Eclair Cake With Chocolate Ganache
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Water1 cup
Butter1 tsp
Salt1 cup
All-Purpose Flour4
Eggs2 cups
Heavy Whipping Cream (cold)2 tbsps
Sugar (confectioners')1 tsp
Vanilla Extract2 cups
Milk (cold)1 cup
Heavy CreamDirections:
1
Preheat an oven to 400 degrees F (200 degrees C)
2
Grease a 9x13-inch baking dish
3
Place a mixing bowl in the freezer to chill
4
Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat
5
Reduce the heat to medium and stir in the flour
6
Cook and stir until the mixture pulls away from the sides of the pan and forms a ball
7
Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated
8
Spread the dough evenly in the bottom of the baking dish
9
Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes
10
(The dough will rise and make a boat shape, but should drop as it cools
11
) Cool completely on wire rack
12
Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream
13
Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract
14
Continue to whip until the cream forms stiff peaks
15
Refrigerate the whipped cream while you mix the pudding
16
Pour the pudding mixes and the milk into a mixing bowl and stir until creamy
17
Fold in the whipped cream
18
Spread the filling over the cooled crust and refrigerate
19
Place the chopped chocolate in a heat-proof bowl
20
Bring 1 cup of cream almost to a boil in a small saucepan over medium heat
21
Pour the hot cream over the chocolate and allow it to soften for 1 minute
22
Whisk the mixture until smooth
23
Let the mixture cool slightly to thicken, about 10 minutes
24
Pour the ganache over the cream filling, spreading to cover the entire surface
25
Return the pan to the refrigerator and chill for at least 1 hour before serving