Desserts
ChefRana Atwi
How to Make Eclair Cake
Eclair cake made with a clear, detailed home-style recipe! This light and famous French dessert is one every home cook will love making at home. Be sure to follow the baking method mentioned so the result turns out great :)
Eclair cake.. with a guaranteed homemade recipe and nothing better
Ingredients
Start here, then move straight into the method.
- Dough
- 1 cup water
- 50 g butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup flour
- 3 eggs
- A pinch of vanilla
- Cream patissiere filling
- 2 cups milk
- 2 1/2 tablespoons flour
- 1 tablespoon cornstarch
- 1 egg
- 1/2 cup sugar, or less to taste
- A small piece of butter or 1 teaspoon
- 1 packet whipped cream powder
- Chocolate sauce for dipping the eclairs
- Cream patissiere
- In a pot, put the milk, flour, cornstarch, sugar, and egg. Stir them cold until well combined, then place them over the heat while stirring constantly until the mixture thickens
- Turn off the heat and add the piece of butter, stirring until it melts
- Also from Rana, here is the recipe for Cocoa muhallabia
Method
Follow the cooking sequence without leaving the page.
- Place the water, sugar, salt and butter in a saucepan over the heat until the mixture boils... then add the flour, stirring quickly until a dough forms
- Set it aside until it cools; then begin adding the eggs gradually while beating continuously with an electric mixer until the dough becomes smooth
- Transfer the dough to a plastic bag or a pastry bag, snip the tip of the bag and pipe eclair fingers onto a baking sheet lined with parchment paper... shape them lengthwise as desired and about two finger-widths wide
- Bake in a preheated oven at 180°C on the middle rack for about 35 minutes without ever opening the oven door.. or adjust according to your oven’s power..Timers: 35 min
- Turn off the oven and leave it closed for about 10 to 15 minutes so the puffs do not collapseTimers: 15 min
- Remove the tray from the oven after that time and let the puffs cool completely
- Slice the éclairs in half and fill them with cold cream, then dip one side only in melted, liquid chocolate and decorate as desired.
- In a saucepan place the milk, flour, cornstarch, sugar and the egg; stir them cold until well combined, then put them on the stove and stir continuously until the mixture thickens
- Turn off the heat and add a knob of butter and stir until it melts
- Set the cream aside to cool
- Then beat in a packet of instant whipping cream (crème chantilly) with an electric mixer
- Chill it in the refrigerator to cool before using it for the filling
- Also from Rana: here is her cocoa muhallebi recipe
Recipe tags
DessertsInternationalVegetarianNut free
Notes and serving ideas
- Cocoa muhallabia
- Milk basbousa with cream
