Recipe for eclair cake – full description. For swamps.

5 eggs are separated into proteins and egg yolks. Split separately by adding 3 teaspoons of sugar to the egg yolks. The same is true of proteins. The two mixes are mixed with continuous mixing with the mixer. Finally add 100g. sifted flour and a teaspoon of baking powder.

The ready mix is ​​poured into a 26 cm diameter confectionary. It is baked for not more than 15 minutes at 200 degrees. After this time, we turn off the oven and lightly open the door for another 5-10 minutes.

For the ecuators (steamed dough)

250 ml of fresh milk are boiled along with 50 g. butter. Add to them a pinch of salt and an incomplete teaspoon of sugar. After boiling, place 150 grams of sifted flour. Stir vigorously with a wooden spoon until the mixture starts to separate from the bottom. Transfer this mixture to another bowl and put 3 eggs separately.

After each egg, break down the mixture for at least 2-3 minutes. Transfer the finished steamed dough to a spit or prick with a cut tip and make the ejectors on baking paper. About 25 pieces came out of me. Put them in a preheated 200 degree oven for exactly 15 minutes. After the time has elapsed, we turn off the oven and lightly open the door without removing the extractors for 10 minutes.

Home Cream for Eclairs

400ml. fresh milk, 120 grams of sugar and 20 grams of cow’s butter are placed on the hot plate almost to bury. Separately, three yolks with 75 grams are brewed. On a thin jar, pour the dairy mixture to the yolks as it is continuously crushed with a spoon.

The mixture is then returned to the pan and moderate heat is stirred until the cream thickens. Getting buckwheat does not bother you. Finally, add 10 grams of vanilla sugar. All this is sifted through a confectionary sieve to remove these lumps. To the resulting cream is added 20 g of cow’s butter.

Creme brulee

500 g of animal cooking cream add 150 ml of fresh milk. We heat them without having to boil and add 150 grams of sugar. Separate 6 egg yolks and add the milk-cream mixture.

When constantly swirling, of course, the whole mixture is returned to the pot and, at low temperature, we wait to thicken.

Finally add one packet of vanilla sugar or two vanilla. After the cream has started to cool, gelatin is added, which is pre-cut in water and heated in a water bath. Assembling is easy as at first we put the first blade, syrup it with Brulee cream. We order half the eclechers, which we filled in with a lolly cream.

We put the second bladder, which also lightly syrupyirame with Brulee cream and order the other eclairs. Finally, pour the rest of Brulee cream on top. Leave the cake in the fridge for 12 hours and then decorate it with chocolate sticks and melted chocolate.