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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 21 - Coconut and Lime Eclairs

Georgia Barnes

Coconut and Lime Eclairs

Makes 18



125ml water

40 g butter

75 g plain flour

2 eggs


Lime Filling

35 g glutinous rice, soaked for 4 hours

185ml thickened cream

125ml milk

45 g shredded coconut

1 lime, zested and juiced

60 g dark palm sugar



100 g caster sugar

60 g dark palm sugar

1 lime, zested and juiced

125ml thickened cream


To serve

Shredded coconut, toasted

Lime zest


  • Preheat oven to 200C. Line a baking tray with baking paper.
  • To make the choux, place water and butter into a small saucepan over a medium heat and allow butter to melt. Add flour all at once and mix with a wooden spoon until mixture forms a ball. Transfer mixture to the bowl of an electric mixer. Whisk on medium high speed for 1 minute until steam dissipates. Beat in eggs one at time until dough is glossy and smooth, about 2 minutes. Transfer to a piping bag.
  • Pipe 8cm lengths of choux dough onto prepared tray and bake until golden and puffed, about 20 minutes. Remove tray and pierce sides of eclairs. Turn off oven and return tray for a further 15 minutes to dry out.
  • To make the filling, combine glutinous rice, 125ml cream and milk in a small saucepan and bring to a boil. Simmer gently for 10 minutes until rice is cooked. Add coconut, lime and palm sugar and stir well. Add remaining 60ml cream continue to cook until slightly reduced and resembles rice pudding, about 5 minutes. Remove from heat and allow to cool.
  • For the caramel, place sugar, palm sugar and lime in a shallow pan and leave to heat until deep golden caramel in colour. Whisk in cream and reduce until thick. Allow to cool slightly.
  • To serve, pipe cooled rice filling into eclairs. Spread top of eclairs with caramel and sprinkle with toasted coconut and zest.