This recipe combines the twisted, syrup-soaked charm of koeksister (a South African fried pastry) with the elegance of custard-filled French éclairs . The result? A crispy, syrup-drenched pastry filled with creamy custard—sweet, spiced, and utterly irresistible!

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Ingredients (Makes 12–16 Eclairs)

For the Choux Pastry (Twisted Koeksister Éclairs):

• 1 cup (240ml) water
• 1 cup (240ml) whole milk
• ½ cup (115g) unsalted butter
• ½ tsp salt
• 1 tsp sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs (room temperature )

For the Syrup (Koeksister-Style):

• 1 cup (200g) granulated sugar
• ½ cup (120ml) water
• 1 cinnamon stick
• ¼ tsp ground cardamom (optional )
• ¼ tsp ground cloves (optional )

For the Custard Filling:

• 1 cup (240ml) whole milk
• 2 tbsp cornstarch
• ¼ cup (50g) granulated sugar
• 1 tsp vanilla extract
• 2 egg yolks (optional for extra richness )

Toppings (Optional):

• Ground cinnamon
• Crushed pistachios or almonds
• Powdered sugar
• Extra syrup for drizzling

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Step-by-Step Recipe 🥄

1. Make the Choux Pastry:

• Preheat oven to 400°F (200°C) . Line a baking sheet with parchment paper.
• Combine wet ingredients: In a saucepan, bring water, milk, butter, salt, and sugar to a boil.
• Add flour: Reduce heat to medium. Add flour all at once, stirring vigorously until a smooth dough forms.
• Cool slightly, then add eggs: Remove from heat. Let cool for 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is glossy and holds its shape.

2. Shape into Koeksister Twists:

• Transfer dough to a piping bag with a ½-inch round tip .
• Pipe 4-inch-long ropes onto the baking sheet. Twist them into a koeksister shape (overlap ends and twist, then tuck under).
• Egg wash: Lightly brush with a beaten egg (optional for shine).

3. Bake:

• Bake for 20 minutes , then reduce heat to 350°F (175°C) and bake for another 15–20 minutes until golden and hollow-sounding when tapped.
• Let cool completely on a wire rack.

4. Make the Syrup (Koeksister-Style):

• In a saucepan, combine sugar, water, cinnamon, cardamom, and cloves.
• Bring to a boil, then simmer for 10 minutes until thickened. Remove cinnamon stick.
• Let cool slightly (still warm, not hot).

5. Soak the Éclairs: