Eclairs Ose Pasta Shu

Dough.
•  2sticks unsalted butter
• 2 cups water
• 1/2 teaspoon salt
• 3 teaspoons sugar
• 2 cup all-purpose flour
• 8 large eggs
Pastry Cream:
• 1 1/2 cups granulated sugar
• 1/2 cup flour
• 1/2 teaspoon salt
• 4 cups milk
• 6 egg yolks, beaten
• 4 tablespoons butter
• 2 sugar vanilla 
• 1 cup whipping cream
• 
  

1. Preheat the oven to 425º. Line a sheet pan with parchment paper.
2. In a large saucepan, bring butter, water, salt and sugar to a boil over medium-high heat. Remove pan from the heat and add the flour all at once. Stir quickly until all the flour is incorporated, about a minute. Return to the heat and cook, stirring constantly, for another minute or two.
3. Transfer the dough to the bowl of an electric mixer. Beat at medium speed for 1 minute to cool the dough down a little.
4. Add the eggs one at a time, beating well after each addition; beat until the dough loses its “slimy” look, and each egg is incorporated. 
5. Using a pastry bag make 24 even pieces. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375º and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking.
6. Let cool on the baking sheet.

For the filling cream:

1. In a medium saucepan combine the sugar, flour and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture starts to boil. Cook for 2 minutes until thickened.
2. Remove from stove. Slowly whisk 1/4 cup of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the hot mixture in the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and add butter and vanilla. Transfer pudding mixture to a medium bowl. Cover with plastic; refrigerate until well chilled, about 1 hour or overnight.
3. When pudding is chilled, whip cream to form soft peaks and gently fold in to pudding.  
4. With a knife cut lengthwise the pastry  and fill them with the cream, than dip them on melted chocolate.
5. 
   
   
   Pasta Shu
   
   
   200 gr gjalp
   2 gota mesatare me uje
   1 luge kafe turke me kripe
   2 luge gjelle sheqer
   2 gota miell
   8veze
   Vendosim ujin me gjalpin, sheqerin Dhe kripen ne nje tenxhere me flake mesatare deri sa te bien ne vale. Pasi bie ne vale e largojme nga zjarri. Shtojme miellin e perziejme mire Dhe e vendosim serish per 2-3 min ne zjarr. Pas kesaj brumin e vendosim ne nje tas te ftohet pak, pastaj me mikser e perziejme pak qe te ftohet me mire. Pastaj shtojme vezet nje nga nje. Perfitohet nje brum elastik. Pastaj me ane te qeses se kuzhines e vendosim ne tepsi me leter kuzhine ne formen e deshiruar. Dhe I pjekim ne temp 425*f/210*C per 25-30 min
   
   Kremi
   4 gota qumesht
   100 gr miell
   200 gr sheqer
   1/2 luge kafe kripe
   50 gr gjalp
   2 bustina sheqer vanilje
   1gote heavy cream/pana
   6 te verdha vezesh.
   Vendosim qumeshtin me miell ne nje tenxhere me flake mesatare. E perziejme sistematikisht deri sa trashet masa. Pastaj e heqim nga zjarri Dhe shtojme te verdhat e vezeve me ngadale duke e perzier mire. E vendosim prap ne zjarr tenxheren per disa minuta. Shtojme sheqerin, kripen, pastaj e heqim nga zjarri shtojme gjalpin Dhe sheqer vaniljen. E vendosim masen ne nje tas Dhe e mbulojme Dhe e fusim ne frigorifer per 2-3 ore sa te ftohet mire. Pasi ftohet e nxjerrim Dhe ne nje ene tjeter rrahim panen mire Dhe e perziejme me kremin. Pastaj me kete krem mbushim Eclairs ndersa siper I lyejme me cokollate.