Eclairs filled with rum cream cheese

Music

1. We make the cream so that it rests: in our glass, we add the 200 g of cheese, the 2 egg yolks, the 50 g of sugar and the tablespoon of rum. We mix it, programming during 20 seconds at speed 3.

2. We take the cream out of the glass and clean it. We let the cream rest for at least 2 hours in the refrigerator, so that it solidifies and the cakes can be filled much better.

3. We make the choux pastry for the eclairs. In the glass, we add the 300 ml of milk of the time and the 100 g of soft butter. We schedule it during 3 minutes at 110 ° at speed 1.

4. When finished, immediately add the 150 g of wheat flour and program for 40 seconds at speed 3.

5. We will begin to pour the eggs one by one into the mouth. To do this, we cast the first one and program for 40 seconds at speed 3.

6. We add the second egg and program others again. 40 seconds at speed 3. And we will continue doing the same with the third and fourth eggs.

7. We take the dough out of the glass into a pastry bag with a wide star-shaped or smooth nozzle. We have a tray that can go in the oven covered with baking paper.

8. We heat the oven to 200° with heat up and down. With the pastry bag we make the eclairs on the paper and the tray. When the oven is hot, we put them at medium height for 10 to 12 minutes, or when we see that they are already golden.

9. Once done, we will let them cool and cut them in half. We put the cream into a pastry bag with a curly nozzle. We fill the cakes.

10. Finally, we pour a thin line of cream on top of the cakes and decorate with sugar stars or anything sweet.