Eclair Cake

Recipe by Catherine Pla, adapted from Food52

Makes one 8” x 8” cake

Eclair Cake

The deliciousness of an eclair, but in cake form. The idea comes from Carolina Gelen, making the wonderful taste of eclairs (pastry, custard, ganache) more accessible for everyone. There are 3 components to this dessert, but none are very difficult to master. The pastry cream can be made 2 days before.

Pastry Cream

• 2 c whole milk

• 2 t vanilla bean paste

• 1⁄4 t kosher salt

• 4 T cornstarch

• 1⁄2 c granulated sugar, divided

• 2 large eggs + 1 egg yolk

• 2 T unsalted butter, cubed

Pate a Choux

• 6 T (3 oz) butter, cut into 1⁄2” pieces

• 1⁄2 c water

• 1⁄2 c milk

• 1⁄4 t salt

• 1 1⁄2 c all-purpose flour

• 5 large eggs (have another on hand just in case)

Chocolate Ganache

• 1 c heavy cream

• 1⁄2 t kosher salt

• 1 c chopped semisweet chocolate

Pastry Cream: Heat milk, half the sugar, and the vanilla in a medium saucepan. In a mixing bowl, whisk together cornstarch, salt and sugar. Add the eggs and yolk, whisking until smooth. Add about half of the hot milk to the egg mixture, whisking all the time. Pour the egg/milk mix back into the hot milk pan and whisk constantly over medium heat until thickened, like whipped cream. To cook the cornstarch thoroughly, it will need to come just to the boiling point, so you will see a few bubbles break the surface. If it’s allowed to boil vigorously, it will curdle. Off heat, stir in the vanilla bean paste.

Strain pastry cream through a sieve. Let cool briefly, stirring so a skin doesn’t form on top, then whisk in butter, one tablespoon at a time. Cover with plastic wrap, pressing the wrap directly onto the cream to avoid a skin forming. Refrigerate (can be made 2 days in advance).

Pate a Choux: Preheat the oven to 400 degrees. Place butter, milk, water, and salt in a medium saucepan over low heat until butter melts. Increase heat and bring to a boil. Immediately remove the pan from the heat and add the flour all at once. Beat vigorously with a wooden spoon until the dough comes together in a mass around the spoon. Place the pan back on the heat and continue to cook, stirring, for a minute or two to dry out the dough.

Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for a minute to slightly cool the dough. With the mixer on medium, add the first four eggs one at a time, beating well to blend each egg before adding the next. Use a fork to beat the 5th egg and add some of it, checking the consistency of the dough. You want it to be shiny and elastic and stick to the sides of the bowl. Careful not to make your dough too liquid. You can always add more eggs, but can’t add more flour. Try the string test: place a bit of dough between your thumb and forefinger and pull apart. The dough should form a stretchy string about 1 1⁄2” long. Add more egg if you are not yet to this stage.

Trace two squares on a sheet of parchment, using an 8-inch square baking pan as a guide. Flip the parchment over, you should still be able to see the tracing. Pipe (I use a 1⁄2” tip) or spread the dough evenly inside the two squares, leaving a 1⁄2” border for the pastry to expand while baking. Bake at 400 degrees for 12 minutes, then lower the oven temperature to 375 and bake another 15 minutes. (Avoid opening the oven for the first 25 minutes of baking or you risk the pastry deflating). Lower the oven to 300 and let the squares dry out for another 5-10 minutes if needed. They should be puffed and golden brown. Transfer baked pastry squares to a wire rack to cool completely.

Ganache: In a medium saucepan, heat the cream and salt over medium heat until it reaches a simmer. Remove from the heat and add the chocolate. Wait a minute or two, then stir (don’t whisk) until ganache is smooth. Let cool until thickened.

Assemble the cake by trimming the cooled pastry squares as needed so they will fit into the 8x8” pan. Line the pan with parchment, letting the excess overhang to ease demolding. Place one choux square athe bottom of the pan. Evenly spread the pastry cream over the pastry. Place the second square on top. Spread the ganache evenly over the top. Cover and refrigerate 10 - 24 hours before slicing (helps to use a hot knife) and serving.