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Eclair Cake

Eclair cake is a delicious and decadent dessert that is perfect for any occasion. It is made with a layer of eclairs, a layer of pastry cream, and a layer of chocolate ganache. The result is a rich and creamy cake that is sure to please everyone.

What is an eclair cake?

An eclair cake is a type of dessert that is made with a layer of eclairs, a layer of pastry cream, and a layer of chocolate ganache. The eclairs are typically filled with a chocolate or vanilla cream, and the pastry cream is made with milk, sugar, eggs, and flour. The chocolate ganache is made with chocolate, heavy cream, and butter.

Introduction to the recipe

This recipe for eclair cake is easy to follow and makes a delicious dessert that is perfect for any occasion. The eclairs are made from a simple choux pastry dough that is piped into long strips and baked until golden brown. The pastry cream is made with milk, sugar, eggs, and flour and is then flavored with vanilla extract. The chocolate ganache is made with chocolate, heavy cream, and butter and is then poured over the cooled eclairs and pastry cream. The cake is then chilled for several hours before serving.

Problems with making eclair cake

There are a few potential problems that you may encounter when making eclair cake. One common problem is that the choux pastry dough may not rise properly. This can be caused by a number of factors, such as using too much flour, not mixing the dough enough, or not baking the eclairs long enough. Another common problem is that the pastry cream may curdle. This can be caused by overcooking the cream or adding too much sugar. Finally, the chocolate ganache may seize up if it is too cold. This can be prevented by tempering the chocolate before adding the cream.

Step-by-step instructions for making eclair cake

1. To make the choux pastry dough, whisk together 1 cup of water, 1/2 cup of sugar, and 1/4 teaspoon of salt in a saucepan over medium heat. Bring the mixture to a boil, then remove from heat and add 1 cup of all-purpose flour all at once. Stir the mixture until the dough comes together and forms a ball.
2. Transfer the dough to a mixing bowl and beat on medium speed for 1 minute. Add 2 eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
3. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
4. Using a piping bag fitted with a large round tip, pipe the dough into 12-inch-long strips onto the prepared baking sheet. Bake the eclairs for 20-25 minutes, or until they are golden brown and puffed.
5. To make the pastry cream, whisk together 1 cup of milk, 1/4 cup of sugar, and 1/4 teaspoon of salt in a saucepan over medium heat. Bring the mixture to a simmer, then remove from heat. In a separate bowl, whisk together 2 egg yolks and 1 tablespoon of sugar. Add 1 tablespoon of the hot milk mixture to the egg yolks and whisk to combine. Slowly add the egg yolk mixture to the remaining hot milk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 1 teaspoon of vanilla extract.
6. Pour the pastry cream into a bowl and cover with plastic wrap. Refrigerate for at least 30 minutes, or overnight.
7. To make the chocolate ganache, melt 12 ounces of semisweet chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is completely melted and smooth. Remove from heat and let cool slightly. In a separate bowl, whisk together 1 cup of heavy cream and 1 tablespoon of butter. Bring the mixture to a simmer over medium heat, then remove from heat and add to the melted chocolate. Stir until the ganache is smooth and glossy.
8. To assemble the cake, place the cooled eclairs on a serving platter. Spread the pastry cream