Eclair cake

Eclair cake


7 people made this

About this recipe: A celebration size version of an eclair for dinner party or Christmas dessert. It looks and tastes divine. Using ready made custard really speeds things up.

VAL_51 Essex, England, UK

Serves: 8 

  • For the pastry
  • 250ml water
  • 110g butter
  • 125g plain flour
  • pinch salt
  • 4 eggs
  • For the filling
  • 1 (400g) tin custard
  • 280ml cream, whipped to soft peaks
  • For the topping
  • 200g dark chocolate, broken up
  • 180ml single cream

Prep:20min  ›  Cook:35min  ›  Extra time:1hr chilling  ›  Ready in:1hr55min 

  1. Preheat oven to 200 C / Gas 6.
  2. To make the choux pastry base: In a large saucepan, heat butter and water until all the butter has melted. Add flour and pinch of salt; reduce heat to low. Cook and stir with a wooden spoon until it forms a dough. Transfer to a large bowl or food processor. Beat in eggs, one at a time, beating well after each egg.
  3. Spread in bottom and up the sides of a baking dish. Bake for 35 minutes. Cool completely.
  4. Meanwhile, make the cream filling. In a large bowl, fold the whipped cream into the ready made custard. Spread over cooled pastry and put in the fridge until chocolate topping is ready.
  5. Melt the chocolate over low heat and stir in the cream. Leave aside to cool and thicken (about 10 minutes). Spread the cool, chocolate sauce over the top of the cream filling and put in fridge to set.

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Reviews (2)


What size of baking tray did you use? X only one star just so I could post once I've tried the recipe i will update. - 02 Sep 2014


Made this for my partner who loves eclairs & it went down a treat. I never make desserts so was a bit scared of attempting choux pastry but this was incredibly easy (and tasty!). I used half the ingredients which made the perfect amount in a medium sized dish and was enough for 6 portions. My hand held blender worked fine for the pastry & for the cream too. I also added some white chocolate shavings on top for decoration. Thanks for sharing. - 15 Feb 2014

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