How to make
Beat the egg whites to white snow but one that is not hard so that the layers don't become crumbly. Add the sugar gradually while continuously whipping, then mix with the walnuts and flour and stir everything. Bake 2 identical layers of this mixture in a round form, covered with baking paper.
To make it more interesting you can bake them in a special cake form - a heart or other shape. Bake in a preheated 430°F (220 °C) oven and remove once cooled. Dissolve the pudding according to package directions.
Heat the milk with the sugar and mix with the pudding until thickened. Then mix the cream with the butter and liquid chocolate, until homogeneous. Allow to cool completely and mix with the beaten to snow cream.
In a lightly buttered form with removable sides, put the first layer, arrange the eclairs next to each other and pour 2/3 of the cream or until the eclairs are covered. Place the second layer, pour on the remaining cream and arrange more eclairs on top.
Put it in the fridge for 2 hours. Then carefully remove the sides of the form and pour the liquid chocolate or couverture chocolate coating on.
This is my own improvisation of the Sunday Éclair Cake.
