Peppermint Crisp éclairs

Preheat the oven to 200°C. Grease and line two baking sheets. Set aside until needed.

Spoon the choux dough into a large piping bag fitted with a large (1 – 1.cm diameter) open star nozzle, then pipe 8cm-long oblong shapes onto the prepared baking sheets, leaving a space of 7cm between each one to allow for expansion when baking. Spray with a little water and neaten the top and edges of each raw éclair with your fingertip.

Bake in the preheated oven for about 10 minutes. Reduce the heat to 180°C and continue to bake until the choux pastry is golden and crisp, about 20 minutes. Use a skewer to pierce the eclairs about 5 minutes before the end of the baking time to release any built-up steam. Remove from oven and set aside until the eclairs are completely cooled.

While the eclairs are cooling, place the whipping cream and icing sugar into the bowl of a stand/hand-held mixer and whip until light and fluffy. Spoon the mixture into a medium piping bag fitted with a plain nozzle. Spoon the Nestle Caramel Treat into a separate piping bag also fitted with a small plain nozzle.

Use a paring knife to remove the top ⅓ of each eclair. Pipe the Nestle Caramel Treat onto each eclair base, then place the “lids” on top of the Nestle Caramel Treat layers and gently press down to secure them in place.

With the cream and icing sugar mixture, pipe 2 lines of rosettes on top of each eclair. Finish off with a generous sprinkling of the chopped chocolate and a few fresh mint leaves. Refrigerate to chill, about 1 hour, before serving.