Mix cookie crumbs with butter and press in the bottom of the pan. Refrigerate. Wrap the bottom of the herring in baking paper and foil (to prevent leaks).
Heat the oven to 150 degrees.
For the filling: mix cream cheese, white cheese and vanilla puree in a bowl. Add egg yolks and sugar and mix until combined. S

How to make the dough

Boil the milk, water, sugar, salt and butter in a saucepan,

After boiling, remove from heat and add the flour all at once

Stir with a plastic/wooden spoon and return to heat (low or medium – not high) and stir until the mixture dries. As soon as the dough comes away from the sides of the saucepan and forms a ball around the spoon, remove from heat and transfer to a mixer with a dough hook.

Turn the mixer on low speed, cool the dough slightly and gradually add the eggs.

Chill the dough in the refrigerator for about an hour.

Use a little of the kneaded dough to stick the four corners of the baking paper so that the paper does not fly off in the oven.

Transfer the dough to a piping bag and pipe evenly sized tubes at 3-4 cm intervals.

Bake at 170 degrees for 40 minutes.

Open the oven door slightly during the last five minutes.

Prepare the lemon cream

In a saucepan, place eggs, sugar, juice and lemon zest and whisk well with a whisk.

Cook the mixture, whisking constantly over medium heat until you get a uniform, thick cream. Remove from the heat, add the butter and white chocolate and stir until they melt in the cream.

Transfer the cream to a sealed container and refrigerate for 4 hours until set.

Fill the eclairs from the top at two points.

Prepare the Italian meringue

In a mixer bowl with a whisk attachment, beat egg whites and salt.

In a separate saucepan, place sugar and water and heat over high heat until the syrup reaches a boil. At 106 degrees, begin whipping the egg whites with a mixer at medium speed.

Continue cooking the syrup to 115-117 degrees and remove from heat.

Increase the mixer speed and pour the syrup in a thin stream over the egg whites, while whipping very quickly.

Continue whipping for another 6-7 minutes until the meringue is firm and very shiny (touch the mixer bowl; you can stop when it is slightly warm).

Transfer the meringue to a piping bag with a Saint Honore nozzle and drizzle over the eclairs.
Using a torch, gently burn the meringue.

Garnish with raspberries or other fresh fruit.

et aside.
Heat the sweet cream in the microwave or in a cauldron and pour over the white chocolate, wait 2 minutes and mix to a smooth cream. Add to the cheese bowl and mix well. Sift the cornflour and flour into the mixture and mix.
To assemble: take the mold out of the refrigerator and pour the cheese mixture over it
Bake for about 20 minutes, lower the oven to 100 degrees and bake for another 40 minutes. Remove the cakes from the oven, cool and put in the refrigerator overnight.
9. To prepare the whipped cream – in a mixer bowl with a whisk add mascarpone, sweet cream, powdered sugar, and vanilla until a smooth texture is obtained. Sprinkle whipped cream around the cake and decorate with fruit