Eclair cake

Put water butter and salt in a saucepan for the sauce dough. Cook and add the flour in 1x, mix firmly with spatula until all the flour has disappeared and bake 2 minutes further so that the dough dries out a little. Pour in a bowl and mix the eggs 1 by 1, until you get a nice smooth dough.

Take the size of your square baking tin and cut from a cardboard or draw the size on a baking paper. Do this 2 times. Place these cardboard patterns under your baking paper as a reference. Then spray 2 square pieces of puffing dough according to the pattern, iron evenly. Get the cardboard patterns from under the baking paper.

Bake the puffing dough for 25 minutes in preheated oven at 180 °. Turn around and bake for another 2 minutes. Your dough will have very funky shapes but let them cool with a grid on it so that it comes flat again, cut the edges to size from the cardboard patterns. Put one puffing dough in the form

For the vanilla filling, mix the sugar cornflour, eggs and vanilla energy in a bowl and beat a little foamy so that everything is nicely mixed together. Put the milk, cream and scraped vanilla pod in a saucepan and put to the boil. Once it starts to cook, pour half at the egg mixture. Mix everything well and then put everything together in the saucepan and set it on fire. Now keep beating well until it starts to "plop". Put off the heat and beat the butter well. Pour in the shape and iron well to the sides. Push the other stimulated square soil dough on it.

For the ganache: Put the chocolate in a bowl. Boil the cream and pour the cream on the chocolate. Let it stand for 2 minutes and then mix until a nice smooth chocolate sauce. Pour the chocolate sauce over the saucepan, iron out evenly and let cool 1 night in a fridge.

With a warm knife, which you always remove from boiling water and dry, cut the sides loose and then into 9 equal pieces. Serve with another touch Salt Flakes, delicious!