Cake-Pie “Eclair”

Eclair pie turns out to be very tender, tasty, and creamy. This cake is a great alternative to small cakes.

Ingredients

Directions

Prepare food for the Eclair pie.
To prepare choux pastry in a saucepan, combine milk, water, butter (it must first be cut into small cubes), sugar, and salt.
Bring the mixture to a boil over medium heat, while the butter should be completely melted by the time it boils.
Pour the entire amount of flour into the boiling mixture at a time (it should first be sieved to get rid of lumps).
Without removing the saucepan from the heat, cook the flour over low heat for 1-2 minutes, until a smooth, homogeneous ball of dough is obtained.
Remove the saucepan with the dough from the heat and leave to cool for 5-10 minutes.
Stir in the eggs one at a time into the cooled dough. Add a new egg only after the previous one has completely mixed into the dough.
The finished choux pastry should be smooth and shiny.
Lubricate the bottom of a 22×32 cm mold with a paper napkin with a thin layer of vegetable oil, leave the sides dry. Put the finished dough in an even layer along the bottom of the mold, and also form high sides.
Bake a basket of choux pastry in an oven preheated to 190-200 degrees for about 40 minutes until fully cooked.
Carefully cut the finished basket out of the mold, transfer to the wire rack and let cool completely.
Prepare the cream. Combine eggs and half of the sugar in a bowl. Whisk lightly.
Add starch and stir.
Next, pour in 100 ml (of the total amount) of milk and mix.
Combine remaining milk and sugar in a saucepan. Put on fire and, stirring to dissolve sugar, bring milk to almost boil.
In small portions, stirring constantly with a whisk, pour the hot milk and sugar into the egg mixture.
Pour the mixture back into the saucepan and, stirring constantly, brew the cream until thick.
Add butter and vanilla sugar to the still-hot cream. Mix thoroughly. Allow the finished cream to cool completely. To prevent a dense crust from forming on the surface of the cream during cooling, cover it with a film in contact with the surface.
When the custard has completely cooled down, in a separate container, whisk heavy cream with powdered sugar into a lush and dense cream (the amount of powder to taste).
Stir the whipped cream into the cooled custard in several steps.
Collect the cake. Fill the cooled choux pastry basket with cream.
Decorate the finished Eclair cake to your liking.
I used two chocolate glazes (black and white chocolate) as well as toasted almond petals and mint.
Chill the Eclair Pie for 2-3 hours in the refrigerator and serve.

Enjoy your meal!

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Cake-Pie “Eclair”

Ingredients

Directions

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