• Butter, 1/2 cup
  • Water, 500 ml
  • Bread Flour, 300 grams
  • Eggs, 4 to 5 pieces
  • Vanilla, 1 teaspoon
  • Salt, 1 pinch
  • Sugar, 2 tablespoons


  • Custard Powder, 3/4 cup
  • Fresh Milk, 1 cup
  • Condensed Milk, 1/2 can
  • Whipped Cream, 150 grams


Preheat oven to 425 F degrees. Line baking sheet with silicone mat. Set side.

  1. In a heavy saucepan, combine butter, water, bread flour, salt and sugar.
  2. Bring to a rolling boil, remove saucepan from heat, stir in bread flour using wooden spoon.
  3. Return to heat, stir in vigorously until mixture forms into a ball and starts to pull out from the sides of the pan.
  4. Transfer to a mixing bowl, using paddle attachment, beat to low speed until slightly cooled.
  5. Add in vanilla and eggs (one at a time) until it reaches a smooth paste consistency.
  6. Transfer choux paste into a piping bag fitted with big round tip.
  7. Pipe the paste into approx. 4-5 inches long strip, about 1-inch apart.
  8. Using fingers or back of the spoon dipped in water to smooth the surface of the piped strips.
  9. Bake for 15 minutes, do not open oven door, then reduce oven temperature to 375 F degrees, and continue to bake until dry and golden brown, 10-12 minutes more.
  10. Transfer to wire rack and let cool.
  11. To make Filling: Combine custard powder and milk into a mixing bowl. Stir until smooth and creamy. Gently fold in the whipped cream to lighten the mixture. Transfer to piping bag.
  12. Using a paring knife, poke 3 holes under each éclair. Pipe pastry cream to fill eclairs.
  13. Dip into melted chocolate. Decorate as desired.
  14. Chill for 10 minutes to set. Serve.