Tea Time Treats

There is not much you can say about an old time favourite or even try to change something that works so well. The chocolate eclairs served at tea time at Tanda Tula are always popular, soft and creamy with delicious chocolate flavour - they are always a winner! Here is the recipe so that you can give them a try at home. Let us know what you think. 

Chocolate Éclairs


  • 250ml Water
  • 125g Butter
  • 1 cup Flour
  • 3 Eggs
  • 250g Dark chocolate (Melted)
  • Crème Chantilly (Whipped Cream with Vanilla Essence and White Sugar)
  • Method:

    1.Pre heat oven to 220°C.

    2.Place the water and butter in a pot and bring to the Boil.

    3.Once the water and butter has come to rapid boil, remove from the heat and add all the flour at once.

    4.Stir in the flour until a dough is formed and it cleans the sides of the pot.

    5.Allow to cool for 2 minutes.

    6.Add the eggs, one at a time, into the dough mixture, beating the mixture well after each egg. Use an electric beater to ensure that the eggs are mixed in properly.

    7.Pipe small rosettes onto a greased baking tray and sprinkle some water over the top and onto the tray.

    8.Bake for 10 minutes. Do open the oven door as the éclairs will not rise if the steam is lost.

    9.Reduce the heat of the oven down to 160°C and bake for a further 15 minutes.

    10.Remove the éclairs from the oven and poke a hole in the bottom to allow the steam to escape.

    11.Cool completely.

    12.Dip the tops of the éclairs into the melted chocolate and pipe some Crème Chantilly into the hollow.

    13.Most importantly, enjoy! 

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