I made this éclair cake for the first time for an anniversary, feeling a bit nervous since I don't often venture into cake-making. This time, it felt like the right moment, and I stuck to the recipe, making minor adjustments along the way. The silicone mold for cookies really helped, so I didn't have to struggle with filling the pastries. Everything came together more easily than I expected, and the result was well appreciated.
Quick Info
Total Time: about 6-7 hours (including cooling)
Preparation Time: 1 hour for dough, creams, and assembly (excluding cooling)
Baking Time: 35 minutes at 180°C
Servings: 12-14
Difficulty: medium
Type: festive éclair cake
Ingredients
Dough:
- 300 ml water
- 150 ml oil
- 7 eggs (may vary depending on size)
- 200 g all-purpose flour
Creams:
- 1500 ml milk (1.5% fat)
- 9 tablespoons brown sugar
- 2 packets strawberry-flavored pudding powder
- 1 packet caramel-flavored pudding powder
- 2 packets vanilla sugar
- 100 g dark chocolate chips
Chocolate Cream:
- 200 g cooking chocolate
- 50 ml water
- 100 g butter
Decoration:
- 50 g white chocolate chips
- 25 g sugar stars
- Chocolate glaze
Preparation Method
1. Preparing the Éclair Dough
Put the water and oil in a saucepan over heat. When it starts to boil, add all the flour at once and stir quickly with a wooden spoon until everything is incorporated and there are no lumps. Remove from heat and let it cool for 5-10 minutes.
Add the eggs one at a time, mixing well after each addition. The number of eggs may vary slightly depending on their size and the consistency of the dough. In the end, you should have a mixture that's neither too thick nor too runny—it should hold its shape but fall off the spoon.
If you have a silicone mold for cookies/pastries, generously fill each cavity with the dough. From this amount, you should get about 30 small pastries. If not, you can use a bag cut at one corner or a piping bag with a plain tip.
Put any remaining dough into a cake pan with removable sides and base. Level it slightly.
2. Baking
Place both the pastry mold and the cake pan with the remaining dough in a preheated oven at 180°C. Bake for about 35 minutes until lightly golden. Do not open the oven door during this time, or they will deflate.
Remove them to a wire rack to cool completely before using.
3. Pudding Creams
Prepare the strawberry and caramel puddings according to the instructions on the package, using the milk and sugar mentioned in the ingredients. Finally, divide the strawberry pudding in half; in one half, add the dark chocolate chips and gently mix to keep a marbled appearance.
Let the creams cool well before assembling.
4. Chocolate Cream for Filling the Pastries
Melt the chocolate with the water, either in a double boiler or in a heavy-bottomed pan over low heat. Once fully melted, add the butter and mix vigorously until you have a smooth and shiny cream.
5. Filling and Glazing the Pastries
Fill 20 of the pastries with the chocolate cream. The rest will be used only for decoration, so dip them in a thin layer of chocolate glaze and place them on a wire rack to cool.
6. Assembling the Cake
Place the cooled éclair base on a serving platter. Spread half of the strawberry pudding (the one with chocolate chips) over the base. Arrange the chocolate-filled pastries on top, then cover with the remaining marbled pudding and, on top, the caramel pudding, ensuring the pastries are completely covered.
Top with the glazed pastries, arranged as evenly as possible. Drizzle some chocolate glaze over the top in a thin stream, then sprinkle with white chocolate chips and sugar stars.
7. Cooling
The cake needs to chill in the refrigerator for at least 5 hours to set and allow the flavors to meld.
Why I Make This Recipe Often
I return to this cake when I want something impressive for the table that can be prepared in simple steps with readily available ingredients. It can be made a day in advance and keeps well in the fridge. The pastries from the choux dough add texture, and the creams can be adapted.
Tips and Variations
Tips
- Use room temperature eggs for the dough; it will be fluffier.
- Do not open the oven while baking the pastries.
- For assembly, wait until everything is completely cooled; otherwise, the creams will run.
- You can place the base on a cake board for easy transport.
- For a firmer cream, use less milk for the pudding.
Substitutions
- You can use vanilla pudding instead of strawberry if you don't have it on hand.
- The sugar stars can be replaced with any other edible decoration.
- Cooking chocolate can be substituted with any plain dark chocolate.
Variations
- For a different look, you can assemble the cake in a "tower" form, with the pastries arranged vertically.
- You can add some berries during assembly for color and freshness.
- If you don't have a silicone mold, pipe the pastries onto parchment paper.
Serving Ideas
The cake is cut with a thin-bladed knife dipped in hot water. It is served cold as a dessert for festive meals or anniversaries.
Frequently Asked Questions
1. Can I use butter instead of oil for the dough?
For this recipe, it's important to use oil, not butter, to achieve the right texture for the pastries.
2. What if I don't have a silicone mold?
You can use a sturdy bag with the tip cut off or a piping bag to form small mounds of dough directly on parchment paper.
3. Can I use other creams?
Yes, you can use any cream you like that is suitable for choux pastry cakes, but it needs to be firm enough to support the pastries.
4. Can the pastries be made a day in advance?
Yes, it's actually better to let them cool well overnight before assembly.
5. Can the cake be frozen?
I do not recommend it, as the dough and creams will not have the same texture upon thawing.
Nutritional Values (estimate per serving, for 14 servings)
Calories: approximately 370-410 kcal
Protein: 7-8 g
Fat: 18-20 g
Carbohydrates: 45-48 g
Values may vary depending on the puddings used and how much glaze is applied. It’s a rich cake with quite a bit of sugar and fat, suitable for occasional enjoyment.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. It should not be reheated. If left longer, the pastries will lose their crisp texture but will still taste good. I do not recommend freezing. Cut only what you will consume; keep the rest refrigerated.
Quick Info
Total Time: about 6-7 hours (including cooling)
Preparation Time: 1 hour for dough, creams, and assembly (excluding cooling)
Baking Time: 35 minutes at 180°C
Servings: 12-14
Difficulty: medium
Type: festive éclair cake
Ingredients
Dough:
- 300 ml water
- 150 ml oil
- 7 eggs (may vary depending on size)
- 200 g all-purpose flour
Creams:
- 1500 ml milk (1.5% fat)
- 9 tablespoons brown sugar
- 2 packets strawberry-flavored pudding powder
- 1 packet caramel-flavored pudding powder
- 2 packets vanilla sugar
- 100 g dark chocolate chips
Chocolate Cream:
- 200 g cooking chocolate
- 50 ml water
- 100 g butter
Decoration:
- 50 g white chocolate chips
- 25 g sugar stars
- Chocolate glaze
Preparation Method
1. Preparing the Éclair Dough
Put the water and oil in a saucepan over heat. When it starts to boil, add all the flour at once and stir quickly with a wooden spoon until everything is incorporated and there are no lumps. Remove from heat and let it cool for 5-10 minutes.
Add the eggs one at a time, mixing well after each addition. The number of eggs may vary slightly depending on their size and the consistency of the dough. In the end, you should have a mixture that's neither too thick nor too runny—it should hold its shape but fall off the spoon.
If you have a silicone mold for cookies/pastries, generously fill each cavity with the dough. From this amount, you should get about 30 small pastries. If not, you can use a bag cut at one corner or a piping bag with a plain tip.
Put any remaining dough into a cake pan with removable sides and base. Level it slightly.
2. Baking
Place both the pastry mold and the cake pan with the remaining dough in a preheated oven at 180°C. Bake for about 35 minutes until lightly golden. Do not open the oven door during this time, or they will deflate.
Remove them to a wire rack to cool completely before using.
3. Pudding Creams
Prepare the strawberry and caramel puddings according to the instructions on the package, using the milk and sugar mentioned in the ingredients. Finally, divide the strawberry pudding in half; in one half, add the dark chocolate chips and gently mix to keep a marbled appearance.
Let the creams cool well before assembling.
4. Chocolate Cream for Filling the Pastries
Melt the chocolate with the water, either in a double boiler or in a heavy-bottomed pan over low heat. Once fully melted, add the butter and mix vigorously until you have a smooth and shiny cream.
5. Filling and Glazing the Pastries
Fill 20 of the pastries with the chocolate cream. The rest will be used only for decoration, so dip them in a thin layer of chocolate glaze and place them on a wire rack to cool.
6. Assembling the Cake
Place the cooled éclair base on a serving platter. Spread half of the strawberry pudding (the one with chocolate chips) over the base. Arrange the chocolate-filled pastries on top, then cover with the remaining marbled pudding and, on top, the caramel pudding, ensuring the pastries are completely covered.
Top with the glazed pastries, arranged as evenly as possible. Drizzle some chocolate glaze over the top in a thin stream, then sprinkle with white chocolate chips and sugar stars.
7. Cooling
The cake needs to chill in the refrigerator for at least 5 hours to set and allow the flavors to meld.
Why I Make This Recipe Often
I return to this cake when I want something impressive for the table that can be prepared in simple steps with readily available ingredients. It can be made a day in advance and keeps well in the fridge. The pastries from the choux dough add texture, and the creams can be adapted.
Tips and Variations
Tips
- Use room temperature eggs for the dough; it will be fluffier.
- Do not open the oven while baking the pastries.
- For assembly, wait until everything is completely cooled; otherwise, the creams will run.
- You can place the base on a cake board for easy transport.
- For a firmer cream, use less milk for the pudding.
Substitutions
- You can use vanilla pudding instead of strawberry if you don't have it on hand.
- The sugar stars can be replaced with any other edible decoration.
- Cooking chocolate can be substituted with any plain dark chocolate.
Variations
- For a different look, you can assemble the cake in a "tower" form, with the pastries arranged vertically.
- You can add some berries during assembly for color and freshness.
- If you don't have a silicone mold, pipe the pastries onto parchment paper.
Serving Ideas
The cake is cut with a thin-bladed knife dipped in hot water. It is served cold as a dessert for festive meals or anniversaries.
Frequently Asked Questions
1. Can I use butter instead of oil for the dough?
For this recipe, it's important to use oil, not butter, to achieve the right texture for the pastries.
2. What if I don't have a silicone mold?
You can use a sturdy bag with the tip cut off or a piping bag to form small mounds of dough directly on parchment paper.
3. Can I use other creams?
Yes, you can use any cream you like that is suitable for choux pastry cakes, but it needs to be firm enough to support the pastries.
4. Can the pastries be made a day in advance?
Yes, it's actually better to let them cool well overnight before assembly.
5. Can the cake be frozen?
I do not recommend it, as the dough and creams will not have the same texture upon thawing.
Nutritional Values (estimate per serving, for 14 servings)
Calories: approximately 370-410 kcal
Protein: 7-8 g
Fat: 18-20 g
Carbohydrates: 45-48 g
Values may vary depending on the puddings used and how much glaze is applied. It’s a rich cake with quite a bit of sugar and fat, suitable for occasional enjoyment.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. It should not be reheated. If left longer, the pastries will lose their crisp texture but will still taste good. I do not recommend freezing. Cut only what you will consume; keep the rest refrigerated.