Princes donuts and eclairs

Preparation steps

• Put water, butter and salt in a pot and bring to a boil. Remove from the heat and add the sifted flour at once with density. Cook, stirring constantly, with a food processor until the mass begins to separate from the pot, which will happen very quickly. Remove from the heat and mix one egg at a time into the hot dough. I mix with a mixer, spiral dough attachments. The mass must be smooth and shiny. Allow the dough to cool and mix in the baking powder in the cold.
• Preheat oven to 220 degrees. Line the baking tray with baking paper and run out with a pastry bag of walnut-sized roses (for princess donuts) and sticks 5-6 cm long (for eclairs). Leave a space between them as they will swell during baking.
• Bake for 25-30 minutes. Never open the oven. I bake them for exactly 25 minutes. Those 25 minutes I just forget about them, don’t open and don’t look. Remove the roasts, transfer to a griddle / plate and allow to cool. Bake the second round according to the same procedure.
• While the cakes are cooling make the cream. Cook both puddings according to the instructions on the bag, ie mix the dry ingredients with a little milk, add to the heated milk and cook until it thickens. Cover hot creams with cling film (to prevent shrimp from catching) and leave at room temperature to cool completely.
• Cut cold cakes with a sharp knife. For the eclairs, melt 100g of cooking chocolate, add 2-3 tablespoons of oil, dip a fork and spread on the upper halves of the eclairs. Allow to cool.
• When the creams have cooled, remove the vanilla pod from the princess donut cream, whip the sweet cream, divide in half and mix in both creams with a mixer. Try and add more powdered sugar if you want a sweeter cream. Fill halves of eclairs / princes donuts, cover with the other half and serve or refrigerate.