Preheat oven to 200 C. Spray 2 x Swiss roll baking pans size 36 x 28 cm with oil spray
113 g soft butter
1 cup water
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
In a bowl mix sifted flour, baking powder and salt together. In a medium saucepan bring water and butter to a boil.
When butter is melted, remove from heat and using a wooden spoon, add flour, baking powder and salt.
Return to stove and stir over low heat for 2 -3 mins or until dough comes away clean from the sides of saucepan and forms a ball.
Remove from heat and beat in your eggs, one at a time with mixer. Dough should be smooth and glossy.
Halve the dough and pour into prepared baking pans and spread evenly and smooth out with a spatula.
Bake for 20 to 25 mins until golden brown.
The dough will puff up in different shapes whilst baking. Remove from oven and cool on wire racks.
In a mixing bowl place 1 cup milk, flour, corn flour, egg yolks and vanilla essence.
Beat until all well combined and lump free.
In a medium saucepan bring the remaining 3 cups milk and sugar to the boil, stirring until all the sugar has dissolved.
Reduce heat and add the egg mixture stirring continuously until the custard starts to thicken like pudding, at least 2-3 mins.
Remove from heat and let custard cool completely at room temperature. Place a film of plastic wrap over the custard to prevent it forming a skin. Cool completely before beating in your butter.
Take butter and cream with a mixer until pale and smooth.
Now add spoonful of cooled custard to your butter and beat well then add another spoon of custard and continue beating etc, until all custard is incorporated into the butter mixture. Take 1 cooled cake and place in on baking parchment and cover with your custard.
Spread evenly and then add the other half of the cake and place it on top of the custard. Dust generously with sifted icing sugar and you have an eclair cake with peaks that look like mountains.
Place in fridge for at least an hour!
Recipe credit: Anias Kitchen
Prepared, tried and tested by: Gail Haselsteiner