Eclairs with curd cream
8 servings
45 minutes
Eclairs with cottage cheese cream are an exquisite French dessert that has won the hearts of sweet lovers worldwide. Their origin dates back to the 18th century when French pastry chefs began experimenting with airy choux pastry. The crispy golden crust hides a delicate cottage cheese filling, creating a unique balance between lightness and richness of flavor. The creamy aroma with a hint of sourness from the cottage cheese makes eclairs an ideal choice for morning coffee or cozy tea time. This dessert is suitable for both festive occasions and everyday enjoyment of high pastry art. It can be served with berries or chocolate sauce, enhancing the sophistication of the classic recipe.
1
For the test, add water, butter, and flour to the pot. Cook on low heat, stirring constantly. Once the mixture boils, remove the pot from the heat and stir a little. Add eggs to the hot mixture: one at a time, constantly mixing the contents of the pot (add eggs until the dough is stretchy, there may be a few more eggs).
- Water: 1 glass
- Butter: 125 g
- Wheat flour: 1 glass
- Chicken egg: 4 pieces
2
Scoop the dough onto a baking sheet with a dessert spoon (previously cover the sheet with baking paper). The distance between the patties should be 3-4 cm. Preheat the oven to 220 degrees and place the baking sheet in the heated oven for 15-20 minutes (until the dough is golden brown). Reduce the oven to 180 degrees and bake the dough for another 20-25 minutes. Remove the finished dough from the oven and let it cool.
- Salt: to taste
3
For the filling, mix cottage cheese with sugar. Whip the cream with sugar and mix it with the cottage cheese.
- Cottage cheese: 400 g
- Sugar: 0.5 glass
- Cream 40%: 300 ml
4
Cut the baked buns in half and fill them with the prepared filling (you can also use a syringe to fill).