Eclair Сake (Simple Custard Cake)
by Editorial Staff
Recently I learned how to make Eclair cake (simple custard cake) – a combination of choux pastry and sour cream custard curd cream. The baking turns out to be very tender, I advise.
Cook: 3 hour
Servings: 5
Ingredients
- Flour – 150 grams (+ 2 tablespoons in cream)
- Eggs – 235-240 Grams (+ 1 piece per cream)
- Water – 125 Grams
- Butter or Margarine – 100 Grams
- Sour cream 20-25% – 300 Grams
- Sugar – 120 grams (+ 1 teaspoon in the dough)
- Baby curd cakes – 300 Gram
- Butter – 200 grams (for cream, + 20g for decoration)
- Dark chocolate – 80 Grams
- Almond petals – 80 Grams
- Milk – 125 Milliliters
- Salt – 1 Pinch
- Vanillin – 1 Gram
Directions
- Prepare the cream: put the egg, sugar, flour, sour cream and vanillin in a saucepan. Bring the cream to thickening over low heat, stirring constantly.
- Transfer the cream to another bowl, cover with plastic wrap and refrigerate. Prepare the dough: water, milk, butter or margarine, sugar and salt put in a saucepan
- Put on low heat, bring to a boil and add all the flour at once. Stir the mixture quickly – it should collect in a lump, and a crust forms at the bottom of the pan (3-4 minutes). Let the mixture cool slightly.
- Shake eggs. Add the eggs to the dough in 3-4 doses, stirring the mass with a mixer until smooth. Grease a baking sheet with oil and line with parchment. Spread half of the dough on a baking sheet with a spatula or hands moistened with water.
- Bake the cake for 12-15 minutes at 190 degrees, then reduce the temperature to 160 degrees and bake the cake for another 10 minutes. Bake the second crust in the same way. Cool the cakes.
- We turn to the cream: mix the cooled custard mass with a mixer with baby curd cakes until smooth. Gradually add very soft butter, stir. The cream is ready.
- Cut the cakes in half and brush with cream. Do not grease the top of the cake with cream. Refrigerate the cake for 3-4 hours.
- Garnish with melted chocolate and almond petals. Let the decor harden.
Bon Appetit!
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