• 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


  • 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


  • 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.


Step 1

Welcome pastry lovers! Let's dive into this delightful eclair recipe. **Important tip:** Pay close attention to your flour choice, as it can significantly impact your results. Choosing high-quality flour can make a big difference in your pastry's texture.

Step 2

To start, bring your blackcurrant puree to a boil. While waiting, mix the agar with the sugar. Once the puree is boiling, whisk in the sugar and agar mixture, cooking for about a minute until fully combined. Remove from heat and allow it to cool completely. Cooling the mixture helps it to set properly.

Step 3

Next, whip together the mascarpone, cream, and condensed milk until the mixture is smooth and fluffy. Separate out 200 grams (7.05 ounces) of this whipped cream mixture and combine it with the cooled blackcurrant puree. Place both mixtures into separate piping bags. Chill the mixture if it's too soft to pipe easily.

Step 4

Gently slice the tops off the éclairs and fill them with the white mascarpone mixture. Create a small dimple in the center with a teaspoon and fill it with the colored blackcurrant mixture. Add another thin layer of the white mixture on top and cover with the sliced tops. Optionally, you can cover the éclairs with the blackcurrant mixture for a striking look. Piping tips can help you fill the éclairs more uniformly.

Step 5

**For the Eclairs:** Preheat your oven to 180°C (356°F).

Step 6

In a separate bowl, whisk the cold eggs with a blender and strain into a tall glass. In a saucepan, combine the milk, water, salt, sugar, and butter, cut into small pieces. Bring this mixture to a boil over medium heat and simmer for about 30 seconds. Remove from heat and quickly stir in all the flour until well combined. Ensure that the flour is completely incorporated before moving to the next step.

Step 7

Return the dough to heat and continue stirring for 1.5 to 2 minutes. Transfer the dough to a mixer with a paddle attachment and whisk at low speed until it cools down to 55°C (131°F).

Step 8

Gradually add small portions of whisked eggs to the dough, ensuring it's smooth before adding more. Be cautious with the last portion of eggs, as you may not need all of it. The dough should be glossy and flow smoothly from the rim. Place the dough into a piping bag with a 16 mm (0.63 inch) star attachment and refrigerate for 30 minutes. Resting the dough improves the texture.

Step 9

Grease a baking sheet with a thin layer of butter. Pipe out the éclairs, spacing them at least 5 cm (2 inches) apart. Lightly sprinkle with powdered sugar. Bake in the oven at 170°C (338°F) for 10 minutes. Then reduce the temperature to 160°C (320°F) and bake for another 35 to 50 minutes until they are tender and golden brown. Do not open the oven door during the initial baking phase to prevent collapsing.


Imagine serving these delightful éclairs at your next gathering 🌟. You can plate them elegantly with a dusting of **powdered sugar** for a sophisticated touch. If you're feeling playful, drizzle a bit of melted chocolate over the tops and add some fresh berries 🍓 on the side.

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!


For our gluten-free friends, use your favorite **gluten-free flour** blend instead of regular flour – just ensure it’s one suitable for **pastry dough**. Some extra tweaking might be required for texture, but you'll still get delicious results. 🌾

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.


  • 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.

  • 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.

  • 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.

  • Why did my éclairs turn out soggy?

    Ensure you fully bake them and cool them properly afterwards to avoid any trapped moisture.

  • Can I freeze éclairs?

    Yes, you can freeze the éclairs before filling them. Once baked and cooled, store them in an airtight container.

  • 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.

Nutrition facts

Blackcurrant eclairs
Recipe Yield:12 eclairs
Calories:per serving
Calories (Min - Max):450 - 500
Total Fat:34g
Saturated Fat:20g
Total Carbohydrate:29g
Total Sugars:15g