Eclair Cake (Carolinas) With Vanilla Cream
Ingredients:
1 kg of eclair (carolinas) without the filling
1 pound vanilla cream
Other Ingredients:
500 grs. Of melted milk chocolate in a water bath or microwave for 30 seconds at a time.
500 to 800 grs. Of whole medium fresh strawberries
Way of preparing:
Cut the carolines in half as if it were to be stuffed. Book it.
Lay a high round shape with foil.
Distribute the carolines in the bottom of the shape with the cut side facing up.
In turn place the carolinas of coast with the cut part turned inwards.
The first layer is carolines.
The second layer is vanilla cream filling
The third layer is carolinas
The last layer is carolines facing the cut side down
Place the carolinas and the stuffing in alternating layers, until finished.
When finished assembling the carolines cake, fold the foil to close tightly. It's kind of a tight package.
Bring to ice for 6 to 12 hours.
Pull the refrigerator out of the way, removing the foil.
Cover with chocolate to the melted milk, give the thermal shock so as not to lose the shine.
Garnish on top and back with fresh strawberries.
If you want you can put chopped strawberries over the filling.
If you want you can exchange the strawberries for cherries in drained syrup
Filling:
Vanilla Cream
Ingredients:
1 liter of cow's milk or long life
1 can of condensed milk
4 tablespoons of cornstarch or sifted wheat flour
1 tablespoon margarine
2 well beaten egg yolks until foamed or passed through the sieve
2 tablespoons of sugar or to taste
1 tablespoon vanilla
How to prepare Vanilla Cream:
Mix all the ingredients well or beat everything in the blender.
Bring to the heat stirring constantly until thickened and well cooked.
Place on a refractory rectangular smooth well paper wrap with film well next to the cream to not create bark.
After that it hardened to assemble the cake in alternate layers.
If you are eating the same day you can put strawberries on top with a few drops of lemon and a little sugar, or sweetener.
Note:
Eclair is French pasta
If you like you can decorate with egg yarn, placing from top to bottom,.
Ingredients:
1 kg of eclair (carolinas) without the filling
1 pound vanilla cream
Other Ingredients:
500 grs. Of melted milk chocolate in a water bath or microwave for 30 seconds at a time.
500 to 800 grs. Of whole medium fresh strawberries
Way of preparing:
Cut the carolines in half as if it were to be stuffed. Book it.
Lay a high round shape with foil.
Distribute the carolines in the bottom of the shape with the cut side facing up.
In turn place the carolinas of coast with the cut part turned inwards.
The first layer is carolines.
The second layer is vanilla cream filling
The third layer is carolinas
The last layer is carolines facing the cut side down
Place the carolinas and the stuffing in alternating layers, until finished.
When finished assembling the carolines cake, fold the foil to close tightly. It's kind of a tight package.
Bring to ice for 6 to 12 hours.
Pull the refrigerator out of the way, removing the foil.
Cover with chocolate to the melted milk, give the thermal shock so as not to lose the shine.
Garnish on top and back with fresh strawberries.
If you want you can put chopped strawberries over the filling.
If you want you can exchange the strawberries for cherries in drained syrup
Filling:
Vanilla Cream
Ingredients:
1 liter of cow's milk or long life
1 can of condensed milk
4 tablespoons of cornstarch or sifted wheat flour
1 tablespoon margarine
2 well beaten egg yolks until foamed or passed through the sieve
2 tablespoons of sugar or to taste
1 tablespoon vanilla
How to prepare Vanilla Cream:
Mix all the ingredients well or beat everything in the blender.
Bring to the heat stirring constantly until thickened and well cooked.
Place on a refractory rectangular smooth well paper wrap with film well next to the cream to not create bark.
After that it hardened to assemble the cake in alternate layers.
If you are eating the same day you can put strawberries on top with a few drops of lemon and a little sugar, or sweetener.
Note:
Eclair is French pasta
If you like you can decorate with egg yarn, placing from top to bottom,.
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