How to make
Divide the dough into two equal parts. From them we will prepare a cake and eclair base.
Heat 2/3 cup (150 ml) of water with 2.8 oz (80 g) of butter, a small pinch of salt and two spoons of sugar. When everything has melted and is ready to boil, pour 4.2 oz (120 g) of flour and stir intensively over low heat, until a smooth dough is obtained, which separates from the sides of the pot. Remove it from heat and leave it to cool for 10 minutes.
Crack the eggs one at a time and mix, until a homogeneous and smooth mixture is obtained. Do not add the next egg, until one egg is absorbed.
Fill the eclair dough into a piping bag and pipe it out into a circle with a smaller diameter than the cake tin in which you will arrange your eclair cake. Mine is 9.5″ (24 cm). When baking, the cake base will increase in size, so I put it in a large flat tray covered with baking paper. Afterwards, I cut from it as much as I need for the diameter of the cake.
Bake, until a golden color is obtained in an oven preheated to 390°F (200°C). Once it's ready, open the oven door and leave it like that, until it cools down.
Repeat the same procedure with the other half of the dough products, but this time pipe out individual eclairs in the shape of roses. Leave a space between them, so that they rise and bake in the same way.
Grab the tray, which you will assemble your cake in. Place the cake base in it, so that its edges are folded up, into which you will pour the cream. If it is very thick, you can cut it in half crosswise and make two separate ones. Use your imagination.
For the cake cream, we're going to make a Brulee, but to make it more practical, we're going to use whole eggs and we will boil them in a water bath instead of baking. It turns out wonderful and very delicate.
For it, heat the cream with the sugar and vanilla - only the inside of the pod. Once it is almost boiling, remove it from the heat and leave it to infuse, until it has almost cooled - about 1 hour.
Beat the eggs in a water bath, until a smooth mixture is obtained, then pour the cream in a thin stream while constantly stirring. Boil for 8 minutes at 160°F (70°C) and another 8 minutes at 180°F (80°C).
The cream will still be liquid, so wait 2-3 minutes and then pour half of it over the cake base, so that it does not come out of it. Leave it to set (refrigerate) and in the meantime fill the Crème Brûlée Eclairs with the remaining cream.
For the chocolate couverture, melt the dark chocolate with the butter or cream and the milk. Dilute as much as needed to liquefy well and dip the tips of the eclairs in one at a time. Leave the chocolate to harden.
Assemble the cake, by arranging the eclairs on top of the cake base with cream and finally cover with white chocolate melted with a little milk.
It is best to let the crème brûlée and chocolate eclair cake sit overnight before cutting and serving it.
Very light and tasty!
Enjoy!
