Preparation of the cream: Strawberries cut into small cubes, put in a suitable container, add cream, sugar, vanilla and stir with a blender. The mixture was stirred well with yoghurt, then cover with foil and leave in the refrigerator for 1-2 hours. dough eclairste: water, the butter sugar boil on the stove, then add the flour and stir a few minutes until it becomes a thick mixture. Get out of the heat and leave to cool. Add a pinch of salt. After the mixture cooled down were added and the eggs, but one by one, and after each is well mixed. The dough becomes sticky and thick. Scoop with a spoon a little of the mixture and place in paper covered baking tray, leaving space between eclairste. Originally baked to 220C for about 7-8 minutes, then reduce oven to 180C and continue baking about 25 minutes. Once roasted allowed to poizstinat. With a sharp knife to cut eclairchetata on one side and their interior is coated well with strawberry cream. Arrange in a suitable tray, cover with foil and put in refrigerator for 10 minutes, then fthe oil is removed and eclairste to scatter with powdered sugar just before serving them.