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