Eclair cake with sour cream
10 servings
60 minutes
The cream cake made of éclairs with sour cream is a refined dessert that embodies the traditions of European pastry making. The origins of éclairs trace back to French cuisine, and the combination with sour cream gives them softness and a delicate tang. This cake features an airy texture, a crispy shell of éclairs, and a rich creamy flavor that harmoniously complements the sweetness of sugar and chocolate crumbs. The simplicity of the ingredients makes it accessible, while the elegance of its presentation makes it a perfect decoration for a festive table. Each éclair soaked in sour cream becomes a true culinary masterpiece. This dessert does not require complex glazing or hours of preparation, but its taste can captivate from the first bite, filling the meal with warmth and enjoyment.
1
To prepare the dough: place water, butter, and salt in a pot and put it on the heat. Stir constantly until the butter melts and the water boils. Once the water boils, turn off the heat, add the flour, and quickly knead the dough. The dough forms a lump.
- Water: 1 glass
- Butter: 100 g
- Salt: pinch
- Wheat flour: 1 glass
2
Introduce the eggs one by one, carefully mixing until a homogeneous mass is achieved. The result is a soft, thick, shiny mixture.
- Chicken egg: 5 piece
3
Preheat the oven to 200 degrees. If you don't have a pastry syringe, take a transparent file (or a regular bag), place the dough in it, cut off a corner, and squeeze out sticks of varying lengths — from 5 to 10 cm on a baking sheet lined with parchment paper. Bake for 20 minutes, then reduce the temperature to 150 degrees and dry for 5-7 minutes. Turn off the oven, slightly open the door, and let cool.
4
Prepare the cream: whip the sour cream with sugar until the sugar is completely dissolved.
- Sour cream: 700 g
- Sugar: 1 glass
5
We dip each pastry in cream and place it on a plate, then sprinkle the cake with grated chocolate.
- Chocolate: 100 g