Decadent custard filled éclairs



Step out of the ordinary; you’ll be surprised what may come of it.


I’m not the most out going, conversational, centre of attention type; more so if I do not know you very well. Okay, maybe I’m conversational when the topic is food… but I prefer being in the background, listening to the random rambles of those who seem to be full of news and useless knowledge.


I’m a humble home-body, who would more than willingly live in miss-matched pyjamas and funky slippers alone. I’ve been known to take hours getting ready to go out, only to sway towards putting my pyjamas back on and watching a movie. Before I excite you too much with my riveting lifestyle; let me get back to my story.


I started attending events for bloggers, digital media workshops, more blogger meets and foodie events from last year. It would be an understatement to say I really was stepping out of my ordinary. For the first time, I actually had to be interesting, talk and be social. Ahem… I was like an ostrich in a bar; totally out of her natural habitat, trying to ruffle her feathers like a peacock.


Although I still have that awkward, ostrich-like persona at these events, I’ve come out of my shell. I can hold a short conversation, although sometimes I fumble and bumble my words; oh if you knew me well enough you’d know that fumbling and bumbling is pretty natural. I’ve met interesting people, have formed meaningful friendships and working relationships to help develop my blog and create awareness around it.


These eclairs resemble my objective to step out of my comfort zone and take on new challenges. Did I ever think I could whip up eclairs? Oh hell no! Especially if I had to go by the first attempt that was more like a scrambled egg mixture (before it’s cooked). I truly believe, in order to grow in any sphere in your life, you need to challenge yourself. Put yourself out there, and see what you can learn about yourself and your abilities.


Go on challenge yourself, I dare you!


Choux Pastry

125ml water
50g butter or marge
60g plain flour
2 large eggs


• Preheat oven to 200 C.
• Place water and butter into a sauce pan and over a low heat melt.
• Once butter has melted, bring the mixture to a rolling boil for 2 – 3 minutes.
• Take the sauce pan off the heat and immediately add the flour. Stir VIGUROUSLY! Until a smooth paste forms.
• Beat eggs in, one at a time, until well combined and glossy.
• Spoon dollops onto lined or greased baking tray. Leave space for them to puff out.
• Bake for 20 minutes; they should rise and puff out.
• After the 20 minutes are up, reduce the oven temperature to 180 C and bake for a further 3 – 5 minutes. Keep an eye on them; you want them golden brown.
• Remove from oven and place them on a cooling rack. Make sure to prick them with a toothpick to let the air out.




2 Cups milk
6 large egg yolks
2/3 cups sugar
4 Tbl Cornstarch
3 tsp Vanilla essence


• Heat milk in a saucepan until boiling point.
• In a bowl, whisk together the egg yolk, sugar and cornstarch until smooth and combined.
• Once the milk has reached boiling point, take off the heat and add half of the milk into the egg mixture. Stir until combined.
• Once the egg mixture is combined, pour the egg/milk mixture into the rest of the milk in the saucepan.
• Place the saucepan back on the stove, now on a low heat, and whisk until the mixture thickens.
• When the mixture thickens, take it off the heat and whisk VIGOUROUSLY until smooth and firm.
• Add vanilla essence and mix in well.
• Allow to cool down.


Assemble the éclair:
• Slice open the choux pastry.
• Spoon in custard and sandwich together.