Best  Chocolate Eclair Cake

Indulge in the classic French treat with this Chocolate Eclair Cake! Featuring a delicate choux pastry shell filled with pastry cream and topped with a chocolate glaze, this dessert is sure to impress

Ingredients:

For the Pastry Cream – ▢2 ½ c or 600 ml milk – ▢¾ c or 160 gr sugar – ▢6 ½ tablespoon  – ▢2 eggs extra large – ▢1 teaspoon vanilla – ▢⅞ c or 200 gr butter softened For the Choux Pastry – ▢1 c + 2 teaspoon water – ▢5 tablespoon or 100 gr butter – ▢1 tablespoon sugar – ▢⅛ teaspoon salt – ▢1 c flour – ▢5 eggs extra large For the Chocolate Glaze – ▢½ c chocolate chips  – ▢⅓ c heavy cream – ▢4 tablespoon sliced almonds

1. Prepare the pastry cream. In a medium saucepan add milk and half portion of the sugar and bring everything to a low simmer. At the same time, in a medium bowl whisk together eggs, remaining sugar and corn starch. When milk starts to simmer, pour 1 ladle of it into the egg and corn starch mixture and whisk constantly until no lumps remain.

Add the remaining milk, whisk until smooth and transfer everything back into the saucepan. Bring everything to a low boil and cook for one minute. Remove custard from the heat, transfer to the heatproof bowl, cover with a food film and place on a counter to cool off.

In a large bowl beat the butter with vanilla. Fold cooled custard into the butter and mix until cream is smooth. Refrigerate while you work with the rest of the ingredients.

2. Make Choux Pastry.  In a medium pot combine water, butter, sugar and salt and bring everything to a boil.

Add flour and using a wooden spoon whisk vigorously until no lumps remain. You should work the dough until a thin film forms at the bottom of the pot.

Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the dough with no white lumps. Continue whisking in the remaining eggs, one at a time. Your Pâte à Choux should be smooth and elastic.

3. Arrange the dough on a baking sheet Cover the baking sheet with a parchment wrap. With wet hands arrange half of the dough on the baking sheet and smooth it out.  Bake in a preheated to 375 F oven for 15 minutes. Without opening the door!, reduce the temperature to 320 F and continue baking for 18-20 minutes until top is slightly golden brown. Bake the remaining dough.

4. Cut Choux Pastry. Arrange baked layers of Choux Pastry one on top of the other and cut in half crosswise.

5. Cover with pastry cream. Liberally spread ⅓ of pastry cream over the first layer of Choux Pastry. Repeat layers. Top with remaining cake layer.

6. Drizzle and garnish Place chocolate chips and cream in a microwave-safe dish and heat in 10 seconds intervals until chocolate melts. Whisk until smooth. Dip fork into the chocolate and drizzle it over the cake. Sprinkle with sliced almonds and serve!

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