This is a delicious French custard pastry with cream. It appeared back in the 19th century, but still does not cease to please us with its exquisite and delicate taste. Eclairs can be filled with custard, as well as cottage cheese or cream, as in our recipe.
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Ingredients:
- 200 g of wheat flour;
- 4 chicken eggs;
- 110 g butter;
- 250 g of mascarpone;
- 160 g of powdered sugar;
- 100 ml cream (22%);
- salt - on the tip of a knife;
- 250 ml of water.
Cooking:
- Put a small pot of water on the fire, boil. Put butter and salt in water, after boiling remove from heat. Sift the flour and send it to the same pot, stir everything well. The resulting mixture should not stick to the walls of the pan.
- Drive eggs into a separate bowl, beat a little and send into the dough. Do not pour all at once, you need to add a tablespoon, each time thoroughly mixing everything. You get a thick but soft dough. It should not float.
- Put our dough in a special pastry bag or confectionery syringe.
- Put parchment paper on a baking sheet, squeeze the dough onto it, making oblong "sausages" of about 10 centimeters long. If you can’t separate the dough from the bag (syringe), separate it by hand, after wetting them.
- Preheat the oven to a temperature of 200 ° C. Bake eclairs for 30 minutes, they should rise significantly. Do not open the oven door at this time. After readiness, turn off the oven, and leave the eclairs inside for 15 minutes, otherwise they will sit down. Then get out and cool.
- For cream, mix mascarpone dessert cheese, cream and powdered sugar and beat well at low speed. It will turn out a very delicate cream. Put it in the refrigerator.
- When our cakes have completely cooled down, you can begin to fill them. We get cream from the refrigerator. To fill the cakes with cream, use a confectionery syringe, and you can gently cut the cake and put the cream with a tea or coffee spoon.
- Sprinkle the filled eclairs with powdered sugar. If desired, you can make chocolate icing and pour eclairs on it.