Ingredients
Filling
- 400 grams (14.11 ounces) mascarpone
- 150 grams (5.29 ounces) cream, 33%
- 100 grams (3.53 ounces) condensed milk
- 50 grams (1.76 ounces) blackcurrant puree
- 2 grams (0.07 ounces) agar
- 30 grams (1.06 ounces) sugar
Eclairs
- 100 grams (3.53 ounces) milk
- 100 grams (3.53 ounces) water
- 3 grams (0.11 ounces) salt
- 7 grams (0.25 ounces) sugar
- 4 large eggs
- 90 grams (3.17 ounces) butter
- 110 grams (3.88 ounces) flour
- powdered sugar to taste
Equipment
- Pastry Bags
Choose sturdy, reusable bags for better control and less waste. Disposable ones can also work if that's more convenient.
- Piping Tips
The 16 mm “Star” attachment creates that classic éclairs’ look. Make sure to use a clean tip to avoid clogging.
- Digital Kitchen Scale
Precision is key! Weigh your ingredients to guarantee consistent results every time.
- Standing Mixer with Paddle Attachment
Ensures an even mix for a smooth, glossy dough; a handheld mixer can also work in a pinch.
- Baking Sheet
Opt for a quality non-stick sheet, and don’t forget to grease it lightly for the perfect bake.
- Oven Thermometer
Many ovens are calibrated incorrectly; a thermometer ensures your temperature settings are accurate.
Instructions
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Servings
For a more communal vibe, why not create a DIY éclair bar? Set out bowls of **whipped cream**, additional **blackcurrant puree**, and fun toppings like **chopped nuts** or **coconut flakes** 🥥. Your guests will love customizing their own éclairs, and it's a fantastic conversation starter.
And for those who enjoy a contrast of temperatures, try serving your éclairs chilled. The cream inside firms up slightly, providing a refreshing bite perfect for a warm day. Pair them with a glass of ice-cold lemonade 🍋 for a delightful treat!
Variations
Vegan variations can be equally delightful! Swap the butter with **vegan margarine** and replace the cream and mascarpone with **coconut cream** and **vegan cream cheese**. Use **agar powder** as a gelling agent and **plant-based milk** of your choice. 🌱
With these substitutions and a sprinkle of culinary creativity, you can enjoy these mouth-watering éclairs while adhering to your dietary preferences.
Faq
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How do I prevent my éclairs from deflating?
Make sure to bake them fully and let them cool in the oven with the door slightly ajar to prevent sudden temperature changes.
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Can I make the dough ahead of time?
Yes, you can make the dough and refrigerate it for up to 24 hours – just bring it to room temperature before piping.
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What’s the best way to fill an éclair?
Use a pastry bag with a small tip to inject the filling from both ends or make a slit on the side and pipe the filling in.
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Why did my éclairs turn out soggy?
Ensure you fully bake them and cool them properly afterwards to avoid any trapped moisture.
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Can I freeze éclairs?
Yes, you can freeze the éclairs before filling them. Once baked and cooled, store them in an airtight container.
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How can I make my éclairs more uniform in size?
Use a template under your baking parchment, or a ruler to guide your piping and ensure even spacing on the baking sheet.