For those who don't know how to cook choux pastry, bring the cooking process. Water with a pinch of salt bring to a boil.

Add butter (150 g) and dissolve it in water.

Add the flour and mix well until the dough "brew". The dough cool down a bit and drive it for one 6 eggs, each involving carefully into the dough. Then I got the battery in the camera, so the photos of this step, I did not.

The pan I made the wax paper. Ideally, the dough should be deposited on the baking sheet pastry syringe, but I have it (the dog) broke : (. So I used the dessert spoon. It should be dipped in water before reaching the dough, then the dough will easily keep up with the spoon. Distance to do a large enough, because the eclairs in the oven well increase. I got two baking trays.

Bake in the oven at 180 degrees until Golden brown. Sorry, time has not been detected. But the crust should be fairly thick, baked and crispy, otherwise the popovers out of the oven "fall off". It was and is, stepping on a rake...

Separately tell about the eggs. Then somehow found on the website milkshake recipe with raw eggs. Mommy was preparing it for a child, and it all attacked for what she gives the child a cocktail with raw store-bought eggs, although the egg she previously washed with soap and water. Many agreed on the opinion that such "happiness" can cook only eggs, otherwise you can pick up any muck of type of Salmonella. So: Salmonella and other stuff, lives exclusively ON the SHELL. So for the cream (Oh, and a cocktail) you need to take eggs without cracking and to wash them with soap and water (eggs too). In this case, the danger will not. Prepare the cream. Everything is simple. Cheese, softened butter, sugar, vanilla and eggs first, I rubbed a spoon, then whipped with a blender. If You use vanilla, not vanilla sugar, be careful. If you put too much, the cream will taste bitter. According to the recipe in cream need to put pre-soaked in boiling water raisins, but I have it now over.

Ideally, eclairs filled with cream using a pastry syringe. If you do by raisins, You will need a pastry syringe with a large hole that the raisins do not get stuck. If it's not (or it broke, like me), then cut the top of the Eclair.

With a spoon fill the inside with cream. I put the cream from the soul (not in store). About a tablespoon with a slide on each cake. Put in the fridge for at least an hour to cream froze.

I have listed the number of products turned out more than 20 pieces.

Bon appetit!