How to make
Prepare the eclairs in advance, so that they are ready when the cake is prepared.
Make the cake layers, by separating the yolks from the whites. Beat the egg whites with the sugar with a hand held mixer. Add the egg yolks one at a time while beating. Sift the flour and add it in portions, by stirring with swirling movements, until the flour is absorbed.
Add the croquant and mix, to distribute it well. Bake the cake layer in a 9.5″ (24 cm) diameter cake tin lined with baking paper. Bake for 20 minutes in an oven heated to 300°F (150°C). When it is ready, remove the cake layer and leave it to cool. Once it has cooled, cut the cake layer into two pieces.
Prepare the filling, by pouring the gelatin with a little cold water (2-3 tbsp.) and leave it to swell for a few minutes. Then heat about 2/5 cup (100 ml) of the confectionery cream and add the swollen gelatin. Stir, until it has completely melted.
Beat the sour cream and condensed milk with a mixer, until a homogeneous mixture is obtained. Add the cream with the gelatin in a thin stream while stirring. It is important that all products are at room temperature.
Whip the rest of the confectionery cream, until a fluffy mixture is obtained. Add it to the cream, by stirring with a swirling motion to keep it fluffy.
Assemble the eclair cake, by placing one cake layer in the cake tin. Spread half of the cream. Arrange the eclairs at a small distance from each other and cover with the remaining cream. Place the second sponge cake layer on top. Place the cake in the refrigerator for a few hours to set.
Whip the confectionery cream for the cake decoration. When the cake is ready, take it out of the mold and spread it on all sides with the whipped cream. Sprinkle with croquant on top and stick it to the sides. Decorate it as you like with a piping bag with a tip of your choice with the whipped cream.
Make the caramel by caramelizing the prepared sugar into a light caramel. Add the condensed milk and mix, until a homogeneous mixture is obtained. Stick the caramel mini eclairs in the middle of the cake using the caramel.
Enjoy!
