Eclairs-Эклеры

Preheat the oven to 400°F and line a baking sheet for the eclairs.

In a large saucepan, combine the water, butter, and salt.

Bring the mixture to a slight boil, then remove the saucepan from the heat.

Add the flour and mix well until the dough forms a ball and pulls away from the sides of the saucepan.

Let the dough cool for about 10 minutes.

Beat in the eggs one at a time, mixing well after each addition until the pâte à choux is smooth.

Spoon or pipe the dough onto the lined baking sheet in oblong or round shapes.

Bake at 400°F for 15 minutes.

Without opening the oven, reduce the temperature to 350°F and continue baking for another 15–20 minutes.

Remove the pastries from the oven and let them cool completely before filling.

For the whipped cream filling, beat 1 1/2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon pure vanilla until stiff peaks form.

For the alternative mascarpone filling, beat 1 cup heavy whipping cream with mascarpone cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until thick and able to hold its shape.

For the sugar glaze, stir 1/2 cup powdered sugar with 2 tablespoons milk until smooth, adding a little more milk if needed for the desired consistency.

Split each cooled pastry in half or make an opening, then spoon or pipe in the chosen cream filling.

Finish the eclairs with the sugar glaze, a chocolate glaze if desired, or a light dusting of powdered sugar before serving.