Eclairs with cream

All your favorite choux pastry with a beautiful name eclairs have become very popular pastries not only children but also adults. His gentle and magical taste they all charmed and won universal recognition. Meet, love and taste, delicate and delicious dessert with cream.

Introducing basic Air eclairs recipe. Despite the apparent complexity of cooking profiteroles with custard creamy cream at home is not difficult, you just need to follow the clear instructions and know the general principles.

Custard eclairs with cream filling

First, approximately 250 ml of boiled water, add hot water to the oil, salt and bring to the boil again. Sift the flour straight into the saucepan with water and stir. As a result, should get a homogeneous dough is dense consistency, which is easy to keep up with the walls of the cookware

Next, drive the egg in a separate bowl and mix well, then add the beaten egg pieces, about 1-2 tablespoons at a time, each time carefully mix the dough. All the proportions given in the recipe designed for selective large-sized eggs, if you use smaller, it is possible to take another.

In the end, we should get a moderately soft, but in the meantime a stiff dough, which will holds its shape. Transfer the cooked dough into a tight plastic bag or pastry syringe

Dispense the dough on a baking sheet, pre-lay a baking paper, as no large sausages, while separate the dough with wet hands.

Preheat oven to 200 degrees and bake for 30 minutes. At this time, baking should rise significantly. Then turn off the oven and leave them in for another 10-15 minutes, so they settled a little.

A cream will need to carefully whisk the mascarpone with the icing sugar and cream in the above ingredients.

At the exit, we should get a dense and gentle cream. Put it in the refrigerator for future use, and in the meantime start stuffing order cooled cakes.