Cream puffs or eclairs - choux pastry cakes with cream. This is one of the most popular types of cakes. It is quite easy to bake eclairs. Are you ready to do it? 

For eclairs:
8 eggs 
1 cup flour 
1 cup water 
100 g of butter, 
1/2 tsp salt 
50 g of TM "ATA" powdered sugar 
For cream: 
500 g of dairy cream (30% -33%) 
50 g of TM "ATA" powdered sugar 
5 g of TM "ATA" vanilla sugar 
1. Boil a glass of water. Pour into a bowl, add salt, powdered sugar, butter and put in a water bath. When the butter melt, add flour and mix well. 
2. Let the mixture cool. Gently mix, adding eggs one at a time. 
3. With confectionery bag put the dough on a baking sheet with greaseproof paper on it.
4. Bake 15 minutes at a temperature of 200°C degrees, then reduce heat to 170°C degrees and bake for 10 to 15 minutes more until golden brown.
While eclairs are in an oven, there is time to do cream. The good thing in cream that it is practically impossible to spoil. For its preparation we need: dairy cream, powdered sugar and vanilla sugar.
5. Mix up powdered sugar with vanilla sugar. Cool completely creams. Beat the cream with an electric mixer, start with little turns and gradually increasing speed. In the middle of beating we add small portions of mixture of powdered sugar with vanilla sugar. As soon as creams will fluff to the soft peaks and will begin to hold a form we take off the turns of mixer and stop to beat.
6. Give eclairs to get cool and fill them using pastry tube with prepared cream. Decorate with chocolate and powdered sugar.
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