Eclairs with butter cream

Everyone's favorite choux pastry with a beautiful name, eclairs, have become very popular pastries not only for children, but also for adults. With their delicate and magical taste, they charmed everyone and won universal recognition. Meet, love and taste this delicate and delicious dessert with butter cream.

Introducing the Basic Recipe for Airy Eclairs. Despite the seeming difficulty, it is not difficult to prepare profiteroles with custard cream at home, for this you need to follow clear instructions and know the general principles.

Custard eclairs with cream filling

First, boil about 250 ml of water, add oil, salt to the boiling water and bring to a boil again. Sift flour directly into a pot of water and stir. The result should be a homogeneous dough with a dense consistency, which will easily lag behind the walls of the dishes.

Next, drive the eggs into a separate bowl and mix, and then add the beaten eggs in parts, about 1-2 tablespoons at a time, while stirring the dough thoroughly each time. All proportions given in the recipe are designed for selected large eggs, if you use smaller ones, you may need more.

As a result, we should get a moderately soft, but meanwhile thick dough that will keep its shape. Transfer the finished dough into a tight plastic bag or pastry syringe

Squeeze the dough onto a baking sheet, after covering with baking paper, in the form of small sausages, while separating the dough with wet hands.

Preheat oven to 200 degrees and bake for 30 minutes. At this time, the baked goods should rise noticeably. Then turn off the oven and leave them inside for another 10-15 minutes so that they don't settle a little.

And for the cream, you will need to thoroughly beat the mascarpone with powdered sugar and cream specified in the ingredients.

At the exit, we should get a thick and delicate cream. Transfer it to the refrigerator for future use, and in the meantime, start filling the cooled cakes with order.

Fill the custard eclairs using a pastry syringe, while making cuts on one side and put the cooled cream there.

When finished, sprinkle buttercream eclairs with powdered sugar on top and serve chilled, preferably