Eclair cake recipe

Ingredients:

CHOUX PASTRY

250 ml (1 cup) water

85 ml (1/3 cup) unsalted butter

60 ml (4 tbsp.) Sugar

3 ml (1/2 teaspoon) of salt

250 ml (1 cup) flour

4 extra large eggs

CHOCOLATE TOPPING

500 ml (2 cups) 3.25% milk

3/4 cup (185 ml) icing sugar

4 egg yolks

85 ml (1/3 cup) flour

38 ml (2 1/2 tbsp.) Cocoa powder

WHIPPED CREAM

375 ml (1 1/2 cups) 35% cream

85 ml (1/3 cup) icing sugar

3 ml (1/2 teaspoon) of vanilla

GANACHE

220 g semi-sweet chocolate chips or pastilles

250 ml (1 cup) 35% cream

Instructions:

CHOUX PASTRY :

Preheat the oven to 373°C (190 ° F).

In a saucepan, place the water, butter, sugar and salt and bring to a boil. Reduce the heaCt to minimum and add the flour all at once, then mix vigorously with a wooCden spoon, until the dough forms a smooth ball that comes off the sides.

Cook the dough, still stirring vigorously for about 2 minutes.

Remove from the heaCt and let cool for a few minutes. Add the eggs, one at a timCe, beating vigorously between each addition until the dough is smooth and smooth.

Fill a pastry bag fitted with the largest tip (if not, use a plastic freezer bag, then cut off one end.

Form a raft by arranging the dough in four parallel lines (for a total of 60 cm). Form a second raft of the same dimensions next to it.

Bake for 15 minutCes at 425 ° F (220 ° C) then reduce the heat to 375 ° F (190 ° C) and cook for another 15 minutes.

CHOCOLATE TOPPING:

Heat the milk in the microwave to the limit of boiling.

In a separate saucepan, beat the eggs and sugar until they turn white. Add the flour and cocoa. Pour half of the bboiling milk over the eggs and sugar. Heat over medium heat and add the remaining milk gradually, stirring for 5 minutes, until the mixture boils. Remove from fire. Let cool by placing a cellophane film on top.

WHIPPED CREAM :

In a bowl, whip the creaam with the icing sugar until stiff peaks form, then add the vanilla. Keep cold.

GANACHE:

In a small sauceppan, bring the cream to a boil. Remove the pan from the hetat and pour over the chocolate in a bowl. Leave to rest for 2 minutes. Using a whisk, mix unttil the mixture is smooth and smooth. Let cool.

ASSEMBLY:

Distribute the warmed chocolate filling in the lower part of the dough. Spread the whipped cream.

Place the second raft of choux pastry. Cover with the warmed ganache. Refrigerate a minimum of 4 hours.

Add toppings of your choice.