You can leave a comment on the post and I will get back to you within about 24 hours. If you have questions about this post or recipe, don’t hesitate to get in touch. You can refrigerate leftovers for up to 3 days, but it probably won’t last that long! Once you’ve added the whipped cream and ganache, the cake should be good to go in an additional 2 hours. You’ll need to chill the pastry cream layer for a good 3 hours or so. Once you have the pastry cream made, all you need to do is pour it onto your crust, spread it out to the edges making sure there are no gaps between the sides of the pan and the pastry cream, and then press plastic wrap on the surface to chill in the fridge. Let sit for 2-3 minutes so the hot cream can help to melt the cream cheese.Press the hot pastry cream through the strainer to catch any bits of egg that might have formed.Otherwise the cornstarch will thin out and you’ll end up with soup. Allow to boil, stirring and stirring, for 2 minutes. Bring the mixture to a boil, stirring constantly with a long-handled spoon or whisk.Put the room temperature cream cheese and vanilla into a large bowl with a strainer over the top.Mix milk, sugar, eggs, cornstarch, and salt in a medium sauce pan.The dough will work either way, so don’t shy away if you don’t have a stand mixer. I can let the dough beat and cool down for a minute or two before adding my eggs, one at a time. You can use a wooden spoon to vigorously stir in each egg, but I like to use my stand mixer. In part 2 of pate a choux making, you beat eggs in, one at a time. It will pretty much look like mashed potatoes when you’re done. Cook, stirring constantly, for 1-2 minutes to dry the dough out just a bit.Stir over medium heat until the flour absorbs all the liquid.Increase heat to high and bring to a boil, swirling the pan and/or stirring to make sure the butter is completely melted.Heat over medium heat until the butter is mostly melted.I use water if I’m going to make a savory filling. (You can also make cream puff dough with water. Place milk, butter, sugar, and salt in a heavy-bottomed saucepan.(You can also watch the video at the top of the post.) The only difference is that, rather than piping it in small mounds (profiteroles), larger mounds (cream puffs), or logs (eclairs), you just spread all the dough in a pan and bake in a hot oven. The dough for eclair cake is exactly the same dough you’d make to make cream puffs, profiteroles, and/or eclairs. If not, maybe 3-5 minutes to bring your cream to a boil on the stoveīefore we get to the recipe, we’re going in-depth on how to make choux pastry and how to make pastry cream so your eclair cake–that maybe you’re making completely from scratch for the first time ever–will come out perfectly! Making the Base Making Ganache: about 1-2 minutes if you use the microwave.This needs to chill completely, so allow at least 3 hours in the fridge Making pastry cream: about 20 minutes.It needs to cool down completely, so allow at least 1-1 1/2 hours for cooling Baking the pate a choux: about 30 minutes at 400F.Making pate a choux (on the stove and in the mixer): about 20 minutes. Here’s the approximate amount of time it will take you to make everything so you can decide what you can make from scratch and what you want to use a shortcut for. If you don’t have a ton of time, go ahead and use boxed pudding and cream cheese. What Makes This Recipe So Great?Įverything in this eclair dessert is made from scratch, so you’re getting eclair cake with homemade pudding and real whipped cream. With a layer of crisp choux pastry that gets sort of custardy on the bottom, rich vanilla pastry cream, freshly whipped cream, and just enough ganache to keep chocolate lovers interested, it’s hard to say no to a slice of eclair cake!įor my money, I want the first version, made with the choux pastry, but if I’m going to make the choux from scratch, I may as well go all in and make all the components.
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