How to make
Preparation of the cream: The milk is brought to a boil, during which time we mix all the ingredients without the butter until a smooth mixture is obtained.
After the milk has boiled, add it to the egg mixture in a thin stream and with continuous stirring.
Return it back onto heat and stir vigorously until the cream thickens and boil for 1 minute after it begins to bubble.
Let it cool to room temperature covered with cling film.
Beat the butter with a mixer for 3-5 minutes and add a little custard.
Leave it in the refrigerator to harden.
Éclair cake: Put the water, butter, salt and sugar in a saucepan and wait for it to boil, after boiling add the sifted flour, mix until a ball of dough is formed.
Transfer it into a bowl and add the eggs one at a time, mixing well.
Spread the resulting steamed dough in a rectangular baking pan on baking paper or a silicone mat.
Bake in a heated oven at 360°F (180°C) for 25-30 minutes.
Let the base cool to room temperature, spread the cream, roll it up, wrap it in baking paper and leave it in the freezer to harden for a few hours.
The finished sweet roll is sprinkled with powdered sugar.
The éclair roll is wonderful.
