Eclair Cake

The preparation of this stunningly delicious cake will begin with the basics of the dough:

1. Sift the flour.
2. Pour milk into a stainless steel saucepan, add water, butter, sugar and salt. Mix everything and bring to a boil.
3. When the contents of the pan boil, pour in the flour, mix with a wooden spatula, heat until the dough thickens, it becomes easy to lag behind the walls.
4. Now the dough needs to be mixed with a mixer at low speed for a minute so that it cools down faster.
5. Turn on the medium speed, break the egg into the dough, continue to beat until smooth. Then add the second egg and beat again until it is completely mixed with the dough. Also add the remaining eggs.
6. Cover the baking sheet with baking paper, draw a pencil on it an even circle of the diameter that is needed for your cake. I have it 28 cm.
7. Put the finished dough in a pastry cornet, you do not need to use the nozzle. Increase the hole to 2.5 cm in diameter.
8. Squeeze the dough out of the cornet according to the pattern in the form of a ring, then form a second ring inside the first one, put the third ring on top of the first two.
9. Form small balls from the remains of the dough on the baking sheet.
10. With wet fingers (so that the dough does not stick), smooth out the irregularities so that instead of three small rings, one large one turns out.
11. Put the baking sheet in a preheated oven to 200 degrees Celsius for 15 minutes, then reduce the temperature to 180 degrees and bake the cake base for another 45 minutes. Turn off the oven, let the base stand there for 5 minutes, then take it out and wait for it to cool completely.

While the cake base is baking, you can do the cream:

1. Pour the milk into a saucepan.
2. Add to the milk, vanilla, sugar, flour, egg, yolks and cream.
3. Mix all the ingredients with a whisk until smooth.
4. Put the pan on a low heat, heat until the cream thickens and begins to bubble. Stir continuously.
5. Wait until the cream cools down a little, put it in a pastry bag, put it in the refrigerator.

Let's continue making the cake - filling it with cream and decorating with icing:

1. Put the ring on a beautiful dish. Make a nozzle for a pastry bag in the form of a star holes around the ring every 5 cm, try to make them as inconspicuous as possible.
2. Insert a pastry bag into each hole and fill the ring with cream.
3. Fill small round blanks with cream in the same way.
4. In a small saucepan, mix the cream with invert syrup, put the container on medium heat and bring to a boil. After boiling, pour in the chocolate, keep on fire for a minute, stirring.
5. With the resulting glaze, when it cools down a little, picturesquely pour the cake so as to disguise the holes left under the chocolate after filling the ring with cream.
6. Roll small eclairs in powdered sugar, place them in the center of the cake ring.

The culinary masterpiece is ready! Bon appetit!