Chocolate Eclair Cake

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My master baker friend Susan G. was raving about this one cake she makes for friends and family, the chocolate eclair cake. And thanks to Susan, she provided me with the blueprint. I love eclairs but imagine the best eclair you ever eaten superimposed over a cake pan. I declare, you’re gonna love this eclair!

Chocolate Eclair Cake

Chocolate Eclair Cake, Pastry Shell Ingredients

Chocolate Eclair Cake

Chocolate Eclair Cake, Mix Pastry Shell Ingredients

Chocolate Eclair Cake

Chocolate Eclair Cake, Spread the dough evenly at bottom of baking dish

Chocolate Eclair Cake

Chocolate Eclair Cake, Bake the dough in oven until golden brown

Chocolate Eclair Cake

Chocolate Eclair Cake, Fold the whipped cream into the pudding

Chocolate Eclair Cake

Chocolate Eclair Cake, Spread the filling over the cooled crust

Chocolate Eclair Cake

Chocolate Eclair Cake, Pour hot cream over chopped chocolate

Chocolate Eclair Cake

Chocolate Eclair Cake, Pour the ganache over the cream filling

Chocolate Eclair Cake

Chocolate Eclair Cake, Serve and enjoy

Chocolate Eclair Cake

Chocolate Eclair Cake, Goes fast!

Chocolate Eclair Cake
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Buckle your seatbelt, this eclair cake is a party in your mouth.
Ingredients
  • Pastry Shell:
  • 1 cup water
  • ½ cup butter
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • Filling:
  • 2 cups cold heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 2 cups cold milk
  • Chocolate Ganache:
  • 1 cup bittersweet chocolate, chopped
  • 1 cup heavy cream
Instructions
  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
  2. Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
  3. Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
  4. Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
  5. Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
  6. Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.

 

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