Eclairs with strawberry cream

Sift the flour over a bowl and set aside.

Put the butter, salt and water in a pan and let the butter melt over low heat.

When the butter has melted, turn the heat medium. When the water boils, add the flour in 1 time.

Remove the pan from the heat and stir firmly with a wooden spoon. The mixture will first be sticky, but then turn into a firm dough.

Put the pan back on low heat and keep stirring until a shiny dough ball is created that easily comes off the pan.

Put the dough ball in a mixing bowl and let it cool down until lukewarm.

In the meantime, preheat the oven to 200 ° C.

Beat the eggs with a fork. Add spoon to spoon every time spoon and spoon it with a mixer.

The dough must shine and be strong enough to retain a shape. It may be that the last bit of egg is not necessary, because the dough then becomes too weak.

Put the dough into the piping bag and spray 10 cm long stripes on a baking tray lined with parchment paper. Make sure there is sufficient distance between the dough.

Bake the eclairs in the middle of the oven for about 15 minutes. Do not open the oven door during baking.

Lower the oven temperature to 180 ° C.

Open the oven door for a moment to allow steam to escape. Fry the eclairs in another approx. 15 minutes until golden brown and crispy.

Remove the eclairs from the oven and make a hole by rotating a pointed knife in the end of each soes to allow steam to escape.

Bake the eclairs for about 5 minutes in the oven. Then let them cool completely on a grid. Stir the mascarpone with a fork.

Clean the strawberries. Prak the half fine with a fork and cut the other half into small pieces. Mix the pieces and puree through the mascarpone.

Halve the eclairs in the length and fill them with the strawberry bar carpone. Use a piping bag if necessary.

Put the powdered sugar in a bowl and mix in the dye and lemon juice. Stir until thick, pink glaze.

Brush the tops of the eclairs with the glaze. Serve within 2 hours.