Best  Chocolate Eclair Cake

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.

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.

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