Eclair Cake


°1 box Betty CrockerGolden Cake Mix

°1 box (4 servings) vanilla pudding mix

°75 ml (1/3 c) butter, softened, cut into small pieces

°125 ml (1/2 c) sour cream

°175 ml (3/4 c) milk

°3 large eggs

°310 ml (1 1/4 c) heavy whipping cream

°75 ml (1/3 c) sugar

°45 ml (3 tbsp.) flour

°0.5 ml (1/8 tsp) salt

°3 egg yolks

°3 ml (3/4 tsp) vanilla bean paste or pure vanilla extract

°60 ml (1/4 cup) heavy whipping cream

°15 ml (1 tbsp.) corn syrup

°113 g (4 oz) semi-sweet chocolate, finely chopped



CAKE: Line a long loaf pan (33 x 12.5 x 7.5 cm [13 x 5 x 3 in]) with aluminum foil. Spray any exposed surface with nonstick cooking spray. Preheat oven 175°C (350°F).


Blending cake mix, pudding mix, butter, sour cream, milk & eggs. Beat at low speed, using an electric mixer for 30 seconds. Increase the speed of the electric mixer to medium and beat for 2 minutes.


Pour the batter into the bread pan. Bake 48 to 52 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then remove cake from pan and place on wire rack to cool completely.


PASTRY CREAM: While the cake is baking, prepare the pastry cream. Heat the heavy whipping cream in a saucepan over medium heat until steam comes out of the pan. Remove from fire.


Whisk together flour, sugar, salt and egg yolks. Continue beating with a whisk while slowly pouring the hot cream in streams into the mixture.


Return mixture to saucepan, set heat to medium-low and whisk constantly until mixture thickens, 2 to 4 minutes.


Pour through a fine strainer over a bowl.


Press piece plastic wrap on top of pastry cream & refrigerate to chilled.


CHOCOLATE GLAZE: Combine heavy whipping cream, corn syrup and chocolate in microwaveable bowl. Heat in the microwave at maximum power for 30 seconds. Let stand in the microwave for 3 minutes.


Removing also stir to the mix is smooth. If necessary, heat in 10 second increments, stirring each time, until melted. Let cool and thicken slightly.


ASSEMBLE CAKE: Cut a 1-inch (2.5 cm) slice horizontally out of the cake to make the top and bottom more like two halves of an éclair. Save the slice for another use.


Spreading pastry cream between the two layers of cake. Drizzle chocolate icing on top of cake

Enjoy !

Post a Comment

Previous Post Next Post