Koeksister Custard Éclairs

Golden, sticky, and cream-filled—this South African-inspired treat is a custard lover’s dream!

These Koeksister Custard Éclairs are a delightful fusion of traditional syrup-soaked koeksisters and classic French éclairs. Filled with smooth vanilla custard and finished with a sticky glaze, they’re the perfect balance of comfort and indulgence.

Ingredients

For the Pastry:

• 1 cup water

• ½ cup butter

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 4 large eggs

For the Custard Filling:

• 2 cups whole milk

• 1/2 cup sugar

• 3 tablespoons cornstarch

• 3 egg yolks

• 1 teaspoon vanilla extract

• Pinch of salt

• 1 tablespoon butter

For the Syrup Glaze (Koeksister-style):

• 1 cup sugar

• 1/2 cup water

• 1/2 teaspoon cinnamon

• 1/2 teaspoon vanilla extract

• 1 teaspoon lemon juice

Instructions

1. Make the Choux Pastry:

• In a saucepan, bring water, butter, and salt to a boil.

• Reduce heat and stir in flour until the dough forms a ball and pulls away from the sides.

• Remove from heat and cool slightly.

• Add eggs one at a time, beating well after each until the dough is smooth.

• Pipe or spoon onto a baking tray lined with parchment paper (oval shapes work best).

• Bake at 400°F (200°C) for 20–25 minutes or until puffed and golden. Cool completely.

2. Prepare the Custard Filling:

• In a saucepan, heat milk until just simmering.

• In a bowl, whisk sugar, egg yolks, cornstarch, and salt.

• Slowly pour in the hot milk, whisking constantly, then return mixture to the saucepan.

• Cook over medium heat until thickened, then stir in butter and vanilla.

• Let cool completely before piping into éclairs.

3. Make the Koeksister Syrup:

• In a small saucepan, combine sugar, water, cinnamon, lemon juice, and vanilla.

• Simmer until slightly thickened. Cool to room temperature.

4. Assemble the Éclairs:

• Slice éclairs horizontally or poke a hole underneath and pipe in the custard.

• Brush or dip éclairs in the syrup glaze.

• Sprinkle with cinnamon sugar if desired.

Tips for Best Results

• Use a piping bag with a star or round tip for neat pastry.

• Chill custard before filling to make handling easier.

• Dip only briefly into syrup to prevent sogginess.

For more details, visit the full recipe

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