How to Make Éclair Cake

Ingredients

• 1 cup water
• 3 tablespoons milk
• 1 cup flour
• 100 g butter
• A dash of vanilla
• A pinch of salt
• 4 eggs
• 2 tablespoons sugar
• Ingredients for the pastry cream (crème pâtissière):
• 3 egg yolks
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon custard powder
• 600 ml milk
• Method to make the cream:
• Use the crème pâtissière after it has cooled.

Method

1. Heat water, milk, sugar, vanilla, and butter on the stove. When the mixture boils, remove from heat and add flour, stirring quickly until the flour is incorporated.
2. Return the mixture to the heat and stir for about a minute, then remove from heat and let cool, stirring occasionally until it cools. Then add eggs one by one and whisk well.
3. Whisk until you obtain a creamy batter and place it in a pastry bag; pipe long thick strands onto a parchment-lined baking sheet or a greased sheet.
4. Bake the éclair shells in a hot oven on the middle rack, being careful to never open the oven during baking.
5. When the éclair shells begin to brown, turn off the bottom heat and turn on the top heat to brown the tops.
6. Turn off the oven but leave the éclairs inside to cool so they don’t collapse.
7. Prepare pastry cream aside and fill the éclairs with pastry cream, then decorate with melted chocolate with a little vegetable oil...
8. Whisk the eggs well with the vanilla, then add the sugar and continue whisking. Gradually add the flour and remaining ingredients and place the mixture over low heat, stirring constantly until it thickens and sets.