Turn on the oven at 200°C. In a heatproof dish pour water, bring to a boil, reduce the heat to low. Add the butter, a pinch of salt.

While stirring, add the flour and bring to a uniform consistency. In the dough add one egg and thoroughly mix in a blender. The dough will be 2 times thicker than sour cream. On a baking sheet, the laid parchment, a teaspoon to spread the dough.

For 20 min. bake in the oven at 200*C (Rivne!). The oven during cooking custard cakes in no case do not open! After cooking, allow to cool custard cake 5-10 minutes.

Make horizontal slits and fill with cream. While the profiteroles cool, make the cream: cottage Cheese to wipe through a sieve if you have it grains. To the cream cheese in a bowl to add any sweet yogurt, even fruit and vanilla. Mix and try, if not enough sugar, add the powdered sugar. Beat with a blender until smooth. Make each Eclair with a horizontal cut and fill with cream. If you have a syringe for the cream in the bottom of the cupcake make a small hole and fill with the cream.