Giant Éclair Ring
In a medium saucepan, add the water, the milk, the sugar, the salt and the butter.Turn on the heat to medium-low and mix everything well until the butter is completely melted.Add the wheat flour and keep mixing until combined.Next, transfer everything to a large bowl and let it cool until it reaches room temperature.In a medium bowl, add the eggs and whisk them very well until they are fully dissolved.Add half of these beaten eggs to the dough we prepared and beat with an electric mixer.Next, add the other half of the beaten eggs, keep beating until smooth and transfer everything to a piping bag.Now, get a large baking sheet lined with parchment paper and place a medium lid in the center to be used as a guide.Add the dough we prepared and sliced almonds to taste.Take it to a preheated oven at 180° C (350° F) and bake for 50 minutes.In a medium saucepan, add the cornstarch, the eggs, the sugar, the vanilla powder, the milk and mix everything very well.Turn on the heat to medium-low and mix everything very well until it is smooth.Next, transfer this mixture to a large bowl, add the butter and beat everything well with an electric mixer for 5 minutes.Take it to the fridge and let it chill for at least 30 minutes.After the dough has baked, cut it in half and fill it with the cream we prepared.Top the filling with the other half of the baked dough, take the dessert to the fridge and let it chill for at least 30 minutes.Serve.
Ingredientes
- 250ml of Water
- 250ml of Milk
- 1 Teaspoon of Refined Sugar
- 1 Pinch of Salt
- 250g of Unsalted Butter
- 250g of Wheat Flour
- 5 Eggs
- Sliced Almonds to Taste
Cream
- 80g of Cornstarch
- 2 Eggs
- 150g of Refined Sugar
- 1 Teaspoon of Vanilla Powder
- 600ml of Milk
- 150g of Unsalted Butter
Modo de Fazer
In a medium saucepan, add the water, the milk, the sugar, the salt and the butter.
Turn on the heat to medium-low and mix everything well until the butter is completely melted.
Add the wheat flour and keep mixing until combined.
Next, transfer everything to a large bowl and let it cool until it reaches room temperature.
In a medium bowl, add the eggs and whisk them very well until they are fully dissolved.
Add half of these beaten eggs to the dough we prepared and beat with an electric mixer.
Next, add the other half of the beaten eggs, keep beating until smooth and transfer everything to a piping bag.
Now, get a large baking sheet lined with parchment paper and place a medium lid in the center to be used as a guide.
Add the dough we prepared and sliced almonds to taste.
Take it to a preheated oven at 180° C (350° F) and bake for 50 minutes.
In a medium saucepan, add the cornstarch, the eggs, the sugar, the vanilla powder, the milk and mix everything very well.
Turn on the heat to medium-low and mix everything very well until it is smooth.
Next, transfer this mixture to a large bowl, add the butter and beat everything well with an electric mixer for 5 minutes.
Take it to the fridge and let it chill for at least 30 minutes.
After the dough has baked, cut it in half and fill it with the cream we prepared.
Top the filling with the other half of the baked dough, take the dessert to the fridge and let it chill for at least 30 minutes.
Serve.
