Baked cheesecake topped with éclairs

“My sister’s éclairs have become one of our family’s favourite desserts over the years.”

1. Preheat the oven to 200°C. Place the water, butter and salt in a large saucepan and bring to a boil.

2. Add the flour and stir until a smooth dough forms. Remove from the heat. Allow to cool for 5 minutes.

3. Add the eggs one at a time, beating well after each addition. Continue mixing until smooth and shiny.

4. Using a teaspoon or a piping bag with a large round tip, spoon or pipe éclairs onto a greased baking sheet.

5. Bake for 10 minutes, then reduce the heat to 160°C and bake for a further 20–25 minutes, or until puffed up and golden.

6. Remove from the oven and place on a wire rack. Cut open the éclairs (not all the way through) and allow to cool.

7. Spread the caramel onto the bottom part of the éclairs, then pipe the cream into the tops of the éclairs.

8. To make the topping, melt the chocolate, then add the cream to make a ganache. Spread onto the éclairs.

9. Top the cheesecake with the éclairs.

Photograph: Jan Ras
Production: Abigail Donnelly
Recipes: Sadiqah Assur-Ismail
Food assistant: Emma Nkunzana

Find more Ramadan and Eid recipes here.