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Custard finger bun eclairs recipe
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Prep Time:
200 minutes
Cook Time:
10 minutes
Total Time:
210 minutes
Easy no-bake party eclair recipe, perfect for prepping in advance.
Ingredients:
  • 70g (1/2 cup) custard powder
  • 70g (1/3 cup) caster sugar
  • 375ml (1 1/2 cups) milk
  • 300ml thickened cream
  • 40g unsalted butter
  • 1 tsp vanilla bean paste
  • 12 pink fondant mini finger buns (see tip)
  • Hundreds and thousands, to decorate
  • Raspberry jam, to serve
Instructions:
  • Whisk custard powder, sugar, and 60ml (1/4 cup) milk in a saucepan until smooth using a balloon whisk. Add cream and the rest of the milk. Whisk until combined. Cook over medium-low heat, whisking until thickened and simmering, about 10 minutes. Stir constantly for 1 more minute. Add butter and vanilla, whisk until combined. Pour into a heatproof bowl, cover with plastic wrap, and chill in the fridge for 3 hours or overnight to set.
  • Beat the custard until smooth using electric beaters. Transfer the custard into a piping bag fitted with a large fluted nozzle. Place hundreds and thousands on a plate. Gently press the top of 6 finger buns into the hundreds and thousands to coat the icing. Make a lengthwise cut, without cutting all the way through, on each finger bun using a serrated knife. Fill each bun with jam and custard using the piping bag before serving.

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