1 cup of flour
4 eggs
1 cup of water
100 grams of butter
Filling:
8 oz pack of mascarpone cheese
3 egg yolks
1/3 cup marsala wine
1/2 cup sugar
Preparation:
Preheat the oven to 400-450.
In a medium saucepan, combine butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour. Add eggs, one at a time, beating well to incorporate completely after each addition. With a pastry bag pipe dough onto cookie sheet, covered with foil and butter. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more.
In the double boiler hit up egg yolks, marsala wine and sugar. Let it cook for about 6 minutes until the mixture becomes pale and bubbles just a little. You need to stir it throughout the process.
Fill the eclairs with the mixture.
