Tuesday, March 1, 2016

Exotic eclair cake

Ingredients for 3 sheets of dough (25/25):
  • 250 grams of water
  • 130 grams of butter
  • 130 grams of flour
  • 3-4 eggs (depending how big they are)

Ingredients for the filling:
  • 1 liter of milk
  • 120 grams of sugar
  • 70 grams of flour
  • 9 egg yolks
  • half of a vanilla stick

  • 1 tamarillo fruit
  • 1 sweet granadilla fruit
  • 2 kiwi fruits
  • 6 passion fruits 
Ingredients for the decor:
  • 200 grams of fresh cream
  • 2 spoons with sugar
  • exotic fruits (some bits from the fruits used for the filling)

Some of the ingredients....

Prepare the filling:

Pour the milk in a pot and put it over fire.

Separately beat the egg yolks with the sugar for 6 minutes until they double the volume. Add the flour and mix.

When the milk starts boiling add the eggs / sugar / flour mixture and mix continuously until it becomes thick like a pudding.

Add the vanilla seeds and mix.

When ready let it cool!

Prepare the eclair dough:

In a pot, add the water and the butter and let it boil. When it starts boiling, remove from fire, add all the flour and mix very well. Let it cool!

When cooled, incorporate the eggs one by one.

Divide the composition in three parts.

Repeat the process below three times with each portion of dough:
- on a baking paper set the dough in a sieve-like shape.
- put it in the oven at 190 degrees Celsius for 5-10 minutes, then lower the heat at 150 degrees for another 5-10 minutes or until ready.

Prepare the fruits:

Clean and cut the kiwi fruits and set them aside.

Separately cut the passion fruits and the sweet granadilla and put them in a pot together with 1-2 spoons with sugar. Let them boil for a few minutes until it thickens a bit. Let it cool!

Clean and cut the tamarillo fruits. Put it in a pot together with 1-2 spoons with sugar and let it boil for a moment. Let it cool!

Assembling the cake:

Divide the filling in 3 parts. Do the same thing with the fruits.

On a plate add 1 layer of eclair dough, then the filling and the fruits: the chopped kiwis, some passion fruit and granadilla mixture and then a few slices of tamarillo.

Continue in the same manner with the second and third layer. 

Cover the third layer with the remaining filling.

Prepare the cover cream:

Beat the fresh cream with the sugar. Mix some juice from the caramelized tamarillo in the cream and then cover with it the entire cake.

Add the remaining fruits... and voila the cake :). I added above the cake some profiteroles, but you can do it without.

Put it in the fridge at least for 2 hours before serving.




Related Posts with Thumbnails