Cherry éclair

Choux paste
Vanilla mascarpone cream
Cherry custard

Choux paste

  • Water - 250 g
  • Milk - 250 g
  • Sugar - 10 g
  • Salt - 5 g
  • Butter - 200 g
  • Bread flour (sifted) - 300 g
  • Fresh eggs - 400 g
Boil the water, milk, sugar, salt and butter together.
Add the flour and mix vigorously. Cook to remove some moisture.
In the mixing machine with paddles, add the eggs one by one.
Pipe the éclairs with a star tip nozzle (13cm long).
Spread a mix of ½ butter and ½ vegetal oil on the top with a brush.
Bake at 200°C in a deck oven and 180°C to dry.

Vanilla mascarpone cream

  • Whipping cream 35% - 400 g
  • Mascarpone - 100 g
  • Sugar - 40 g
  • Fresh vanilla bean - 1/2

Cherry custard

Prepare 24 hours in advance.

Process as pastry cream.
Add the butter at around 41°C and reserve it for 24h.


Cut the éclair top at 1/3.
Add the cherry cream first.
Use a piping tip like the Saint-Honoré's to dress the vanilla cream over the cherry cream.
Close with the top of the éclair and decorate it with chocolate glaze and chocolate decorations.
Fresh cherries with gold can be used at the right season.