Whoever thought of making a chocolate éclair into a cake is my hero and a genius!! Well, of course a chocolate éclair is too small and leaves you screaming for more…..so here's a great big dish of this heavenly cake where you can have a great big chunk and drizzle it with as much chocolate sauce as your heart desires!!! Here's my version of this delicious, and surprisingly light and refreshing dessert. Enjoy!
Choux Crust
1 cup water
½ cup butter
1 cup flour
4 large eggs
Filling
6 cups milk
6 tablespoons sugar
6 tablespoons cornflour
3 eggs
vanilla
Topping
Whipped cream
Chocolate sauce
Method
½ cup butter
1 cup flour
4 large eggs
Filling
6 cups milk
6 tablespoons sugar
6 tablespoons cornflour
3 eggs
vanilla
Topping
Whipped cream
Chocolate sauce
Method
Preheat oven to 200. Lightly grease a glass baking dish (9'' x 13'')
To make your choux pastry place butter and water in a medium saucepan and bring to the boil. Remove from the heat and stir in the flour.
Now start adding 1 egg at a time and mix thoroughly until you have a thick batter. Spread mixture in your dish, covering up the sides too.
Bake for about 30-40 minutes until golden brown. Remove from the oven a leave to cool. The pastry when cooked will bubble up, don't touch or push the bubbles down.
To make the filling, heat the milk in a saucepan. Meanwhile, beat the rest of the ingredients and then slowly add the warmed milk, beating all the time. Heat again and stir until your custard is thick and velvety.
Once your custard and pastry have cooled down, pour custard into pastry case and leave in the fridge until completely set.
Cover with whipped cream.
When you serve, just let your guests drizzle with as much chocolate sauce as they desire!!
You can use a readymade chocolate sauce but here's a really easy recipe for you:
Melt 300g chocolate in a bowl over simmering water. Warm 300ml cream with 150ml milk and 25g butter. Stir into melted chocolate. Can be made and chilled a day ahead. Great for other desserts and of course ice-cream!! Just Yummmm!!
Androulla xxxx
Bake for about 30-40 minutes until golden brown. Remove from the oven a leave to cool. The pastry when cooked will bubble up, don't touch or push the bubbles down.
To make the filling, heat the milk in a saucepan. Meanwhile, beat the rest of the ingredients and then slowly add the warmed milk, beating all the time. Heat again and stir until your custard is thick and velvety.
Once your custard and pastry have cooled down, pour custard into pastry case and leave in the fridge until completely set.
Cover with whipped cream.
When you serve, just let your guests drizzle with as much chocolate sauce as they desire!!
You can use a readymade chocolate sauce but here's a really easy recipe for you:
Melt 300g chocolate in a bowl over simmering water. Warm 300ml cream with 150ml milk and 25g butter. Stir into melted chocolate. Can be made and chilled a day ahead. Great for other desserts and of course ice-cream!! Just Yummmm!!
Androulla xxxx
