Eclair Cake with Chocolate Ganache
Ingredients
- 1 cup water
- ½ cup unsalted butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 2 cups cold heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups cold milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 cup bittersweet chocolate, chopped
- 1 cup heavy cream
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Chill a mixing bowl in the freezer.
- Combine water, butter, and salt in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium; stir in flour. Cook and stir until mixture pulls away from the sides of the pan and forms a ball. Transfer to a mixing bowl and beat in eggs, one at a time, until fully incorporated. Spread dough evenly into the prepared baking dish.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on a wire rack.
- Pour 2 cups cold cream into the chilled bowl; whip until cream thickens, about 1 minute. Stir in confectioners' sugar and vanilla. Continue whipping until stiff peaks form. Chill whipped cream in the refrigerator until ready to use.
- Combine milk and pudding mix in a separate bowl; stir until creamy. Fold in whipped cream. Spread filling over cooled crust and refrigerate.
- Place chocolate in a heat-proof bowl. Bring 1 cup cream in a small saucepan over medium heat almost to a boil; pour over chocolate and let sit for 1 minute, then whisk until smooth. Cool until thickened, about 10 minutes.
- Pour chocolate ganache over cream filling, spreading to cover the entire surface. Refrigerate cake before serving at least 1 hour.
Source
Original recipe: View Original