of caramel with cling wrap
  • To make filling: fold 1 cup caramel into 1 cup cream and whisk until combined
  • Pipe into éclair shells

Mint cocolate glaze:

  • Melt dark chocolate and cream to make a ganache and add peppermint flavour
  • Drizzle over éclairs and decorate with crushed mint crisp chocolate

Marula and granadilla Swiss buttercream:

  • Heat egg whites and sugar in bowl over a pot of simmering water
  • Stir egg whites continuously with a whisk to prevent cooking. Don’t whisk!
  • Check if sugar has dissolved, by rubbing between fingertips to feel for grittiness
  • Egg whites should be very warm, 40 C. Sieve into mixer bowl
  • Whisk until glossy and stiff peaks form
  • Turn mixer to lowest speed and add butter one cube at a time
  • Keep mixing until it has emulsified into a smooth silky mixture
  • Add marula liqueur slowly and beat on high speed
  • Keep cool in airtight container until ready to pipe into éclairs


  • Drizzle granadilla over marula buttercream in éclairs

Granadilla glaze:

  • Warm the juice and add to sifted sugar. Mix until smooth
  • Glaze éclairs, adding some granadilla pips for decoration