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Print Recipe
Cake "Big Eclair" Recipe
Unusual, unusual, with indescribably tender, unbroken (I can still list for a long time!) taste - this cake, just conquered all my family and friends!
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cheese cream pudding:
Cream:
Ganache:
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cheese cream pudding:
Cream:
Ganache:
Instructions
  1. The dough is the basis: In a saucepan with a thick bottom, put water, oil, salt and sugar. Bring to a boil and completely dissolve the butter.
    The dough is the basis:
In a saucepan with a thick bottom, put water, oil, salt and sugar. Bring to a boil and completely dissolve the butter.
  2. Remove from the heat and add the flour. Stir thoroughly and return to the fire.
    Remove from the heat and add the flour. Stir thoroughly and return to the fire.
  3. Brew the dough before combining it into a ball. Another signal for me is a slightly burnt bottom of the pan.
    Brew the dough before combining it into a ball. Another signal for me is a slightly burnt bottom of the pan.
  4. Transfer the dough to another container. And enter one egg at a time, beating thoroughly each time.
    Transfer the dough to another container. And enter one egg at a time, beating thoroughly each time.
  5. This is how the dough turned out.
    This is how the dough turned out.
  6. Distribute the dough in the form of 27X20 (I have Pyrex) in an even layer. Bake in a preheated 180"C oven for 30 minutes until Golden. Focus on your oven! P.S. To prevent the dough from sticking to the spatula, lightly brush it with butter.
    Distribute the dough in the form of 27X20 (I have Pyrex) in an even layer.
Bake in a preheated 180"C oven for 30 minutes until Golden.
Focus on your oven!
P.S. To prevent the dough from sticking to the spatula, lightly brush it with butter.
  7. The dough will all rise in bubbles, do not worry! When cooling in the form it will turn into...
    The dough will all rise in bubbles, do not worry! When cooling in the form it will turn into...
  8. ... here in such a beautiful base with sides and will take the shape of the form in which it was baked!
    ... here in such a beautiful base with sides and will take the shape of the form in which it was baked!
  9. Cream pudding: Heat the cream to 80 " C and place the white chocolate pieces in it. After 2 minutes, mix well until smooth.
    Cream pudding:
Heat the cream to 80 " C and place the white chocolate pieces in it.
After 2 minutes, mix well until smooth.
  10. Instant pudding, which does not require cooking, beat with milk using a whisk. Add cream cheese and melted chocolate to the pudding.
    Instant pudding, which does not require cooking, beat with milk using a whisk.
Add cream cheese and melted chocolate to the pudding.
  11. Beat everything with a whisk. P.S. If there is no instant pudding, cook the usual in this amount of milk, cool and continue with the recipe. I'm not a fan of ready-made creams, but in this case, the pudding fit just perfectly, and the cooking time was reduced.
    Beat everything with a whisk.
P.S. If there is no instant pudding, cook the usual in this amount of milk, cool and continue with the recipe.
I'm not a fan of ready-made creams, but in this case, the pudding fit just perfectly, and the cooking time was reduced.
  12. Carefully distribute the cream pudding over the entire surface. Put in the refrigerator.
    Carefully distribute the cream pudding over the entire surface.
Put in the refrigerator.
  13. Beat the cream with powdered sugar. Gently apply the cream pudding on top. Put in the refrigerator.
    Beat the cream with powdered sugar. Gently apply the cream pudding on top.
Put in the refrigerator.
  14. Ganache: Finely chop the chocolate. Heat the butter and cream ( I do this in the microwave).
    Ganache:
Finely chop the chocolate. Heat the butter and cream ( I do this in the microwave).
  15. Place the chocolate in the cream mixture and stir until smooth. Cool.
    Place the chocolate in the cream mixture and stir until smooth. Cool.
  16. Place the ganache in a cooking bag and apply random stains on top (you can do this with a spoon). The cake should cool well so that the cream stiffens and it is easier to cut, so let it spend the night in the refrigerator.
    Place the ganache in a cooking bag and apply random stains on top (you can do this with a spoon).
The cake should cool well so that the cream stiffens and it is easier to cut, so let it spend the night in the refrigerator.
  17. Cut into portions. And enjoy drinking Fragrant mulled wine! A good couple!
    Cut into portions. And enjoy drinking Fragrant mulled wine! A good couple!

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