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My review
Eclair Cake with Chocolate Ganache
20
Laney Jane
"A delicious, creamy filling on top of a light choux pastry gets glazed with a rich chocolate ganache. This dessert sounds fancy but it is so easy to make and it's a definite crowd-pleaser!"
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Ingredients
2 h 40 m servings 530Original recipe yields 12 servings (1 9 x 13-inch dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
- Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
- Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
- Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
- Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
- Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 117145 Ratings
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Most helpful positive review
3/1/2012
This cake is amazing. It's one of the first desserts I've made that was completely finished by my family. It is even better the next day, so I would recommend making it the day before you plan o...
Most helpful critical review
12/24/2011
this was very easy to make but did use a lot of bowls, utensils, etc. and time. i had a feeling the faux cream filling (made with pudding mixes) was not going to be that great, and it wasn't. th...
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3/1/2012
This cake is amazing. It's one of the first desserts I've made that was completely finished by my family. It is even better the next day, so I would recommend making it the day before you plan o...
11/27/2011
UPDATE: the second time around I beat the dough a lot more, until it was more creamy, and it spread easily in the pan. It poofed up like the recipe said and wasn't as eggy tasting. It was perf...
2/28/2011
I can't say enough about this cake. It is delicious! The choux pastry is simple to make, and the slight saltiness of it is perfect with the creamy filling and chocolate ganache. I made it for...
11/21/2011
I think this is an amazing dessert. Everytime I make everyone raves how good it is. Very easy to make. I found if you use the better chocolate the ganache turns out perfect. I use Ghirardelli bi...
12/24/2011
this was very easy to make but did use a lot of bowls, utensils, etc. and time. i had a feeling the faux cream filling (made with pudding mixes) was not going to be that great, and it wasn't. th...
2/19/2011
I made this for my husband tonight, and he said it was the best dessert I've ever made. I agree. The flavor of the filling was perfect and the chocolate on top was so rich. This took me a bit of...
5/15/2011
I have made this several times, and everyone has always loved it. I have as of yet to actually make it as a single cake though. I have done it in mini loaf pans, and piped out like eclairs from ...
4/22/2011
I was almost going to make another recipe which used graham crackers, so glad I didn't! This was amazing! The pastry shell is a must for it to really taste like a real eclair. I used French vani...
3/17/2012
Wonderful! I used this recipe for all parts of the cake, but followed the directions for the shape of it from the Chocolate Eclair Torte recipe- dropping tablespoons of the dough in a circle ont...