12 servings (10cm long)

Using Protein Drink Mix


These eclairs are one serious showstopper to impress your friends with. Set yourself a good two hours aside to perfect these. Trust us, it’ll be worth it.


Choux Pastry:

  • 110ml water
  • 50g unsalted butter, cut into 1cm cubes
  • 75g strong white flour
  • Pinch of salt
  • 2 eggs

Pastry Cream Filling:

  • 330ml unsweetened almond drink
  • 2 egg yolks
  • 50g honey
  • 2 teaspoons cornflour
  • 50g of chocolate at 70% (optional)
  • 2 servings (56g) PDM

Chocolate Topping:

  • 85g dark chocolate
  • 10g unsalted butter



Preheat the oven to 230°C or 200' Fan


Line a baking sheet with parchment paper and sprinkle with a few drops of cold water.

Place the water and butter in a medium sized saucepan (not with low sides) and place on the heat until the butter is melted. Bring to a fast-rolling boil, then take from the heat immediately (prolonged boiling evaporates the water and changes the proportions of the dough). As soon as the pan is taken from the heat, sift in the flour with the salt and beat vigorously with a wooden spoon for a few seconds until the mixture is smooth, free of lumps and pulls away from the sides of the saucepan to form a ball. Put the saucepan back on a low heat and stir for 30 seconds - 1 minute or until the mixture starts to cling to the bottom of the saucepan. Remove from the heat, stir it well to mix in any mixture that’s on the base of the pan and cool for 2 minutes.


Whisk the eggs in a bowl. Gradually add the egg to the dough, beating really well with a wooden spoon after each addition. Make sure the dough comes back to the same texture each time before you add more egg. Now the Choux pastry is made. It can be kept in the fridge for up to 36 hours.


Fill the choux pastry into a piping bag with a 8-10mm plain round nozzle. Pipe the dough into 12 lengths, each one should be about 10cm long. You might want to draw 12 x 10cm lines on the other side of the paper to use as a guide. Make sure there’s a bit of space between each one to allow for expansion as they puff up in the oven.


Bake in the preheated oven, for 10 minutes then reduce the heat to moderate oven 200°C/ 180’ Fan for a further 5-10 minutes or until they are crisp and golden. Remove from the oven, make a hole in the side of each eclair to allow the steam to escape, return to the oven and bake for 4 minutes more. Remove to a wire rack to cool.


To make the pastry cream:

Place the milk in a saucepan and bring up to the boil. Remove from the heat.


In a bowl, whisk the egg yolks and honey until the mixture is well creamed together.


Add the cornflour and mix.

Then add the warm milk while whisking.

Pour back into the pan.


Place the pan on low heat, stirring constantly with a whisk.


Bring to a boil while beating constantly and cook for 2 minutes, until thickened.


Remove from the heat and add the chocolate in pieces (if using, see note at the end of recipe) and whisk to incorporate. Let cool to room temperature and whisk in the PDM.


Allow to cool.


When the eclairs have cooked and cooled you can fill them. You could also freeze them for another time or fill them later in the day.


Place the pastry cream into a piping bag with a small nozzle. As soon as the eclairs are cold fill them through the hole where the steam escaped, or you can split them lengthways instead and fill them this way.


Make the chocolate topping by placing the chocolate and the butter in a bowl sitting over some water in a saucepan. Bring the water in the pan up to the boil then remove from the heat and allow the chocolate and the butter to melt slowly.


Dip the tops of the eclairs in the melted chocolate and put onto a wire rack over a tray to catch the drips. If scattering with chopped nuts, do that now before the chocolate sets. Set aside for the chocolate to set. Eclairs are best served within 1 or 2 hours of being made.


Protein: 5g

Kcals: 155

Fibre: 0.3g

Fat: 9g

Carbs: 15g

Sugar: 8g

Per Serving

Nutritional value without the optional topping

*Recipe inspired by Herbalife Nutrition Members and refined by Rachel Allen.