Custard cake with cream and jam

Description

The eclairs?? - You might say. No, the classic éclairs in my recipe there. I often bake the popovers in our house they go to cheer. That's only to dump them for me the whole story. Break with a knife to their fragile structure, to me, impermissible, and dump their thick cream by the bag or syringe does not always work. Here, I slightly fantasized, and why not make a favorite cake in a slightly different form. Classic base, creamy cheese with a cream and incredibly fragrant, slightly sour jam. It's simple and incredibly delicious. You are welcome.

Ingredients

Jam

100 g
Chicken egg

3 piece
Margarine

100 g
Water

180 ml
Flour

160 g
Cream

130 g
Cheese

50 g
Powdered sugar

50 g
Dark chocolate

30 g

Cooking

Prepare the dough. In a saucepan pour water, add margarine. Put on the fire. When the margarine has completely melted, remove the pan from the heat. Add the flour and carefully stir with a spatula to obtain a homogeneous dough. Leave for 10 minutes to cool completely.

One to drive the eggs, whisking the batter with a mixer. Do not disable the mixer, until a homogeneous, viscous mass. At first the dough will be liquid, it gradually thickens.

Our cake was smooth and beautiful, you should draw on the baking paper the same circles.

Using a pastry bag to make blanks for future cupcake.

Apply the dough around the edge of the circle. Half of workpieces will be round and half round with a hole in the middle.

Preheat the oven to 180 degrees, to put our procurement and bake for 25-30 minutes in the oven the process is NOT OPEN. Round billet I'm a little flattened.

Prepare the cream. Cream whisk until stable peaks. Add the powdered sugar and cheese (the ideal would be to take the cottage cheese, I had cheese, and wanted to run to the store, in order not to lose the inspiration))). Again to beat. The cream turns fluffy and very tender.