Cake: Eclairs with Mascarpone and Strawberry Filling

First bring the water to the boil with the butter and salt, then mix the flour with the Gustin and tip it all at once into the boiling water, briefly remove the pan from the stove, but then put it back up and stir the dough until it turns white Forms layer on the ground.

Now add the eggs one by one, if the eggs are bigger then only take 2 1/2 eggs. Finally stir in the baking powder.

Preheat the oven to 200 C °, put the dough in a piping bag and spray on a baking sheet lined with baking paper, about 4 cm long.

Bake for about 20 minutes at 180 - 200 C ° without opening the door.

Mix the mascarpone with the sugar, whip the cream with the vanilla sugar and cream stiffener, cut the strawberries into eighths. Now add the whipped cream and strawberries to the mascarpone and mix well.

Take the eclairs out of the oven, cut them open, let them cool and fill, then sprinkle with powdered sugar.