Chocolate Éclaire Cake, a relatively simple cake to create, and oh, my! Divine. Step-by-step instructions (with photos) included.
Chocolate Éclaire Cake
Hi. It’s Lois in the kitchen at Recipe Idea Shop, talking about Chocolate Éclaire Cake. I got this recipe in the 1980s from a friend, Michelle Esser. I loved it then, and I love it now. Except now I make it with fresh ingredients and Homemade Vanilla Pudding (Jackie’s Pudding).
I have not yet tried it gluten free, but if you want to try it, I suggest you use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which seems to work quite well with baked goods.
Bob’s Red Mill makes excellent gluten free flours. The above 1-to-1 Baking Flour works especially well for baking cakes and pastries.
I decided to add the Chocolate Éclaire Cake recipe now because today is National Chocolate Éclaire Day. How cool is that? A whole day to eat chocolate éclaires! Don says a Chocolate Éclaire is filled with chocolate filling—and he probably knows because he lived in France as a kid—but I like it with Homemade Vanilla Pudding so that’s how I made it.
Making this recipe as a sheet cake and then splitting the cake to fill with pudding is a whole lot easier than making individual éclaires and filling them each with pudding. It’s pretty on a plate and amazingly delicious. One essential tool, however, is a good, long serrated knife like this:
Chocolate Éclaire Cake Recipe In Pictures
We enjoyed it for supper last night! Please try it and tell me how you like it by commenting below.
Chocolate Éclaire Cake Recipe
Chocolate Éclaire Cake
- 1 stick unsalted butter (8 tablespoons)
- 1 cup water
- 1 cup flour
- 4 eggs
- 2 cups Homemade Vanilla Pudding (or prepared pudding)
- 8 ounces whipping cream (whipped)
- 1 cup powdered sugar
- 2 tablespoons unsalted butter (softened)
- 2 ounces unsweetened baker's chocolate (melted)
- 2 tablespoons milk
- Heat oven to 400F degrees.
- Bring water and butter to boiling.
- Add flour and mix.
- Beat in eggs, one at a time.
- Grease a 9" x 13" cake pan and spread the mixture in the pan.
- Cut a hole in the center of the batter for air to escape.
- Bake for about 40 minutes until the pastry is golden brown.
- Remove pastry from oven and cool it on a wire rack for a few minutes.
- Cut the pastry in half (horizontally) so you have a top half and a bottom half.
- Mix the cold pudding with the whipped cream.
- Spread the mixture between the cooled pastry layers.
- Beat the frosting ingredients until smooth.
- Spread frosting over the top of the pastry.
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Chocolate Éclaire Cake Nutrition
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