Raspberry Eclairs

A lesson on making open eclairs with raspberry confit and whipped ganache

You will learn

  • Bake unruffled eclairs with no crack
  • Make multipurpose confit
  • Make whipped chocolate ganache, with is also good for using in any cakes and tarts
  • Decorate finished eclairs
  • Work with piping bag and nostrils
  • Step-by-step working with multipurpose recipe, based on which you’ll be able to create a lot of other desserts


Ekaterina Kurbatova
Ekaterina Kurbatova
Practicing pastry specialist. Finished course “Cakes and individual cakes” at the International School of Pastry Olivier Bajard (France). Attended classes by Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung and others.

Course/lesson composition

Raspberry Eclairs
Theory on pate a choux
Making pate a choux
Piping eclairs on a tray
Making raspberry confit
Making whipped ganache
Filling eclairs


Eclairs are the new trend and the dessert for all ages at the same time. But choux dough is not that easy to make as it may be seemed at first. The main problems are cracks, bricks, and fallen dough. This lesson will help you to avoid these problems and to always have the same result — straight crunchy eclairs with smooth creme and intense taste.

What says our students

Очень понравился урок по эклерам. Все чётко и понятно, по делу и без лишней воды, что очень важно. По вкусу эклеры просто нереальные. Это мой любимый десерт и я рада, что научилась его делать сама! Спасибо вам! Побежала за новым уроком
Очень информативный курс! Все подробно и понятно, рецепт выверен до грамма
Olga S
Как всегда на высоте!
Каждый урок от Coup de Coeur Online - это погружение в мир кондитерского искусства! Спасибо, за подробное описание приготовления самих эклеров и начинок для них❤️❤️❤️.
Это мой второй купленный курс. Благодаря Вам есть опыт и идеи объединения и применения разных текстур и вкусов в одном десерте.

What is necessary

  • Mixer
  • Pot
  • Whisk
  • Hand blender
  • Piping bag
  • Small sieve
  • Silpain mat
  • Metallic spatula
  • Milk
  • Cream
  • Butter
  • Salt
  • Sugar
  • Flour
  • Eggs
  • Pectin NH
  • Chocolate
  • Gelatin
Raspberry Eclairs
  • Duration: 43:14
  • Author: Ekaterina Kurbatova
  • Level: Medium
Present this course?
Do you have a promo-code?
We accept payments in our regional currency BYN. On the payment page you will see the cost in BYN. The payment process for everyone is usual as conversion from your currency to BYN is done by the issuing bank. You can contact your bank support to ask about precise currency rate, or you can simply convert BYN to your card currency by using any special website. We have several payment methods. Right after payment, by email you will get access to your own account.

By clicking 'Buy now' bellow, you agree to our terms of service and privacy statement. We'll occasionally send you account related emails.