Delicious! Eclairs with creamy cream

Eclairs with creamy cream


100g butter

250g flour

250g mascarpone

100ml 33-35% cream

a pinch of salt

4 eggs

100g of powdered sugar for sprinkling


250 ml of water boil in a saucepan, add oil and salt and bring again to a boil. Remove the pan from the heat and add the sifted flour, mix. The dough should be homogeneous, not sticking to the walls. Split 4 eggs into a separate bowl, stir. Gradually, add 1-2 tablespoons to the dough, while carefully mixing. Stir must be very carefully, as if pressing the egg into the dough, do not whisk. The dough should be thick, viscous, rather soft, but holding shape.

Place the dough in a tight bag with a hole or a confectionery syringe. Heat the oven to 200 degrees, cover the pan with parchment for baking. Spread out of the package in sausages about 10 cm long and about 2 cm wide, separating the dough with wet hands. Bake for about 30 minutes, after turning off the oven leave the eclairs for 10-15 minutes, so as not to settle. Allow to cool completely.

Cooking the cream.

Mascarpone put in a bowl, pour in the same cream and sprinkle with sugar powder. Beat all this at the lowest speed, gently, until the cream becomes homogeneous. The cream should turn out to be rather dense, therefore to beat up very cautiously that mascarpone was not beaten up in butter or oil.

Eclairs fill the cream with a syringe or cutting them along the side, and putting the cream in a spoon. Sprinkle with powdered sugar or cover with icing

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