Chocolate Eclair Cake
Luscious layers of the ingredients we love in Chocolate Eclairs. Unlike the French pastry, this all-in-one cake is so much easier, made with authentic cream filling and chocolate buttercream!
Chocolate Eclair Cake
Vanilla Creme Patisserie
1 cup sugar 1/2 cup flour or 1/4 cup cornstarch 1/2 teaspoon salt 3 1/2 cups milk or half & half 4 eggs yolks 3 tablespoons butter 2 teaspoons vanilla extract
11 ounce box of Vanilla Wafers
Chocolate Buttercream Frosting:
3/4 cup butter (1 1/2 sticks) softened 1/2 cup unsweetened cocoa powder 1/2 cups powdered sugar 1/4 cup milk 1 teaspoon vanilla extract dash of salt
To make Vanilla Cream (Pastry Cream)
-In a medium saucepan, combine flour, salt and sugar. Gradually stir in milk. Cook and stir frequently over medium heat till thickened and bubbly, about 10 minutes. Reduce heat, and cook and stir 2 minutes more. Remove from heat.
-Separate egg yolks from whites; discard whites or save for another purpose. Beat egg yolks slightly. Gradually whisk 1/2 cup of the hot mixture into yolks. Return egg mixture to saucepan, whisking briskly until it comes to a gentle boil then cook and stir 2 minutes more.
-Remove from heat. Stir in butter and vanilla. Allow to cool 15 - 20 minutes, stirring occasionally. Pour into a plastic or glass bowl and lay a piece of plastic wrap gently on the top of the pudding.
-Chill at least 1 hour.
To make Chocolate Buttercream:
-Place butter into a large mixing bowl and beat on medium speed until smooth and creamy - 2 minutes. In another bowl gently mix powdered sugar and cocoa together until all lumps are whisked out of the cocoa Add alternately with milk to the butter, mixing on low speed until the powdered/cocoa mixture is well absorbed. Add vanilla and salt and mix on high speed until smooth and creamy.
To assemble Eclair Cake:
-Lightly spray the bottom of am 8 X 10 inch baking pan with cooking spray. Place vanilla wafers over the bottom of the pan so that they are touching one another.
-Spread half the vanilla cream evenly over the bottom layer of cookies. Place another layer of cookies over the top of the 1st cream layer. Spread the remaining half of the vanilla cream over the 2nd layer of cookies.
-Place one more layer of cookies over the 2nd layer of vanilla cream. Then frost the top with the chocolate buttercream, by pouring and spreading evenly over the top. Cover loosely and chill for at least 4 hours or up to 24 hours. Makes 8 - 10 servings. (Garnish with fresh berries if desired.)
The authentic recipe isn’t difficult - it’s the constant stirring that may give you a bit of a workout. But don’t we all need one - both the workout and the delicious cream!
Place a layer of vanilla wafers on the bottom of your cake pan, then cover with a smooth layer of half of your vanilla pastry cream. Repeat the wafers, followed by vanilla cream again and finish off with a 3rd layer of vanilla wafers.
Pour and spread the chocolate buttercream over the top layer of vanilla wafers.
Cover loosely and chill for a minimum of 4 hours or up to 24 hours. Cut into squares and serve.
PERSNICKETY NOTES:
**Eclair cake can easily be made substituting prepared ingredients, rather than using homemade mixtures. Not to be snobbish, but please don’t serve it to a French person this way - or at least don’t call it an Eclair cake. But I have to admit, we all have those days. So for “those days”, below are the “helping hands” you can take advantage of - though of course, the pudding cake won’t taste as special:
-In place of Vanilla Creme Pattiserie (the filling), use 2 (3.4 ounce) packages instant vanilla pudding mix, combined with 3 1/2 cups milk. Allow to set in fridge for about 20 minutes. Then combine with 1 (8 ounce) container of whipped topping, thawed, until smooth.
-In place of the Chocolate Buttercream, use 1 can dark chocolate frosting and stir until smooth and softened. Frost the top of the cake.
