Cake "Éclair"

Description

I really wanted to bake something easy and festive. And then I came across the recipe for the cake "Saint honoré" and, as often happens to me, my imagination rushed away. The result delighted my family, so I decided to share the recipe with You.

Ingredients

Puff pastry

500 g
Butter

60 g
Water

0.5 cup
Salt

0.25 tsp
Flour

0.5 cup
Chicken egg

3 piece
Gelatin

15 g
Nougat

70 g
Cream

500 ml
Apricot

300 g
Milk

1 l
Sourdough

1 pack
Powdered sugar

15 g
Sugar

200 g

Cooking

So, let's start. Do not worry about this amount of ingredients, it's not as scary as it seems. Even before you need to make yoghurt from boiled milk, which will have the cream of Greek yogurt. In principle, those who have no such opportunity, this cream can be replaced by sour cream as the most similar in taste to usual for eclairs custard. Much more detail on the preparation of Greek yogurt will not, as it is described in detail in my other recipe, which will give below. So, prepare homemade yogurt from warm milk and yeast. I do it in the yogurt maker. Place it on folded in several layers of cheesecloth, suspended for several hours in order to drain the serum. When the yogurt reaches the consistency that it can be spread on bread - it's ready.

Add in the yoghurt powder, vanilla and mix well. Our cream is ready. I deliberately didn't make it too sweet, and you can adjust the sweetness according to your taste.

I used a ready-made powder with natural vanilla if you don't like, you can add a little vanilla sugar.

Let us the basis of our cake. Puff pastry thaw, roll out slightly and cut a circle in the diameter appropriate for your baking cakes.

Prepare choux pastry. To do this in a saucepan combine water, butter and salt, bring to a boil over high heat. Reduce the flame and add all the flour at once. Now knead vigorously until obtaining a homogeneous dough ball that easily detaches from the sides of the pan.

Remove the pan from the heat and allow dough to cool slightly, it should be warm but not hot, otherwise the eggs will curdle.. then one BY ONE enter the eggs and carefully until the flour is kneaded into dough. In the end, you should get a creamy batter a silk texture. I know from experience that the number of eggs can vary depending on the size of the eggs and flour.

Put a circle of puff pastry on a greased baking sheet. Choux dough we shift into a pastry bag or syringe. If those are not available, you can use the normal tight package with cut area. Press out the dough on our base of puff pastry in a circle in a spiral. The rest of the dough formed on a separate baking sheet balls - this stage can be performed with a teaspoon.

Bake the base for the cake 15 minutes in a preheated 210 degree oven. Then reduce the temperature to 180 degrees, place in oven and cookie sheet with the balls and bake another 25 minutes.

Take out when done, the pastries and the base for the cake out of the oven, allow to cool and stuffed with using a pastry bag or syringe our cream of Greek yogurt.

Set aside until our eclairs aside and make cream of nougat. I have not found it in its pure form and used candy with nougat, chocolate only added to the taste of my cream.

For the cream, nougat, cut into pieces, add 50ml of cream and melt in a water bath. Gelatin dissolve in small amount of hot cream and add to the melted nougat. Mix well to dissolve gelatin. Put the cream in the refrigerator for 10 minutes, at this time, whisk the remaining cream and once the cream begins to harden, it is mixed into the whipped cream. I slightly missed this point and I had to once again beat with a mixer together.

The dough is placed in a cake form.

Holes in spiral filled with apricots. I used homemade canned apricots in their own juice, but I think that is a very good fit and plums, and peaches.

Spread on top the cream of nougat. And put the cake in the fridge to harden for 15-20 minutes. In the meantime, prepare the caramel. What in a saucepan combine water with sugar and cook, stirring constantly, until Golden brown, removing the resulting foam. Caramel then remove from heat and abruptly cool by putting the saucepan in a bowl of ice or cold water.

As soon as the cream from nougat frozen, take out the cake from the refrigerator and finish cooking it. For this eclairs dip the bottom in the caramel...

... and put them in a circle on the cake.

The top and decorate with caramel and sprinkle with grated chocolate.

The cake turns out very tender and juicy.

Air cream from nougat, fresh fruit and light dairy sour cream of Greek yogurt to give a delicious taste.

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