Éclair cake with rachel and yogurt

Instructions

1. Preheat the oven to 180°C. (no fan)
2. Prepare the cake layer: Crush the biscuits in the blender to fine crumbs. Melt the butter and add it to the biscuits. Stir well and pour the mixture into a 25cm-diameter cake tin covered with baking paper. Press the biscuits with a spoon or cup to form a cake layer. Put the tray in the oven for 10 minutes. Remove and set aside to cool down.
3. For the eclairs: Put the water, butter, and a pinch of salt in the casserole. As soon as the liquid boils, add the flour at once and vigorously stir with a spoon along the clockwise side until a ball forms. Remove from the heat and continue stirring for another 1 minute. Set aside the dough in the casserole to cool slightly and add the two eggs, one at a time. Stir well until a homogeneous mixture is obtained. Use a mixer. From this mixture, spoon a big walnut size ball and place in a tray covered with baking paper, lightly brushed with oil. Preheat the oven to 220°C. As soon as you put the eclairs in the oven, reduce the degrees to 180°C. Bake for about 35-40 minutes. You can immediately after removal make a small incision at the base from which you will fill the cream.
4. Eclair cream: Mix the flour and sugar. Add the yolks to them. Add 100 ml. cold milk. Mix. Heat remaining 400 ml. milk. After the milk boils gently pour it into the dry mixture, stirring constantly. You need to get a homogeneous mixture. Return to the heat and stir constantly until the mixture thickens. Add vanilla. Pour the cream into a pan and cover with foil so that no unpleasant crust is obtained. Leave to cool. You can make the cream the previous day.
5. Fill the eclairs with the chilled cream.
6. Cream for the cake: In a bowl put 6 tbsp cold water. Sprinkle the gelatin on top and set aside for 5 minutes. Melt the white chocolate in a water bath. Put the yogurt in the casserole and warm it for 2-3 minutes to 40°C. Add the gelatine. Do not allow the milk to boil. Stir with a fork until the gelatine has melted. Beat the whipping cream with a mixer until fluffy. Mix the milk with the chocolate and whipped cream.
7. Cut the rachel into 1cm cubes.
8. Assemble the cake: Pour 1/3 of the cake cream over the chilled biscuit layer and arrange the eclairs tightly. Between them, put pieces of rachael. Pour the remaining cream on top. Put the cake in the fridge for at least 5 hours. Then remove the rolling ring, garnish on top with pieces of crab and a little of the crab syrup.

• Servings : 12
• Ready in : 70 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Dessert, recipes for winter
• Ingredient : Butter, Caw-milk, Egg yolks, Eggs, Flour, Gelatine, Home-made-cookies, Sugar, Whipping cream, White chocolate, Yogurt