Water, milk, the butter and the salt is put to boil. Under continuous stirring, gradually added flour. When the dough is shaped into a ball and begins to separate from the container, transferred to a bowl to cool slightly, then add while stirring the eggs one at a time. Another egg is added only after the dough has taken previous. With the help of a syringe or spoon onto greased baking dish or paper form piles. Sprinkle with caraway seeds. Bake at medium heat for about 15 minutes. After baking eclairste not draw immediately from the oven and leave the oven door open. If you do not meet this requirement eclairste may fall. After removal are allowed to cool completely and then cut transversely into two parts, but not completely. filling products to a fluffy cream. Using a syringe eclairste filled and stacked in Plateau. Decorate with sprigs of parsley.