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.

Summary

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

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Instructions

1. 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.
2. 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
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

   

8. Garnish with melted chocolate and almond petals. Let the decor harden.

Bon Appetit!