Preparing the choux pastry :

1. Preheat oven to 180°C.

2. Melt the butter in a heavy-bottomed saucepan with the water and salt. Bring to the boil for a few seconds.

3. Remove from the heat and add the flour all at once. Mix well to obtain a homogeneous panade.

4. Quickly return to a low heat and stir vigorously to dry out the dough and obtain a pretty panade.

5. Beat the eggs in a bowl and add a little at a time to the dough. You should a brittle ribbon and a smooth, glossy dough.

6. Using a piping bag, pipe the lightning-bolt-shaped choux pastry onto a parchment-covered baking sheet.

7. Brush with a lightly beaten whole egg.

8. Score the éclairs with a dipped fork, then bake at 180°C for 40 min.

Preparation of the amarena pastry :

1. Drain and blend the amarena cherries.

Prepare the pastry cream :

1. Heat the milk in a saucepan without boiling.

2. Whisk the egg yolks and sugar in a bowl until the mixture whitens.

3. Add the cream powder and mix again. Soften with 1/3 of the hot milk before pouring into the pan of hot milk. Mix well.

4. Cook until boiling, never stopping to stir.

5. Pour into a container and cover with cling film. Set aside in a cool place.

Assembly :

1. Make 3 holes on the underside of the éclairs with the tip of a knife. Relax the crème pâtissière before garnishing. Using a piping bag, fill with amarena paste, then pastry cream, starting with the ends and ending with the middle hole. Remove any excess with a knife.

2. Control the fondant and ice your éclairs.

3. Decorate with amarena cherries, cocoa nibs and powdered sugar.