Eclair Cake with Sour Cream Frosting
Baking and Desserts • European
Description
Eclair Cake with Sour Cream Frosting
Ingredients
- Chicken Egg 5 pieces
- Butter 5 oz
- Water 10 fl oz
- Sour Cream 25 oz
- Sugar 10 fl oz
- Wheat Flour 10 fl oz
- Salt a pinch
- Chocolate 5 oz
Step-by-Step Guide
Step 1
Prepare the choux pastry: place water, butter, and salt in a saucepan 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 mix the dough. The dough should form a ball.
Step 2
Gradually add the eggs, mixing carefully each time until you achieve a uniform mass. The result should be a soft, thick, shiny mixture.
Step 3
Preheat the oven to 390°F. If you don't have a pastry bag, take a clear plastic file (or a regular bag), place the dough inside, cut off a corner, and squeeze out sticks of varying lengths — from 5 to 10 cm — onto a baking sheet lined with parchment paper. Bake for 20 minutes, then reduce the temperature to 300°F and dry for 5–7 minutes. Turn off the oven, slightly open the door, and let cool.
Step 4
Prepare the frosting: whip the sour cream with sugar until the sugar is completely dissolved.
Step 5
Dip each eclair into the frosting and place them on a plate, then sprinkle the cake with grated chocolate on top.
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