Chocolate Eclair Torte

Deb Crane

By
@songchef

Fluffy clouds of wonderful pastry, layered with creamy fresh vanilla custard and Chocolate. Impressive desert that will have everyone swooning! I have been making this ever since I can remember. I believe I found this recipe many years ago in Bon Appetit magazine. It has never failed to get rave reviews! It isnt as complicated as in might sound. The effort is well worth it! You can make the custard ahead of time. Just cover the top of the custard with plastic wrap, making sure it touches the surface so as not to form a "skin" This will keep for several days in the fridge. The custard alone is to die for!


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Comments:

Serves:

8-10

Method:

Bake

Ingredients

FOR THE PATE A CHOU

1/2 c
chopped walnuts
2 Tbsp
sugar
1 c
water
1/2 c
(1 stick) butter, cut into pieces
1 c
flour
4
eggs

FOR THE CUSTARD

3/4 c
sugar
3 Tbsp
cornstarch
2 1/2 c
milk
3
eggs
2 tsp
vanilla extract
6 Tbsp
powdered sugar
1/4 c
(1/2 stick) butter, room temperature

FOR THE CHOCOLATE GLAZE

4 oz
semisweet chocolate
3 Tbsp
butter

Directions Step-By-Step

1
FOR THE PATE A CHOU:
Mix walnuts and sugar; set aside.
Combine water and butter in medium saucepan and bring to a rolling boil. Reduce heat and add flour all at once. Beat until dough forms a ball and no longer sticks to the sides of the pan. Remove from heat and add eggs one at a time,beating until mixture loses its sheen before adding next egg.
2
Preheat oven to 400 degrees.
Lightly grease 3 9 inch round cake pans. Divide pate a chou evenly among the pans. Spread to edges with spatula. Sprinkle with sugar/walnut mixture.
Bake 15 minute. Press down with spatula.
Reduce oven temperature to 375 degrees and continue baking until dough is lightly browned,about 15 minutes.
Turn off heat, and open the oven door and let pastry stand 10 minutes in the cooling oven. Remove from pans and let layers cool completely on wire racks.
3
FOR THE CUSTARD:
Stir sugar and cornstarch together in a heavy saucepan. Whisk in milk and eggs until thoroughly combined. Bring to a boil over medium heat,whisking constantly until thickened (about 5 minutes).
Immediately set pan in sink partially filled with cold water and stir custard until cool.
Add vanilla. Beat powdered sugar and butter in a medium bowl until smooth. Add custard a few tablespoons at a time and beat until thoroughly mixed.
Can be covered and stored in the Fridge at this point.
4
FOR THE CHOCOLATE GLAZE:
Melt chocolate and butter together over low heat. Working quickly, drizzle over each layer of pate a chou.
5
TO ASSEMBLE:
Place one layer, chocolate side up, on platter. Mound half of the custard in center. Add second layer chocolate side up and press lightly to spread custard. Repeat with remaining custard and top layer.
Chill.
Just before serving, whip cream and pipe around top and sides of torte.
Cut with sawing motion to prevent filling from oozing out of sides of the torte.

About this Recipe

Main Ingredient: Eggs
Regional Style: French