Eclair Cake with Creamy Filling
Ingredients
Cream
- 3 cups of milk
- sugar (2 fingers less than 1 cup)
- 4 tablespoons of flour
- 1.30 tablespoons of starch
- 1 egg
- 1 pack of whipped cream
Dough
- 125 g butter
- 1.30 cups of water
- flour (1 spoon more than 1 cup)
- 1 pack of vanilla
- 4 eggs
Topping
- powdered sugar
Preparation
All ingredients required for the cream, except whipped cream, are whisked well and cooked over low heat until it thickens.
Leave it to cool; it is better if cooked one night in advance.
For the dough, add butter and vanilla to boiling water, then add flour and cook over low heat.
After the dough cools, add eggs one by one and whisk until smooth.
Put the dough into a piping bag, pipe onto a baking tray as shown in the video, and bake at 180°C.
Turn the cooked eclairs upside down, spread the cooled cream on them, and roll tightly.
Rest in the refrigerator for 2-3 hours, then serve with powdered sugar.
