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Dessert cake with eclairs and jelly

Dessert cake with eclairs and jelly

Category: Confectionery
Dessert cake with eclairs and jelly

Ingredients

DOUGH:
Water 1 tbsp.
Butter 150 g
Wheat flour 1 tbsp.
Salt pinch
Eggs 4 things.

Cooking method

  • Pour water into a saucepan, add sugar, add oil. Boil. Brew flour into the resulting mass. Remove from heat. Cool to 70 degrees (approx)
  • Knead in the eggs carefully (one at a time).
  • Stir the mixture until smooth.
  • I do all this in a Teflon ladle, knead with a wooden spatula (like a spoon).
  • Cover the baking sheet with baking paper or a non-stick mat, place eclairs at a distance from each other (medium-sized desirable).
  • Bake at T = 200 gr., 20 minutes, then reduce the heat to T = 170-180 * C and hold for another 10 minutes.
  • When cool, fill each eclair with cream.
  • I've got whipped cream (dry strawberry)
  • We make jelly before baking.
  • We take two glasses of your favorite compote, add 2 tbsp. l. gelatin. We dissolve it. After 30 minutes, heat up in the microwave. Fill in any shape. We cool and put in the refrigerator until it solidifies.
  • We cover the form with cling film (I have a glass dish for microwave) and lay the first row of eclairs with cream. top down.
  • Place pieces of jelly in between. Fill the voids with cream.
  • Second row in the same way. I put a layer of biscuit on top of the cream
  • 1.5 cm thick. I also baked it in advance.
  • I pressed the mass lightly and put it in the refrigerator for 3 hours.
  • Then she turned it over on a plate and decorated with grated chocolate.
  • You can melt the chocolate and apply the mesh to the cake.
  • Dessert cake with eclairs and jelly
  • Dessert cake with eclairs and jelly


Trishka
ANGELINA BLACKmore, Natasha, what an unusual cake, just two in one!
Took away in,!
toffee
ANGELINA BLACKmore, Natasha, don't post recipes so quickly. : DWe don't have time to cook, we don't have time to comment. How do you stuff eclairs through a syringe? Is it possible without it?
ANGELINA BLACKmore
Quote: Trishka
Carried away in
Will wait....
ANGELINA BLACKmore
Quote: iris. ka
How do you stuff eclairs through a syringe? Is it possible without it?
Ir, I cut off the lid, refill and close again like Shu's cakes.
marlanca
ANGELINA BLACKmore,

Natasha, when do you have time? I'm not talking about cooking .... but eating .... !!
Super, also took away ...
ANGELINA BLACKmore
Quote: marlanca
I'm not talking about cooking .... but eating ....
Well ... if you consider that it has been baked for the last 2-3 years ... then we probably live from hand to mouth .... not that and often happens.
Chef
Quote: iris. ka
Natasha, don't post your recipes so quickly. We do not have time not to cook, there is no time to comment.
Joining
Rada-dms
ANGELINA BLACKmore, yes, Natasha, all the recipes are gorgeous, but I don't have time to understand! And then they will go down, and they will have to search from memory. And when you look into it, then into the tabs, and here it is, the recipe, at hand! Thank you, great work has been done and the skill is felt!
Zoya
Quote: Chef
Joining
And me too.

The recipes are good. But the quality of the design suffers. For haste, not only nuances are lost, but also important points. For example, in this recipe, the ingredients do not contain some of the ingredients that are in the description (cream, compote, gelatin ...). I would like, if you really cook according to a recipe, then do not extract information from the text.
And it would be nice to see step-by-step photos in all recipes. This makes it easier for those interested in the recipe. Natasha, don't be offended. I want your wonderful recipes to look decent.


Natasha, thank you for your work and desire to introduce us to interesting recipes. Good luck to you !
ANGELINA BLACKmore
Quote: Zoy
The recipes are good. But the quality of the design suffers.For haste, not only nuances are lost, but also important points.
Everything that I put on, it was all prepared and photographed not yesterday, and not even a year ago .... Yes, and I photographed it just like that, as a souvenir)))) It was not supposed to be published anywhere. Therefore, I cannot fix anything.
ANGELINA BLACKmore
Quote: Rada-dms
Thank you, great work has been done and the skill is felt!
And thank you for your attention to my efforts!
Loksa
The first photo is gorgeous, you want to lick, you can probably whip the usual cream and add strawberry puree. I found about jelly in the text. I'll take it for myself, thanks!
ANGELINA BLACKmore
Oksana, I had the cream ready in a bag from the store. And you can whip any and add whatever your heart desires. In general, you can put any filler between the eclairs. This cake does not imply specifics, it is a purely fantasy dish. From the author, only the recipe for choux pastry for eclairs and IDEA was given. The rest is a matter of experiment, everything is by eye, everything to taste. If you want jelly, make jelly, if you want marmalade, throw it in, you don't want to, you can scare the marshmallow ... in short, for huntasia - not a plowed field)))
lungwort
Fine! There are no more words. All is said.
ANGELINA BLACKmore
Quote: lungwort
There are no more words. All is said
That's agreed.

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