Eclairs are oblong or round french pastry made from pate choux that can be filled with variety of creams or custards.Sometimes they can be called cream puffs,profiteroles or “Zavarniye” in Russian.However they called, they are very delicate and beautiful dessert. For this particular recipe I used sweetened whipped cream for the filling.For the topping you can use chocolate glaze, sugar glaze or just plain dusted powdered sugar.

1 cup flour
1 cup water
1/4 teaspoon salt
7 tbsp. butter
4 eggs

Whipped cream:
1 1/2 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon pure vanilla

1 cup heavy whipping cream
4 ozs. mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract

Sugar glaze:
1/2 cup powdered sugar
2 tablespoons milk( add a little more if needed)

Preheat oven to 400 degrees.

In a large sauce pan,combine water,butter, and salt.
Bring to slight boil.
Remove from heat and add flour.Mix well until the dough forms into a ball and doesn’t stick to the sides of the saucepan.
Let dough cool down for about 10 minutes,then beat in eggs one at a time.
Spoon or pipe the dough on lined baking sheet.

Bake for 15 minutes on 400 then reduce to 350 and continue baking for another 15-20 minutes.Very important not to open the oven.

Remove from oven and let them cool.

Add all the ingredients to a mixing bowl. Using a hand or stand mixer whip the cream until stiff peaks form. Same procedure with using mascarpone.

Split pastry in half and fill or pipe with whipped cream.
Glaze or sift powdered sugar on the top of eclairs.