Chocolate Eclair Cake Recipe (2024)

FAQs

What is eclair cake made of? ›

To make an éclair cake, simply top layers of graham crackers and creamy French vanilla pudding with a decadent homemade chocolate ganache before popping it into the fridge for a few hours to set. That's it!

To make eclairs, we pipe the choux pastry into logs and, once baked and cooled, filled with pastry cream and topped with a thick glaze. Choux pastry is super versatile, and the base for countless desserts such as creme puffs, churros, gougères, and more.

Chocolate Eclairs (éclairs au chocolat)

You can make the shells 2-3 days ahead and store them on the counter in an airtight container, then fill and dip them in ganache when you are about ready to serve them. You could even dip unfilled eclair shells in the ganache and refrigerate them, then fill with the pastry cream right when you plan to serve them.

Other than form and name, they are continents apart in taste. An American eclair is made from frozen ingredients such as frozen pre-separated egg whites and yolks and frozen pre-made cream. A French eclair is fresh: freshly separated eggs, freshly stirred creme, freshly picked or ground ingredients.

Chouquettes are a famous French pastry made from choux dough. They are small, hollow puffs filled with cream or custard and topped with chocolate sauce. They are also known as cream puffs, eclairs, and profiteroles. The ingredients for making chouquettes only need water, butter, flour, sugar, eggs, and vanilla extract.

The main differences between the three include the shape and serving method. Eclairs: Oblong choux pastry filled with cream and topped with a glaze or icing. Cream Puffs: Round choux pastry puffs filled with pastry cream and topped with icing or dusted with powdered sugar.

In other parts of the United States and Canada, such as the Mid-Atlantic and Central Canada, Long Johns are sometimes marketed as "éclairs"; the two pastries look similar but are created with different types of dough (steam-puffed vs. yeast-risen) and sometimes different fillings (the éclair may have chiboust cream).

An éclair is a long and thin individual cake made out of choux pastry. This fabulous dessert is topped with milk chocolate and filled with cream *queue drooling*. A donut is a fried dessert of sweet dough and is traditionally in the shape of a ring or ball.

As Serious Eats reported, luxury eclairs are the result of French chefs facing competition, and putting their skills to the test, which explains the high-end fillings and intricate decoration. For now, the Maitre Choux versions are made in the tiny kitchen beneath the shop.

Why are eclairs called nuns? ›

The recipe I settled on was religieuse, which translates as Nun and is a form of éclair. The religieuse are said to represent a nun in a habit and they were first created in 1540 by Catherine de Medici's Florentine pastry chef Panterelli.

To prevent eclairs from becoming soggy, it's important to ensure they are fully baked and properly cooled before filling them. Make sure the choux pastry shells are golden brown and crispy.

Food that's past its best before date, on the other hand, is still safe to eat. It might not taste as good as the manufacturers intended, but luckily you won't be risking an illness by eating it.

Answer: This can happen if your choux pastry wasn't thick enough, and too runny. It's important to make sure each egg is fully incorporated before adding the next one. It is also important not to open your oven and peak. This releases steam and can result in a soggy and flat éclair.

Product Description. Caramels with milk chocolate centres (18 %). Rich, golden caramel with a milk chocolate heart – individually wrapped as little parcels of chewy joy. Hand them out on car journeys or keep a few in your bag for whenever you need a classic taste of luxury.

Glucose Syrup, Sugar, Dried Whole milk, Palm Oil, Cocoa butter, Cocoa Mass, Dried whey (milk), Emulsifiers: E442, E471; Salt, Sodium Bicarbonate, Flavouring.

Choux paste – Éclair Paste – La Pate a Choux

In a saucepan bring to a boil the water, milk, sugar, salt and butter. Remove from heat and immediately add the sifted flour. Stir well until combined. Return to heat and stir until the dough releases from the sides and bottom.

An éclair is a long and thin individual cake made out of choux pastry. This fabulous dessert is topped with milk chocolate and filled with cream *queue drooling*. A donut is a fried dessert of sweet dough and is traditionally in the shape of a ring or ball. YUM.