This cake my mother often cooked as a child, so cook it yourself was particularly interesting and exciting. The taste of the cake was the same as I remembered it, and). This cake has many beneficial for these difficult times, the quality — it is one of the most economical of cakes that I have — a cook, and requires very little effort, the main thing — properly knead the dough for eclairs.
Egg chicken — 4 pcs.
Water — 1 cup
Butter — 100g
Flour — 1 cup
Salt — a pinch
Sour cream — 500 g
Sugar — 2/3 cup
Vanilla — pinch
1. To prepare the custard dough in a pan melt the butter with water and a pinch of salt. Then quickly Pour all the flour and mix with a spatula pastry, warm up for 1 minute and remove from heat.
2. We reserve the dough for 10 minutes to cool, then, whisking constantly, one is driven into the egg batter. Only when the egg is completely mixed into the test drive next. The dough must acquire a silky, smooth, uniform consistency.
3. shift the finished dough in a pastry bag and is deposited on the laid paper baking pan small band width of not more than 1 cm. We send in a preheated 180 degree oven for 10 minutes, then opens the door for a couple of millimeters steam outlet and leave baked eclairs with the door open for another 20 — 30 minutes until golden brown.
4. Finished cakes Let cool on a wire rack. To prepare the cream, beat cream with sugar and vanilla until smooth in a deep bowl. Dipped in cream eclairs and give soak for about 15 minutes and the bottom wall of the mold was covered with cling film and lay it received weight. Cover cake with cling film and send in the refrigerator for 3 — 5 hours, preferably overnight. Ready cake removed from the mold and decorate to your liking. Bon Appetit!