This delicate sweet treat is perfect for your Melbourne cup party.


  • Éclair Dough

  • 125 ml water

  • 125 ml milk

  • 110 g butter

  • 5 g salt

  • 5 g sugar

  • 150 g plain flour

  • 4 eggs

  • Icing sugar, for dusting

  • Almond Paste

  • 75 g butter, softened

  • 90 g Demerara sugar

  • 75 g plain flour

  • 15 g almond meal

  • Carmelia Cream

  • 65ml cream

  • 7 g glucose

  • 7 g Isomalt

  • 100 g Valrohna Carmelia chocolate

  • 135 ml cream, for whipping

  • Garnish

  • Cherries, halved

  • Edible flowers


  • 1.

    Preheat oven to 180°C

  • 2.

    In a large saucepan over a high heat, bring the water, sugar and salt to the boil. Add in the flour and stir over medium heat for 3-4mins until the flour has cooked out. Take off the heat and beat in the eggs one by one until all the mix is combined into a dough consistency

  • 3.

    Place the finished dough into a piping bag and pipe the dough 2cm thick into straight lines on to a lined baking tray. Place the piped dough into the freezer for 1-2 hrs then take out and cut into 10cm long logs and separate so that they don’t stick together when baking.

  • Almond Paste:

  • 1.

    Place all ingredients in a cake mixer and beat for 1-2mins or until all ingredients are combined.

  • 2.

    Place the mix in between to pieces of baking paper and roll as thin as possible then place in the freezer for 15 – 20 min before cutting into 2cm by 10 cm rectangles

  • Baking the Éclair:

  • 1.

    Once the éclairs are cut into the log and the almond paste in cut place a piece of the almond paste onto the top of each éclair place the éclairs into the oven for 10mins until they start to turn golden brown

  • 2.

    Turn the oven down to 160 degrees and continue cooking the éclairs for a further 30 – 35 mins. Take out and let cool in a dry place.

  • Cream Filling:

  • 1.

    In a saucepan place the 65g of cream, glucose and isomalt and bring up to a boil. Pour the hot cream mixture of over the chocolate and whisk until all combined. Place the mixture in the fridge to set

  • 2.

    In a mixing bowl place the 135mls of cream and whisk until soft peaks form and then add in the chocolate ganache in three stage be careful not to over whisk the mixture as it will split

  • 3.

    Place the finished cream into a piping bag and let it set in the fridge

  • To Assemble:

  • 1.

    Cut the éclair in half and pipe the chocolate cream into the éclair place the lid of the éclair onto and dust with icing sugar. Place half a cherry on the top, along with edible flowers to garnish.


The following recipe was created by Matt Moran for the James Boag Birdcage Marquee for the 2015 Melbourne Cup Carnival.

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