Directions

• Put the milk, water, butter and salt in a saucepan, put it on the fire and wait for it to reach the boiling point. Reduce the flame and add the flour in the rain, mixing quickly with a wooden spoon. Do not pull the pan after the fire, it is important that all the liquid evaporates! This process is called “cooking” the dough and helps to obtain airy eclairs, with large and dry cavities. Let the dough cool, my advice is to move it to another container and mix it from time to time. Adding the eggs at this moment will lead to an omelette of all beauty, so we arm ourselves with patience and wait!😁 At this moment we take care of the oven, we turn it on to maximum, I set it to 250 degrees C. When the dough is slightly warm, gradually add the weighed eggs, one by one. After the first egg you will have the impression that the dough has “cut”, it’s normal, don’t panic. After the second egg, it will already have a different consistency, don’t forget to mix very well after each egg. At the end, we get an unctuous dough, soft but not runny. We fill a posh or a bag, using a larger dui and start forming the choux in a tray lined with baking paper. We leave enough space between them, they will grow quite a lot when baked. With your finger dipped in cold water, gently level the dough where it seems to want to escape😅. At this moment we quickly put the tray in the oven, and reduce the temperature to 230 degrees C for 15 minutes, and then turn on the ventilation for 20 minutes at 170 degrees C. Depending on the oven, the time for the second part can be reduced. I did not open the oven door at all during the 35 minutes. Do not form the other skins ahead of time, if you leave them in the air they will dry out, preferably keep them in the posh until the first tray is finished baking.
• We prepare the cream in the same way as for eclairs, for sweet chouxris. Heat the milk, and in the meantime mix the eggs, sugar and salt with a mixer, until they lighten in color. Gradually pour the boiled milk, stirring continuously, then transfer the composition back to the pot, add vanilla and starch and boil for approx. 3-4 min on low heat, stirring vigorously so that it does not stick. Turn off the heat and leave aside for 10 minutes, stirring from time to time, add the butter, then transfer everything to a bowl and cover with food foil, to avoid the formation of lumps. Let the cream cool completely. In the meantime, we mix the liquid cream, which we gradually incorporate into the cream when it is cold, together with the finely grated coconut.
• After the shells cool down well, cut them in half and fill them with salty or sweet cream, or prepare both versions for a more festive meal.
• For the salty chouxri, add the cheeses and yogurt in a bowl and give them a good mix. Finely chop the green onions and dill, put the gherkins on a fine grater and drain well the juice added to the cheese mixture, season with salt and pepper to taste.
• After our shells are nice and filled, we can take care of decorating them. Let the chouxri cool for at least 3 hours and then we are ready to serve them.