Dessert eclair cake with vanilla and coffee
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In a saucepan, boil the water with the oil and a pinch of salt. When the water boils, add the flour, mix vigorously, then remove from the heat and mix. Leave to cool, then add the baking powder and incorporate the eggs, one by one, mixing with the mixer after each one, for a good homogenization. So that the dough does not have lumps.
Fill a posh and form squares, in a square shape, of about 7 x 7 cm in a tray prepared with baking paper.
Put the tray in the preheated oven, over medium heat, 10 minutes, then remove the tray, prick the eclairs carefully so that the air comes out of them and does not remain raw inside, then put the tray back in the oven for another 15 minutes at small fire.
At the end, remove the eclairs and leave to cool.
This time, do not cut it in half, because we will stick 2 by 2 with cream.
In a saucepan, mix the yolks together with the milk, vanilla, sweetener and flour, mixing with a whisk. Boil the mixture over low heat until it thickens like a pudding, stirring constantly, so that it does not stick. Remove from the heat, add the butter and mix. Mix half of the cream together with the dark chocolate, ness and coffee. Leave to cool.
Put the milk, butter and the dark chocolate cover in a kettle and break it over low heat. Be careful because when the mixture boils, it swells and must be removed from the heat a little, then kept on the fire again, until it thickens slightly. Leave to cool for a few minutes.
Installation and decoration:
Fill a posh with vanilla cream and distribute nicely, thus gluing the eclairs two by two. The same is done with chocolate cream. Pour the chocolate icing, letting it drip and decorate with coconut flakes. Refrigerate.
Preparation time: approx. 2 h
Cooking time: 1 h
Portions: 22 pieces
If you liked my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2020/03/prajitura-ecler-cu-vanilie-si-cafea.html