Eclair Cake For those who love… You can make additions other than profiteroles from these balls.
Ingredients for Eclair Cake Recipe
For the dough:
- 230 ml. This
- 40 gr. Butter
- 115 gr. Fame
- 3 pieces of eggs
For the inner cream (pastry cream):
- 3 pieces of eggs
- 4 tablespoons of flour
- 5 tablespoon of granulated sugar
- 2 water glass milk
- 1 tablespoon of vanilla flavoring
For the chocolate sauce:
- 2 tablespoons of wheat starch
- 1 cup powdered sugar
- 2 egg yolk
- 3-4 tablespoons of cocoa
- Half a pack of vanilla
- 2,5 water glass milk
Making the dough:
photo 1 Put the water and butter in the steel pot as in the above, stir before the water boils so that the butter melts well, add the flour immediately.
photo 2 Stir constantly with a wooden spoon to avoid lumps. This way your dough will come together. Keep mixing on low heat for 3-4 minutes without interruption, take it off the stove when the dough dries itself out of the pot and comes together.
photo 3 Put it in a large bowl as in the picture, spread and collect it continuously with a wooden spoon so that the dough cools without crusting.
photo 4 When your dough cools down and becomes smooth, put it in a clean steel pot.
photo 5 Add eggs to it and beat it with a mixer as in the above, add the eggs one by one.
making inserts:
photo 6 When you get a soft and sticky dough as in the picture, put your dough in a cream squeezing bag with a socket.
Put the dough in the cream bag on a baking tray lined with greaseproof paper, 2 cm each. at intervals of 10 cm. Tighten to form a double row. Since the dough is quite sticky, gently smooth the tops of the balls by slightly wetting your fingertips.
Bake in the oven heated to 190 degrees for 30 minutes (do not open the oven door when the dough is cooked) with the oven turned off, leave the dough to cool.
Making the inner cream (Pastry Cream):
- If you don't have vanilla essence, you can use 2 tablespoons of lemon zest to get the scent of vanilla sugar and eggs. Lemon peel will add a very pleasant aroma to your dessert.
- Transfer all the kerma ingredients to the pot and cook on medium heat, stirring, until it thickens and remove from the stove. Cool, stirring occasionally.
- 1O cm. Divide your dough in two and fill the inner cream with an ice cream spoon, if any, or with a dessert spoon.
Making the Chocolate Sauce:
- Put all the sauce ingredients in the saucepan while they are cold and cook by mixing until it thickens just like pastry cream and remove from the heat.
- Arrange the filled eclairs side by side according to your wishes and drizzle chocolate sauce on them.
How to Fill Profiteroles and Supplements?
