Prepare for the start of krakelyurnogo crust. On a clean dry surface to pour the slide flour, sugar and butter cut into pieces. Grind everything into crumbs.

Knead the dough and roll it into a ball, wrap in plastic wrap. To put it in the freezer for 15 minutes.

Then remove and roll out into a thin layer about 1 mm between two sheets of parchment. Again put into the freezer for 15 minutes. Then get it and put in the fridge.

Now you need to cook choux pastry. To do this, fill a pot with water, add salt and chopped pieces of butter. Put on fire and bring to a boil, but do not boil. During this time the butter to melt.

Remove from heat, quickly add all the flour and stirring vigorously with a spatula should form a lumpy dough. Approximately as on a photo.

Let the dough cool to room temperature and add the eggs one by one, each time well vymeshivaem dough. The finished dough will be of medium thickness.

Craquelure, remove from refrigerator and cut into strips with a width of 3-4 cm and a length of about 5-6 cm Choux dough is placed in a pastry bag or syringe and squeeze out sticks of the same size on a baking sheet covered with parchment. Cover prepared by krakelyura. The remaining craquelure keep in the refrigerator before preparing the next batch. Put in a preheated 200 degrees oven for 30-35 minutes. The first 15 minutes the oven do not open otherwise the popovers will fall.

While the eclairs are baked, you can cook the cherry Kurd. To do this in a saucepan, mix eggs with sugar and starch. Cherry punched the immersion blender and add to eggs, stir, put on a slow fire. Cook until the sauce thickens and bubbles, stirring constantly. Remove from heat, add the butter and stir until it dissolves. Allow to cool.

Ready eclairs allow to cool, make a cut from both sides and stuff them with cherry Kurd. Enjoy your tea!