Eclair Cake
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Dixie Ehrlich
| Cake | |
| 1 cup | water 1 stick butter |
| 1 cup | flour |
| 4 | eggs |
| Cream Filling Single recipe: I triple this recipe because it is so delicious! | |
| ½ cup | sugar |
| 5 T | flour |
| Dash | salt |
| 2 cups | milk |
| 2 | egg yolks, slightyly beaten |
| 1 t | vanilla |
Directions
Cake
1. Bring water and butter to boil
2. Remove from heat and add to flour all at one time
3. Use mixer and beat until dough forms a ball
4. Add eggs one at a time and beat
5. Beat until satin
6. Spread into greased 9x13 pan
7. Bake 10 min 425 and then 400 for 25 min. or when golden brown.
Cream Filling
1. Mix sugar, flour, and salt together.
2. I add the eggs first…maybe a little tiny bit of milk….and whisk this…
3. then add remainder of milk oh so gradually, whisking…
4. Place over pretty high heat….stirring constantly….watch the temp….check the bottom of pan as not to stick…..cook until it thickens….about 10 min.
5. cool, stirring occasionally to prevent a skim forming on top…add vanilla.
6. Pour this cream over the éclair cake, and let set in refrigator for at least 6 hours.
Fancy Look….add cool whip and drizzle chocolate sauce on top.
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