Cake eclair

10 servings
3 hours 10 min

Start making this stunningly delicious cake with the dough base:
1. Sift through the flour.

2. Pour milk into a stainless steel saucepan, add water, butter, sugar and salt. Stir everything and bring to a boil.

3. When the contents of the pan boil, pour in the flour, stir with a wooden spatula, heat until the dough thickens, it becomes easy to lag behind the walls.

4. Now the dough needs to be mixed with a mixer at low speed for a minute in order for it to cool down faster.

5. Turn on the average speed, break the egg into the dough, continue to beat until smooth. Then add a second egg and whisk again until completely mixed with the dough. Also add the rest of the eggs.

6. Line the baking sheet with baking paper, draw a flat circle with a pencil on it of the diameter you need for your cake. I have this 28 cm.

7. Put the finished dough in the confectionery cornet, you do not need to use the nozzle. Increase the hole to

2. 5 cm in diameter.

8. Squeeze the dough from the cornet according to the template in the form of a ring, then form a second ring inside the first, put the third ring on top of the first two.

9. Form small balls from the leftover dough on the baking sheet. 10. With wet (so that the dough does not stick) fingers smooth the irregularities so that instead of three small rings, one large one. 1
1. Place the baking tray in an oven preheated to 200 degrees Celsius for 15 minutes, then reduce the temperature to 180 degrees and bake the base of the cake for a further 45 minutes. Turn off the oven, let the base stand there for 5 minutes, then remove and wait for it to cool completely. While the base of the cake is baking, you can do cream:
1. Pour the milk into a saucepan.

2. Add to the milk, vanillin, sugar, flour, egg, yolks and cream.

3. Stir all the ingredients together with a whisk until smooth.

4. Place the pan over a small heat, heat until the cream thickens and starts to bubble. Stir continuously.

5. Wait for the cream to cool a little, transfer it to a pastry bag, put it in the refrigerator. Let's continue making the cake - filling it with cream and decorating it with glaze:
1. Put the ring on a beautiful dish. Make a pastry bag nozzle in the form of a sprocket hole throughout the ring every 5 cm, try to make them as inconspicuous as possible.

2. Insert the pastry bag into each hole and fill the ring with cream.

3. In the same way, fill small round blanks with cream.

4. In a small saucepan, stir the cream with the invert syrup, place the container over medium heat and bring to a boil. After boiling, pour in the chocolate, keep on the heat for a minute, stirring.

5. The resulting glaze, when it cools a little, painterly pour over the cake so as to disguise the holes left after filling the ring with cream as chocolate.

6. Roll small eclercks in icing sugar, place them in the center of the cake ring. Culinary masterpiece is ready! Enjoy your meal!