I share the recipe eclairs with marshmallow filling.
What is a huge plus, from this dough you can cook Pari-Brest rings and choux, profiteroles.
for custard dough for eclairs:
200 g butter
250 ml water
250 ml milk
10 g sugar
2 g salt
300 g flour
8-9 eggs
Bake at 180 degrees for 30-40 minutes.
For zefir filling:
190 g raspberry puree
9 g albumin
60 g sugar
into the mixer bowl
meanwhile, for the syrup, put in a saucepan
140 ml water
30 g sugar
2 g yellow pectin
boil
add 270 g of sugar
8 g agar agar
boil to 112 g and immediately pour into the whipped meringue