1.50 cup
400 g
14 oz
13.20 fl oz
cream 33%
0.50 cup
150 g
5.25 oz
4.95 fl oz
condensed milk
0.50 cup
100 g
3.50 oz
3.30 fl oz
blackcurrant puree
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
2 tbsp
30 g
1.05 oz
0.99 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
4 pc
0.25 cup
90 g
3.15 oz
2.97 fl oz
0.50 cup
110 g
3.85 oz
3.63 fl oz
powdered sugar
to taste


Let's give the floor to Liana: "To start with, I want all the éclairs lovers to raise their hands. Those who suffer for each crack on the dough – raise both hands. Those who try ritual dances in front of the oven or reciting all the mantras while baking - put your hands down, sit straight and listen.

  • The flour plays the most important role! Choose it carefully.
  • There is no perfect recipe with the exact proportions. In fact, they are all the same and each can turn out great if:
  • There is no uniform temperature for all ovens.
  • There are just you and your oven. Talk to it, make an agreement with it, scare it, I don’t know, promise something to it, but do not leave it alone. That is the only way to get in touch with the oven.

While cooking, I was staying by the oven all the time, controlling the whole process.

Well, haven't you changed your mind?

If you have not, then the recipe is waiting for you."


You will need:

  • mascarpone 400 g | 14.10 oz
  • cream 33% 150g | 5.30 oz
  • condensed milk 100g | 3.55 oz
  • blackcurrant puree 50g | 1.75 oz
  • agar 2g | 0.05 oz
  • sugar 30g | 1.05 oz
  1. Bring the puree to a boil. Mix the agar with sugar and pour them in the puree without stopping whisking. Cook for a minute. Remove from the heat and cool completely.
  2. Whip the mascarpone, the cream and the condensed milk together until smooth and fluffy. Set aside 200 g (7.10 oz) of cream from the total mass and mix it with blackcurrant confit. Place both custards to separate culinary bags.
  3. Gently cut off the top of the éclairs and fill them with the white cream. Make a dimple in the middle, using a teaspoon, and fill it with the blackcurrant custard, then again a thin layer of the white cream. Trim it gently and cover with the cut top. You can also cover the éclair with the blackcurrant custard.


You will need:

  • milk 100 g | 3.55 oz
  • water 100 g | 3.55 oz
  • salt 3 g | 0.10 oz
  • sugar 7 g | 0.25 oz
  • egg 4 pcs
  • butter 90 g | 3.15 oz
  • flour 110 g | 3.90 oz
  • powdered sugar for sprinkling
  1. Heat the oven to 180C (356F).
  2. Whisk the cold eggs with a blender, strain them into a tall glass. In a saucepan, mix the milk and water, add salt and sugar, then butter, and cut into small pieces.
  3. Bring the mixture to a boil over the medium heat, let it simmer for 30 seconds. Remove from the heat, and add all the flour at once. Stir the dough until the flour is completely combined and return to the heat. Brew the dough for 1.5 to 2 minutes.
  4. Quickly place the dough in the mixer bowl and whisk at low speed with the paddle attachment until the dough cools down to 55C (131F).
  5. Next, pour the small portions of the eggs in, each time making sure that the dough gets smooth. The finished dough should be glossy and flow nicely from the rim.
  6. Be careful with the last portion of eggs, maybe 10-15 grams (4.6 to 5.3 oz) can be superfluous. Place the dough into a pastry bag with a 16 mm (0.63 inch) “Star” attachment. Refrigerate for 30 minutes.
  7. Grease a baking sheet with a thin layer of butter, form the éclairs at a distance of at least 5 cm (2 inch) from each other. Sprinkle them with powdered sugar.
  8. Put the éclairs into the oven, reduce the temperature to 170 C and bake the eclairs for 10 minutes, then lower the temperature to 160C (320F) and bake until tender (depending on the type of oven, 35 to 50 minutes).