Chocolate Eclair Cake
Home Cooking Adventure www.homecookingadventure.com
2 cups (500ml) milk
Bring to a boil
2 eggs
2/3 cup (135g) sugar
1/2 tsp (2g) salt
¼ cup (30g) cornstarch
1 tbsp (10g) cocoa powder
Mix to combine
Gradually incorporate the hot milk
Return to heat
Cook stirring constantly until thickens
4 oz (120g) semisweet chocolate
Stir until completely melted
Cover with plastic wrap
Cool to room temperature
⅓ cup (80ml) milk
⅓ cup (80ml) water
2 tsp (10g) sugar
1/2 tsp (2g) salt
2 oz (60g) unsalted butter
Bring to boil
1/2 cup (65g) flour
1/4 cup (30g) cocoa powder
Mix until homogeneous
Return to heat
Cook for 1-2 minutes more to pull out the moisture
Let cool slightly
3 eggs, one a time
Two 8 inch (20cm) pans, greased and lined with parchment paper
Divide choux pastry evenly
Bake at 375F (190C) for 25-30 minutes until puffed
Let cool
¾ cup (170g) butter, room temperature
Mix until creamy
Incorporate spoons of chocolate cream
Mix until well combined
1 tsp (5g) vanilla extract
Add a bit of chocolate cream
One pastry layer
Place a ring and acetate sheet
Add the chocolate cream
Fill the gaps with a bit of cream
Top with the second pastry layer
Refrigerate for 4-6 hours or better overnight
Dust with powdered sugar