How to make
First make the egg custard. Separate half a cup of milk and beat the yolks of the two eggs and sugar with it. Heat the rest of the milk on the stove and pour the sugar into it.
Stir occasionally, until the mixture reaches a boiling point. Once this is done, pour the flour with the corn starch and stir, until it thickens and remove the mixture from the heat.
Beat the egg whites into a fluffy mixture and add them carefully to the already cooled cream. Then add the liquid cream and mix again.
Prepare the steamed dough, by putting a mixture of oil and water on the stove and wait for it to boil. Add the flour all at once and mix, until the dough stops sticking to the sides of the bowl.
Cool the steamed dough and add the eggs to it - one at a time, by mixing very well after each one.
Using a piping bag, form the eclairs and bake them in a 420°F (215°C) oven for about 15 minutes.
Then reduce the heat to 280°F (140°C) and bake for 10 minutes. Turn off the oven and leave them inside for another 10 minutes without opening the oven door. Fill the eclairs with the cream.
The steamed eclairs with homemade cream are ready.
