I have a thing for eclairs – I know I have a thing for many things – but hey, I can’t help it. When we where in France on holiday, I made it my mission to have eclairs more then once. 

So when I the week after returning from holiday, hosted my birthday for the family, I decided to make a dessert tapas where mini eclairs where a part of it. If you want to make them as mini eclairs, you should just pipe the length of the bars 6 cm. 


Course Dessert
Cuisine French
Keyword cake, Choux pastry, cream, Eclair
Prep time 1 hour
Cooking time 30 minutes
Total time 1 hour 30 minutes
Servings 12 people


Choux pastry

  • 100 gram Flour
  • a pinch salt
  • 1,5 dl water
  • 75 gram butter
  • 3 large eggs lightly beaten

Chantilly cream

  • 50 gram powdered sugar
  • 1 tsp vanila extract
  • 400 ml whipped cream measured after whipped


  • 200 gram powdered sugar
  • 25 gram cacao powder
  • 1-2 tbsp boiling water


Choux pastry

  1. Preheat the oven to 220 ℃

  2. Sift the flour and salt in a bowl.

  3. Place water and butter in a saucepan, the butter should melt completely at medium to high heat and bring to a boil.

  4. Take the saucepan of the heat and beat in the flour in with a wooden spoon. 

  5. When mixed well, place back on medium heat and stir for a minute or so and remove from the heat again.

  6. Leave to rest for a minute and then add the eggs one at a time – stir well after each egg. The dough should not be to wet or to stiff.

  7. Place the dough in a piping bag. Pipe the dough on to a baking sheet lined with baking paper in bars of either 6 or 10 cm. 

  8. Bake for 10 minutes and the lower the temperatur to 200 ℃ and bake for a further 15-20minutes until golden, crips and raised.

  9. Remove from the oven and make a small hole either in the bottom or end with a small knife or spear. Place back in the oven for 5 minutes.

  10. Leave the cakes to cool completely before filling with the Chantilly creme.

Chantilly Cream

  1. Whisk the creme and measure out 400 ml. 

  2. Fold the powdered sugar and vanilla into the whipped cream 

  3. Place the cream in a piping bag and pipe the cream into the cake through the hole made earlier. 


  1. Mix powdered sugar, cacao and water until it has a consistency where it’s spreadable without overflowing. 

  2. Spread the icing onto the cakes. 

  3. Store the eclairs in the fridge.

Moist bananabread with triple chocolate

This triple chocolate banana bread is just sooooo good, if you are in to chocolate like me and you like bananas – apparently not everyone does. Give it a try.

Bananbread with triple chocolate

Course Cake
Keyword banan, chocolate
Prep time 20 minutes
Cooking time 50 minutes
Total time 1 hour 10 minutes
Servings 8


  • 4 eggs
  • 250 gram sugar 1 cup
  • 1 tsp vanilla sugar
  • 125 gram flour 1 cup
  • 25 gram cacao powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 150 gram butter - melted 1 1/4 stick
  • 3 banans - mashed
  • 150 gram white chocolate - cropped 1 cup


  • 100 gram chocolate
  • 25 gram butter


  1. Whisk eggs, sugar and vanilla powder together until fluffy

  2. Combine flour, cacao powder, baking powder and salt. Sift the mixture into the eggs and fold together making sure not to beat the air out of the eggs

  3. Fold in the melted butter and the mashed banans and stir in the cropped chocolate. 

  4. Pour the batter into a buttede bread pan

  5. Bake for 40-50 minutes at 180 ℃

  6. Leave the cake to cool

  7. Melt the chocolate and butter and spread over the cooled cake. 

Vanilla cupcakes with white chocolate

I am big fan of cupcakes, especially if they have a bit layer of frosting on them. I have a recipe I always turn to, when cupcakes are on the baking menu. The recipe is for plain vanilla, but can easily be spiced up with other ingredients. Here I added som white chocolate.

Vanilla cupcakes with white chocolate

Course Cake, Dessert
Keyword Cupcake, white chocolate
Prep time 10 minutes
Cooking time 20 minutes
Total time 30 minutes
Servings 16 cupcakes



  • 4 Eggs
  • 3 dl suger
  • 200 gram butter, soft
  • 5 dl flour
  • 1 tbsp baking-powder
  • 2 tbsp potato flour (or corn flour)
  • 1,5 dl milk
  • 1 tsp vanilla extract
  • 150 gram white chocolate, half cropped fine


  • 500 gram icing sugar
  • 160 gram butter
  • 1/2 dl milk
  • a few drops vanilla extract



  1. Whisk eggs and sugar together until airy and fluffy. Add butter, flour, baking powder and potato flour and mix with a hand mixer or free standing mixer. Add the milk and vanilla extract a bit at a time and mix the batter until combined. Stir in the cropped chocolate with a spoon. 

  2. Divided the batter into about 16 muffincases, but start with only filling them half way. Place a piece of the chocolate on top of the batter, and fill in with the remaining batter.

  3. Bake the cupcakes for about 10-15 minutes at 225 ℃

    Place on a rolling rack to cool before frosting


  1. Beat sugar and butter together with a hand mixer or a freestanding mixer. When it starts to come together, add the milk and vanilla extract and the color of your choice. Keep whisking until it becomes airy and fluffy, but make sure not to over whisk. 

  2. Put the frosting in a piping bag. If you want too make roses, you should use a 1M tip. 

  3. The chocolate I used for the recipe is from Valhrona


You can freeze the cupcakes as long as the haven't been frosted. 

The white chocolate the be replace with dark og milk chocolate or left out of the recipe. 

This recipe was originally posted on my danish website