• Cheat’s chocolate éclairs (Donna Hay: Fast, Fresh, Simple)Source: Donna Hay: Fast, Fresh, Simple

A true cheat's recipe, these eclairs are a delicous twist using spnge finger biscuits. 




Skill level

Average: 3.3 (28 votes)


  • 1 cup (250 ml) double (heavy) cream
  • 1 tsp vanilla extract
  • 1 tbsp icing (confectioner’s) sugar, sifted 
  • 12 sponge finger biscuits, halved lengthways
  • 125 g dark chocolate, melted
  • ¼ tsp vegetable oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place the cream, vanilla and sugar in a bowl and whisk gently until thick.

2. Place the bases of the biscuits onto a wire rack. Spoon on the cream mixture and top with the remaining biscuits.

3. Mix together the chocolate and oil. Spread chocolate mixture over the tops of the biscuits.