Cake “Big Eclair” Recipe
Unusual, unusual, with indescribably tender, unbroken (I can still lust for a long time!) taste – this cake just conquered all my family and friends!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Dough:
Cheese cream pudding:
Cream:
Ganache:
Instructions
  1. The dough is the base: In a saucepan with a thick bottom, pour water, oil, salt and sugar. Bring to a boil and completely dissolve the butter.
  2. Remove from heat and add flour. Mix thoroughly and return to the heat.
  3. Knead the dough before rolling 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.
  5. That’s how the dough turned out.
  6. Spread 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 brown. Focus on your oven! P.S. To prevent the dough from sticking to the spatula, lightly brush it with butter.
  7. All the dough will rise in bubbles, don’t worry! When cooling in the form , it will turn into..
  8. .. here, in such a beautiful form, the base with the sides will take the shape of the shape in which it was baked!
  9. Cream pudding: Preheat the cream to 80 °C and put pieces of white chocolate in them. After 2 minutes, mix well until smooth.
  10. Instant pudding, which does not require cooking, whisk with milk using a whisk. Add cream cheese and melted chocolate to the pudding.
  11. Whisk everything with a whisk. P.S. If there is no instant pudding, prepare the usual amount of milk in this amount, cool and continue according to the recipe. I’m not a fan of ready-made creams, but in this case the pudding came just perfect, and the cooking time was reduced.
  12. Carefully spread the cream pudding over the entire surface. Put it in the refrigerator.
  13. Whisk the cream with powdered sugar. Gently apply the cream pudding on top. Put it in the refrigerator.
  14. Ganache: Finely chop the chocolate. Preheat the butter and cream (I do it in the microwave).
  15. Put the chocolate in the creamy mixture and mix until smooth. Cool.
  16. Put the ganache in a cooking bag and apply it on top in any order (you can do it with a spoon). The cake should cool down well so that the cream freezes and it is easier to cut, so let it spend the night in the refrigerator.
  17. Cut into portions. And drink fragrant mulled wine with pleasure! A good couple!
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