Eclairs with cream cheese cream
8 servings
40 minutes
Eclairs with cream cheese filling are an exquisite French dessert that has captured the hearts of sweet lovers worldwide. The history of eclairs dates back to the 19th century when French pastry chefs began experimenting with choux pastry, creating airy, crispy pastries. These delicate golden shells are filled with cream cheese filling that gives them a velvety texture and soft vanilla aroma. The taste of eclairs perfectly combines light sweetness and the gentle tartness of cheese, while their texture—a contrast of crispy crust and airy cream—makes them a true gastronomic delight. A wonderful choice for festive tea or an elegant dessert after dinner, eclairs with cream cheese filling embody the elegance of French cuisine.
1
Boil water with butter and salt. Continuously stirring, gradually add flour in small portions. Reduce heat, mix the mass until homogeneous, and remove from heat. When it cools slightly, continue mixing and add eggs one by one.
- Water: 1 glass
- Butter: 100 g
- Salt: to taste
- Wheat flour: 1 glass
- Chicken egg: 4 pieces
2
Using a pastry bag, pipe balls of dough the size of a walnut onto a greased baking sheet, spaced far apart. Bake in a well-preheated oven. After 10 minutes of baking, when the pastries have risen and are slightly browned, reduce the heat and continue baking for another 10-15 minutes until the pastries are well browned and firm.
3
Fill the cooled pastries with cream using a piping bag. To prepare the cream, mix cottage cheese with sugar, add whipped cream and vanillin. Gently mix and whip until fluffy.
- Cottage cheese: 200 g
- Sugar: 1 glass
- Cream: 200 ml
- Vanillin: to taste