Choux Pastry

  • 100 grams (3.5 ounces) milk
  • 100 grams (3.5 ounces) water
  • 3 grams (0.11 ounces) salt
  • 7 grams (0.25 ounces) sugar
  • 4 large eggs
  • 90 grams (3.2 ounces) butter
  • 110 grams (3.9 ounces) flour
  • powdered sugar to taste

Whipped Honey Ganache

  • 250 grams (8.8 ounces) cream 33-35%
  • 85 grams (3 ounces) white chocolate 34%
  • 55 grams (1.9 ounces) honey
  • 4 grams (0.14 ounces) gelatin
  • 24 grams (0.85 ounces) water for the gelatin

Honey Mousse

  • 135 grams (4.8 ounces) sour cream 20%
  • 70 grams (2.5 ounces) honey
  • 40 grams (1.4 ounces) egg yolks
  • 230 grams (8.1 ounces) cream 33-35%
  • 6 grams (0.2 ounces) gelatin
  • 36 grams (1.3 ounces) water for the gelatin

Salted Caramel

  • 125 grams (4.4 ounces) sugar
  • 110 grams (3.9 ounces) cream 33-35%
  • salt to taste


  • 30 grams (1.1 ounces) flour
  • 22 grams (0.8 ounces) butter
  • 25 grams (0.9 ounces) almond flour
  • 25 grams (0.9 ounces) sugar
  • lemon zest to taste


  • Blender

    A hand or stand blender will help you get those eggs perfectly whipped and the ganache smoothly blended. Ensure it's powerful enough to handle chocolate and cream emulsifications.

  • Saucepan

    You'll need a medium-sized, heavy-bottomed saucepan for heating the milk mixture and caramelizing sugar evenly.

  • Kitchen Thermometer

    Essential for precisely heating ingredients to the correct temperatures, like the honey syrup and caramel.

  • Pastry Bag with Star Tip

    A 16 mm “Star” attachment will give your éclairs that professional look. Make sure it's sturdy enough for smooth piping.

  • Wire Rack

    Transfer éclairs to a wire rack for uniform cooling, ensuring they remain light and airy.


Step 1

Step 1: Prepare the Choux Pastry

This airy custard cake with the most delicate honey cream will be the best snack for a large company, and also an ideal option to pamper yourself! How you want to sometimes allow yourself this weakness and enjoy a light delicacy, and prepared according to this recipe it will definitely inspire you to new culinary achievements.

Step 2

1. Whip the eggs with a blender and strain them into a tall glass.

Tip: Straining the eggs ensures a smoother mixture.

Step 3

2. Mix the milk and water in a saucepan, add the salt, sugar, and butter pieces. Bring to a boil over medium heat, and let it simmer for 30 seconds.

Tip: Keep an eye on it to prevent it from boiling over.

Step 4

3. Remove from heat and add all the flour at once. Stir until smooth, then return the dough to the heat.

Tip: Mixing quickly prevents lumps.

Step 5

4. Brew the dough for 1.5 to 2 minutes. Immediately place it in the mixer bowl and mix at a low speed with the paddle attachment until the dough cools to 55°C (131°F).

Tip: Use a thermometer for precision.

Step 6

5. Gradually pour the eggs into the dough, ensuring each addition is well mixed. The finished dough should be smooth, glossy, and flow nicely off the rim.

Tip: Adding eggs slowly helps incorporate them better.

Step 7

6. Place the dough into a pastry bag with a 16 mm (0.63 inch) “Star” attachment. Put the dough away in a cool place for 30 to 60 minutes.

Preheat the oven to 180°C (356°F).

Step 8

7. Grease a baking sheet with a thin layer of butter, form the eclairs at least 5 cm (2 inches) apart, and sprinkle them with powdered sugar.

Tip: Keeping space between the eclairs allows for even baking.

Step 9

8. Place the baking sheet in the oven, then reduce the temperature to 170°C (338°F), and bake the éclairs for 10 minutes. Lower the temperature again to 160°C (320°F) and bake until tender.

Tip: The exact baking time varies with different ovens, from 35 to 50 minutes.

Step 10

Step 2: Prepare the Whipped Honey Ganache

Step 11

1. Melt a little chocolate in a tall blender glass.

Step 12

2. Soak the gelatin in cold water.

Step 13

3. Pour 60 grams (2.10 ounces) of cream into a saucepan and bring to the first signs of boiling. Remove from heat and dissolve the gelatin.

Step 14

4. Quickly pour the mixture over the chocolate, and blend into an emulsion with a blender. Pour in the remaining cold cream and blend again. Add the honey and mix again.

Tip: Adding honey enhances the sweetness and texture.

Step 15

5. Cover the ganache with foil in contact and refrigerate for 12 hours. Whip at high speed for a minute before using and place in a pastry bag.

Tip: Use fresh and cold cream for better whipping.

Step 16

Step 3: Prepare the Honey Mousse

Step 17

1. Soak the gelatin in cold water.

Step 18

2. Put the yolks in a bowl and pour the honey into a saucepan. Heat it to 118°C (244°F). Start whipping the yolks as the syrup warms and pour the syrup into the whipping yolks once it reaches the required temperature.

Tip: Pouring the syrup slowly helps prevent the yolks from cooking.

Step 19

3. Continue whisking at medium-high speed until the mixture is fluffy and light.

Step 20

4. Heat the sour cream in a saucepan, stirring until it reaches 80°C (176°F). Dissolve the gelatin in it, then cool the mixture before combining it with the yolk mixture.

Tip: Consistent stirring prevents the cream from burning.

Step 21

5. Whip the cooled cream until soft peaks form, then fold it into the mousse with a spatula in 2-3 passes. Place the mousse in a pastry bag and refrigerate for 40 to 60 minutes to allow it to cool and thicken.

Tip: Folding gently maintains the airy texture.

Step 22

Step 4: Prepare the Salted Caramel

Step 23

1. Melt the sugar in a thick-walled saucepan until it reaches an amber caramel color. Simultaneously, bring the cream to a boil in another saucepan.

2. Remove the caramel from the heat and slowly pour in the cream while whisking. Return to low heat and cook the caramel for 4-5 minutes until it reaches the desired color. Add salt to taste.

Tip: Be cautious as adding the cream can cause the caramel to bubble up.

Step 24

3. Pour the caramel into a jar and cool before chilling.

Step 25

Step 5: Prepare the Crumble

Step 26

1. Whip the butter, add the lemon zest, and both types of flour, then mix until combined.

Tip: Chilled butter gives the crumble a better texture.

Step 27

2. Place the crumble mixture on plastic wrap and refrigerate for 2 hours.

Step 28

3. Preheat the oven to 150°C (302°F), spread the crumble on a parchment-lined baking sheet, and bake for 15 to 18 minutes until golden brown. Cool before using.

Step 29

Step 6: Assemble the Éclairs

Step 30

1. Using a sharp knife, cut a strip from the top of the éclair approximately 1 cm (0.4 inch) wide and long along the entire surface, leaving about 1-1.5 cm (0.4 to 0.6 inch) from both edges.

Step 31

2. Fill the éclair with the honey mousse, leaving a 2 mm (0.08 inch) gap at the top. Refrigerate for 30 minutes or freeze for 8-10 minutes.

Step 32

3. Fill the remaining space with salted caramel using a pastry bag. Freeze or refrigerate again until the caramel firms.

Step 33

4. Decorate the top of the éclair with whipped ganache, honey drops, and crumble pieces before serving.

Tip: Serve the éclairs chilled for the best texture and flavor.


These honey cream éclairs are the ultimate treat for any occasion, and there are countless ways to enjoy them. 🌟

For a Fancy Afternoon Tea: Serve the éclairs on a vintage platter, garnished with a dusting of powdered sugar and a drizzle of extra honey. Pair them with a pot of your favorite tea for an elegant touch.

Dessert Extravaganza: Place the éclairs on a stylish serving dish, surrounded by fresh berries and edible flowers. The vivid colors will make them the star of your dessert table.

Sweet Surprise: Pack a few éclairs in a beautiful box and gift them to a friend or loved one. The combination of textures and flavors will be an unforgettable treat. 🎁

Personal Indulgence: Enjoy these éclairs with a cup of hot coffee or a chilled glass of dessert wine. Take a moment to savor each bite and let the honey cream delight your senses. ☕🍷


Want to make these éclairs gluten-free or vegan? No problem! 🌱

Gluten-Free: Substitute the regular flour with a high-quality gluten-free flour blend. Ensure the blend is suitable for pastries, so your choux pastry maintains its lightness and structure.

Vegan: Replace the butter with a plant-based margarine and use aquafaba (chickpea brine) instead of eggs. For the cream components, opt for coconut cream or another dairy-free alternative. Use agar-agar as a substitute for gelatin.

These adjustments will allow everyone to enjoy the luscious flavors of these honey cream éclairs without compromising on dietary needs! 🌈✨


  • Why are my éclairs collapsing after baking?

    This could be due to underbaking. Make sure they are fully baked and dry inside before removing them from the oven. Avoid opening the oven door frequently during baking.

  • Can I prepare the choux pastry in advance?

    Yes, you can prepare the dough and store it in the fridge for up to 24 hours before baking. Make sure to cover it well to prevent it from drying out.

  • How do I achieve a smooth, glossy ganache?

    Ensure you blend the ganache well with a blender immediately after combining the hot cream and chocolate to create a smooth emulsion.

  • My caramel is too runny. What went wrong?

    It's possible you didn't cook the caramel long enough. Ensure it reaches a deeper amber color before adding the cream, and cook a bit longer if needed.

  • How can I make my éclairs extra crisp?

    Try baking them a bit longer at a lower temperature after the initial high heat burst. Also, poke small holes on the ends of the éclairs to let out steam, then return them to the oven for a few minutes to dry out completely.

  • Can I freeze the éclairs for later?

    Yes, you can freeze filled éclairs, but it's best to enjoy them fresh. If freezing, wrap them well and let them thaw slowly in the fridge before enjoying.

Nutrition facts

Honey eclairs
Recipe Yield:12 eclairs
Calories:Approximately 350-400 kcal per serving
Calories (Min - Max):350 - 400
Total Fat:26g
Saturated Fat:13g
Total Carbohydrate:32g
Total Sugars:20g