Desserts & Baking

Baked cheesecake topped with éclairs

Makes 12
30 minutes
30 minutes

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

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  • 1 cup water
  • 125 g butter
  • a pinch salt
  • 150 g flour
  • 3 large free-range eggs
  • 1 Woolworths fresh or frozen baked cheesecake
  • For the filling:
  • 150 g Woolworths double-thick cream
  • 360 g can Caramel Treat
  • For the topping:
  • 2 x 80 g slabs milk or dark chocolate (or 1 slab of each)
  • 290 g can dessert cream

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.

Sadiqah Assur-Ismail

Recipe by: Sadiqah Assur-Ismail

Sadiqah Assur-Ismail is a freelance photographer who has photographed many TASTE editorial features and digital campaigns. Follow her on Instagram @sadiqah_photography for more food photography.

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