Super delicious, creamy, appetizing and easy to prepare, this Éclair cake is a real hit. It makes the perfect choice for parties but also for a family weekend dinner.
I love éclairs and I was very happy to find this recipe because it gathers all the good parts of éclairs. This Éclair cake has a thin crust, plenty of vanilla custard, chocolate and whipped cream. It’s a delight! :). And if you don’t like vanilla custard you can replace it with chocolate custard, caramel custard or coffee custard. Make your favorite combo.
The crust is made from pâte à choux (Choux pastry), the same dough that we use to prepare éclair shells. It’s very easy to prepare with a handful of ingredients but you have to respect 2 important rules:
1. First, you have to “dry” the dough, meaning that you have to cook the batter for a few minutes (until a white film forms at the bottom of the pot.
2. Second, you have to bake the pastry in 2 steps. You should bake the pastry at high heat first, then reduce the heat. High heat helps the pastry to puff up and a lower heat helps the pastry to dry on the inside.
This pâte à choux can be replaced with puff pastry (see the vanilla custard slice recipe).
Allow the crust to cool then assemble the éclair cake: place the crust into a baking dish, spread vanilla custard, then melted chocolate, then whipped cream and finally drizzle some melted chocolate.
Now it comes the hardest part of this recipe: refrigerate the cake for a few hours (over night is even better) :).
You really have to try this éclair cake. It’s absolutely divine!
Ingredients for the éclair cake (for a 25/35cm – 9.84/13.7in baking dish)
For the pâte à choux (the crust)
– 150gr (1 cup and 2 tablespoons) flour
– 5 eggs
– 200 ml (3/4 cup 1 tablespoon and 1 teaspoon) milk
– 100 ml (1/2 cup minus 1 tablespoon) water
– 150 gr (1 and 1/3 stick) butter
– a pinch of salt
For the vanilla custard
– 500 ml (2 cups and 2 tablespoons) milk
– 4 egg yolks
– 150 gr (3/4 cup) sugar
– 50 gr (1/3 cup and 1 teaspoon) flour
– vanilla flavor
– 10 gr (0.35 oz) gelatin powder
– a few tablespoons of cold milk to soak the gelatin (see the instructions form the package)
– 300 ml (1 and 1/2 cup minus 1 tablespoon) whipping cream
For the chocolate layer
– 200 ml (1 cup minus 2 tablespoons) whipping cream
– 160 gr (5.64 oz) dark chocolate
You also need:
– 500 ml (2 cups and 2 tablespoons) whipping cream
– 50 gr (7 tablespoons) of icing sugar
How to make the éclair cake
You should start by preparing the the pâte à choux (the crust)
Place the baking dish into the preheated oven and bake at 200°C (392°F) for about 15 minutes. Then reduce the heat to 180°C (356°F) and continue to bake for another 15 minutes.