Ingredients (10 9-10 cm long éclairs)

Pâte à choux

  • 60 g butter
  • 140 ml water
  • 1/2 tsp salt
  • 80 g all-purpose flour
  • 2 eggs

Custard cream

  • 1 egg
  • 2 tbsp sugar
  • 1 tbsp all-purpose flour
  • 200 ml milk
  • a pinch of salt
  • vanilla essence

Chocolate frosting (Ganache)

  • 50 g chocolate
  • 40 ml heavy cream


Pâte à choux

  1. Place water, salt and butter in a saucepan and bring to a boil, until the butter is melted. Remove from heat, add flour and mix. Return the pan to the heat and continue mixing for another 2-3 minutes. Let cool. Beat in the eggs, one by one, until the mixture is smooth.
  2. Place in a piping bag. Cut a 3 cm corner of the bag. Pipe onto cooking sheet 8-9 cm long strips (leave some space in between).
  3. Bake in the oven for 35-40 minutes at 210°C. Let cool completely on a rack.

Custard cream

  1. Mix egg and sugar, add flour and continue mixing. Add lukewarm milk, salt and vanilla essence. Place in a saucepan and heat, mixing continuously with a wooden spoon, until the cream thickens.
  2. Remove from fire and add lemon juice and 5 g butter.
  3. Let cool.


  1. Chop chocolate into small pieces using a knife. Heat heavy cream until just before it comes to a boil, then pour over the chocolate. Stir until completely mixed. Let cool for 10-15 minutes.
  2. When the choux are completely cool, cut in half, fill with the custard cream and top with the ganache.
  3. Useful tips: to save time, first prepare the choux, then the custard cream while they are in the oven. Prepare the ganache only 10-15 minutes before filling the éclairs (when the choux are almost completely cool).