Desert Cake Ecler

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Preparation of the shells: put the water with the oil on the fire, and when it boils, add the flour all at once and mix well.

Take the composition off the heat, let it cool (it must withstand the touch of the dough, just be warm) and add the eggs one by one, one at a time, and mix well after each egg with a wooden spoon.

The tray is lined with baking paper and the eclairs are formed.

I used an ornament syringe to put them in the tray and then I put them in the preheated oven, for 25-30 minutes, or until they brown nicely.

I got 19 eclairs out of this composition.

Preparation of the cream: 400 ml of milk are boiled. The rest of the milk (100 ml) is mixed with the pudding powder and the 5 tablespoons of sugar and added over the hot milk, stirring continuously until it thickens enough. Leave to cool.

The eclaughter shells are cut in half and filled with cream.

I put melted finetti on top of the eclairs and put them in the fridge for 10 minutes to harden the chocolate, after which I also drew horizontal lines with finetti.

Have a good appetite!

Flat plate type bases, rectangular in shape, made of cardboard covered with foil resistant to moisture and grease, for displaying and serving mignon products, savory appetizers or.

Ecler cake, without baking

ingredients: 62 pieces simple biscuits, 1 liter of milk, 500 g vanilla pudding, 7 tablespoons sugar, 1 teaspoon vanilla essence, 500 g chocolate for household, 200 g cream for cooking, 150 g butter with 80% fat

Method of preparation: Mix the milk with the sugar, add the pudding and bring to a boil over low heat, stirring constantly until the pudding thickens. After it has thickened, turn off the heat and leave the pudding to cool, covered with cling film. After it has cooled, add the butter kept at room temperature, the vanilla essence and mix until you get a fine cream.

Assembling the cake. In a tray measuring 28 x18 cm, place a layer of biscuits next to each other.

Add a layer of pudding over it and level it lightly with a silicone spatula, then fill it with another layer of biscuits, and pudding and biscuits again.

The last layer should be biscuits.

Preparation of chocolate icing: Break the chocolate pieces and mix with sour cream, then put in a bowl in a bain marie and mix until all the chocolate has melted.

After the chocolate icing is melted, leave it to cool, then pour it over the biscuits in the tray, level it and leave the cake to cool for about 2-3 hours, then you can slice it into desired shapes.


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