Eclairs with creamy cream

Bring to a boil 250 ml of water, add there butter and salt, bring to a boil Ingredients:

• Butter - 100 Grams
• Salt - 1/4 Teaspoon
• Wheat flour - 250 Grams
• Egg of chicken - 4 pieces
• Mascarpone - 250 Grams
• Sugar powder - 120 Grams
• Cream (20-22% fat) - 100 Milliliters

Instructions

Bring to a boil 250 ml of water, add there butter and salt, bring to a boil again. Remove the saucepan from the fire, sift the flour into the oily mixture. Stirring. Stir until until you get a very dense homogeneous dough that does not stick to the walls of the saucepan. Now we make the next feint with our ears: in a separate bowl, whisk all our eggs, and add 2 tablespoons to our test. Add 2 tablespoons. - stir until homogeneity, then another 2 tablespoons. etc. Now your dough should turn out to be very liquid, but it should still stick together. We put the resulting dough into a tight package. We cover the baking tray with baking paper, we spread our dough into it in the form of small sausages - as in the photo. Bake for 30 minutes at 200 degrees. We go further. Beat mascarpone, cream and powdered sugar until the cream is uniform. That's about the kind of cream you should get - very thick and delicate. Put the cream in the refrigerator. When the eclairs cool down - we cut them into them and fill them with the resulting cream. Delicacy is ready, burst :)

Servings: 10-12