Ingredients: 150 g of flour, 5 eggs, 100 g of butter, 20 g of cheese, 220 ml of milk, 1 tsp of sugar, ½ h. Spoons of sea salt. For filling: 220 g of crumbly cottage cheese, 40 g of cheese, small bunch of Schitt-Luke, 1 tbsp. Spoon fatty sour cream, 1 tbsp. A spoon of cream oil, 1 h. Spoon of thyme leaves, pinch of freshly ground black pepper, chopping sea salt.
Cooking method: overturn to preheat to 170 degrees. Pour 200 ml of milk and 100 ml of water into a saucepan, add pre-softened butter, sugar, ¼ h. Spoons of sea salt and bring everything to a boil. Schitt-bow finely chopped (it should turn out to be 1 tsp). All cheese - and for the dough, and for the filling - grate on a shallow grater. Prepare a filling: Cottage cheese for a fork, add a pre-softening butter, sour cream, ⅔ grated cheese, thyme leaves, schitt-bow, pepper, salt and mix everything. In hot milk with oil and water to interfere with flour, so that it turns out a smooth dough without lumps. The remaining grated cheese add to the dough, mix. When the dough is slightly cool, one by one to enter 4 eggs into it, every time it is thoroughly mixing. The baking sheet to lure paper for baking and moose in cold water to lay out small round eclairs. In the remaining eggs to separate the protein from the yolk. Yolk salted, mix with the remaining milk and lubricate the eclairs. Bake the eclairs in the preheated oven for 20-25 minutes, then cool. Cooled eclairs to cut and fill with cottage cheese filling.