Ingredients for eclair:
1 cup water
1 stick butter
1 cup flour
4 large eggs
Ingredients for custard cream:
3 cups milk
3 1/2 tbs corn starch
1 1/2 cups of sugar
1 tbs vanilla bean paste or vanilla extract
1 pack (8 oz) cream cheese room temp
1 cup heavy whipping cream
1/2 cup powdered sugar
2-3 oz Chocolate, melted mixed with 1 tbsp whipping cream.
Preheat oven to 375F.
In the pot add water and butter. Bring it to a boil.
Add flour while mixing. Remove from the heat.
Mix well until it becomes one piece. Let it cool for about 30 min.
Custard Cream:Whip eggs until fluffy. Add sugar to the next step. Meanwhile start next step.
Mix sugar and corn starch in the cooking pot.
Add milk. Bring it almost to a boil. Move it aside from the burner.
Add vanilla bean paste to the eggs.
Next take a cup of hot milk, mix in the eggs while stirring it. And add another cup again.
Then pour slowly the egg mixture into the hot milk while stirring it. Return the mixture to the burner and heat on med-high until it becomes thicker. Just before it starts to boil. Cool it down completely.
Back to the batter:
Now the batter is cooled down add egg one at the time while stirring it.
Spread oil into balking dish.
Spread batter in 12 inch circle baking pan or glass 9x12 inch. Make the ends up.
Bake for 30-40 minutes or until golden brown. You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
Whip heavy whipping cream with powdered sugar until it's stiff.
You can spread it on top of custard cream or just mixed it all up together.
Whip cream cheese until fluffy then add cold custard cream and fold in whipping cream by hand or spread it on top.
Pour in to the eclair cake.
Melt about 2-3 oz of dark chocolate add 1 tbsp whipping cream and pour it on top.
Make swirls with a knife. Refrigerate for a few hrs.