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Do Enjoy These Two Takes (!) on a Giant Eclair Cake

Name: Do Enjoy These Two Takes (!) on a Giant Eclair Cake
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6
Ingredients: For the Easy Éclair Cake; 24 graham cracker sheets (14 ounces; 379g)1/4 cup powdered sugar (1 ounce; 28g); 1 teaspoon (15ml) vanilla extract; 2 1/2 cups (600ml) heavy whipping cream, divided; 1 recipe Pastry Cream , at room temperature, about 68°F (20°C); 1 1/2 cups chopped 56% semi-sweet chocolate (8 ounces; 226g); 1 tablespoon unsalted butter (1/2 ounce; 14g); For the Éclair Paris-Brest; For the Choux Pastry:; 1 recipe Choux Pastry (made with milk and water and the optional sugar), transferred to a pastry bag fitted with a 3/4-inch star tip; 1 large egg; 1 tablespoon (15ml) water; For the Crème Mousseline:; 226g (8 ounces) unsalted butter, softened to about 68°F (20°C); 1 recipe Pastry Cream , at room temperature, about 68°F (20°C); For the Chocolate Glaze:; 113g chopped semi-sweet chocolate, 56% cacao (4 ounces; 3/4 cup); 60g unsalted butter (2 ounces; 1/4 cup), cut into 1/2-inch cubes; 1 tablespoon (15g) light corn syrup; 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Prep Time

35m

Cook Time

Total Time

40m

This decadent recipe offers two unique takes on a giant eclair cake - an easy éclair cake with graham crackers, pastry cream, and chocolate, and an éclair Paris-Brest with choux pastry and creamy filling. Indulge in this delightful dessert that's perfect for any special occasion or celebration.

Eclair Cake

Chocolate Eclair Cake

Eclair Cake Recipe

Do Enjoy These Two Takes (!) on a Giant Eclair Cake Image

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Recipe Options

Ingredients

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For the Easy Éclair Cake

24 graham cracker sheets (14 ounces; 379g)1/4 cup powdered sugar (1 ounce; 28g)

1 teaspoon (15ml) vanilla extract

2 1/2 cups (600ml) heavy whipping cream, divided

1 recipe Pastry Cream , at room temperature, about 68°F (20°C)

1 1/2 cups chopped 56% semi-sweet chocolate (8 ounces; 226g)

1 tablespoon unsalted butter (1/2 ounce; 14g)

For the Éclair Paris-Brest

1 recipe Choux Pastry (made with milk and water and the optional sugar), transferred to a pastry bag fitted with a 3/4-inch star tip

1 tablespoon (15ml) water

226g (8 ounces) unsalted butter, softened to about 68°F (20°C)

1 recipe Pastry Cream , at room temperature, about 68°F (20°C)

113g chopped semi-sweet chocolate, 56% cacao (4 ounces; 3/4 cup)

60g unsalted butter (2 ounces; 1/4 cup), cut into 1/2-inch cubes

1 tablespoon (15g) light corn syrup

1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Do Enjoy These Two Takes (!) on a Giant Eclair Cake

Ingredients

For The Choux Pastry

For The Crème Mousseline

For The Chocolate Glaze

Steps

Nutrition Facts

Do Enjoy These Two Takes (!) on a Giant Eclair Cake

Ingredients

For The Choux Pastry

For The Crème Mousseline

For The Chocolate Glaze

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts