This grandma’s recipe surprised everyone My husband asks for this cake 3 times a week (Page 3 ) | November 1, 2025

Bring 180g water to the boil with 90g butter, a pinch of salt and a pinch of sugar in a saucepan.
Remove from heat and add 130g flour, stirring vigorously.
Return to heat and cook for 1 to 2 minutes, stirring constantly, until the dough starts to pull away from the sides of the pan.
Leave to cool slightly, then add 3-4 eggs, one at a time, stirring well after each addition. Baking:

Pour the batter into a piping bag and pipe small éclairs onto a baking tray lined with baking paper.
Bake in a preheated oven at 190°C for 30 minutes.
Once baked, cut off the sides of the éclairs and fill them with cooled pastry cream.
Decoration: