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Tuesday, April 23, 2013

Chocolate Eclair Cake Recipe

One of our favorite desserts is Chocolate Eclair Cake. It definitely falls under the quick and easy category.  Home made Chocolate Eclair Cake is so Easy to make with these step-by-step pictures. I like to make it with real custard pudding and real whipping cream  with vanilla bean. It's perfect dessert for parties.


   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
4 eggs
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.  
Enjoy!







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18 comments:

  1. This looks absolutely amazing, thanks for the recipe!

    ReplyDelete
    Replies
    1. You are welcome Rosie:)
      Enjoy╰⊰✿

      Delete
  2. Looks amazing.... however I do have a question... in the ingredients, you show 4 eggs in the eclair part and then 4 eggs again for the custard. Is that correct??? Can't wait to try this. thanks

    ReplyDelete
    Replies
    1. Thank you Gigi:))) Yes, it's 8 eggs all together:)
      Enjoy♥¸.•*´¯*♥

      Delete
  3. are the eggs for the eclair added after adding flour and taken off heat or after it cooks for 30 min?? thanks...looks yummy!!

    ReplyDelete
    Replies
    1. It does not need to cook. It needs to be cooled when adding eggs.
      Enjoy-:¦:-

      Delete
  4. This looks fantastic Lea! can't wait to try it!

    ReplyDelete
    Replies
    1. .·:*¨¨*:·.Thank.*¨*.you.·:*¨¨*:·.

      Delete
  5. Too bad my birthday is not that close so I don't have an excuse to make such wonderful cake..

    ReplyDelete
    Replies
    1. I hope you love it as much as we do:)

      Delete
  6. wow, that looks awesome, love the swirl design.

    ReplyDelete
    Replies
    1. (¯`*•.¸(¯`´•...Thanks...•´´¯)¸.•´´¯)

      Delete
  7. Replies
    1. Well there is easier way just skip making custard. Use 2 small packs of instant vanilla pudding mixed with 3 cups milk. Hope this will be less confusing:)

      Delete
  8. Oh wow! Sound so delicious and looks gorgeous!!
    Featuring you tonight!

    ReplyDelete
  9. Hi lea! How much sugar is needed when beating the eggs for the custard? How much sugar is needed when mixing it with cornstarch?

    ReplyDelete
  10. Sorry, my directions were wrong. Whip eggs with out sugar and add 1 1/2 cups of sugar to the corn starch.
    All fixed now. :)

    ReplyDelete

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