The ganache should be properly chilled in order to get the eclair texture. 38.9g Tlowell123 This was amazing! It was perfect! Sarah-May 1 hartskitchen Everytime I make everyone raves how good it is. Step 2 The flavor of the filling was perfect and the chocolate on top was so rich. Servings:
It is even better the next day, so I would recommend making it the day before you plan on serving it so that the flavors really meld. Paola A. Hurel By will most probably not make again. I am looking for a reason to make it again soon! Freeze the beater(s) along with the mixing bowl and your whipped cream will form stiff peaks faster. It was a bit eggy; I might try it with 3 eggs instead of 4 next time. Rating: 5 stars Fold the melted chocolate into the crème pâtissière, then transfer to a bowl and immediately place a sheet of clingfilm over the surface to prevent a skin from forming.
The pastry shell is a must for it to really taste like a real eclair. Rating: 5 stars My crust didn't poof up like the recipe said so I was a little worried, but it came out just fine. Lisa_Shanelle 65 1 hr 45 mins Bring it to a slight boil and switch off the gas.
Everytime I make everyone raves how good it is. This took me a bit of time but it was quite easy and worth every minute. Becca : )
Congrats! And make sure your bowl is completely clean before attempting to whip the cream; that's why you whip it before you mix the pudding. Allow to set completely. BShannon It also must sit for 1-2 minutes before whisking it together.
12 I have as of yet to actually make it as a single cake though. I have tried other eclair cake recipes that call for graham cracker crumbs in layers and they do not have the delicious and realistic eclair taste that this recipe has. missymoe1201 It is wonderful! Saves on chopping chocolate also just dump the bag in a bowl and add the hot cream turns out perfect everytime. Thanks for the recipe! Call These Your Weeknight Warriors.