Éclair Cake Recipe on Food52
"This recipe has all the same components of a chocolate éclair—pastry! custard! ganache!—with way less worry than the French classic...."
INGREDIENTS
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Pastry Cream:<\/em>
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1/2 cup (99 grams) granulated sugar
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4 large egg yolks
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1/3 cup (37 grams) cornstarch
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1/4 teaspoon kosher salt
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1 1/2 cups (341 grams) whole milk
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1/2 cup (114 grams) heavy cream
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1/2 vanilla bean (or ½ teaspoon vanilla extract)
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2 tablespoons (29 grams) unsalted butter, cubed
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Pâte à Choux:<\/em>
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1/2 cup (114 grams) whole milk
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1/4 cup (57 grams) unsalted butter
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1 teaspoon (4 grams) fine sea salt
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1 1/2 cups (180 grams) bread flour (or all-purpose flour)
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5 large eggs (have an extra 2 on hand, just in case)
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Chocolate Ganache:<\/em>
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1 cup (227 grams) heavy cream
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1/2 teaspoon kosher salt
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1 cup (170 grams) chopped dark or semisweet chocolate (or chips)
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