Chocolate Eclairs Filled with Cream
Rice Pudding (Thermomix).
In the bowl with the egg yolks, add the water, oil, the other half of the sugar, the lemon zest and the vanilla flavouring.
Beat well until you obtain a homogeneous mixture.
Mix the flour with the baking powder and sift over the bowl with the egg yolks. Beat until you obtain a thick dough.
Gradually incorporate the meringue into the egg yolk and flour mixture. Use folding movements with a spatula to keep out the air bubbles. Continue until you obtain a homogeneous and airy dough.
Pour the dough into the greased mould and smooth the surface. Bake for 55 minutes. After 45 minutes, check to see if the surface is firm. If it is, poke it with a toothpick to check that the inside is cooked.
Once it’s done, remove it from the oven and tap it on the counter to stop it from falling. Unmold it while it’s hot and place it upside down to get a smooth surface.
If you use a larger pan, the cake will be lower and the baking time will be shorter.
Make sure your oven maintains a constant temperature. If your cake rises quickly and then falls, it’s because the temperature is too high. Reduce the temperature for next time.
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