Eclair Cake

Get ready to impress your friends and family with this show-stopping Eclair Cake! This French-inspired dessert combines a light and airy cake with a rich and creamy pastry cream, all topped off with a sweet and smooth glaze.

It’s a decadent treat that’s sure to satisfy any sweet tooth.

Ready Time

2 hrs

Yields

6 servings

Ingredients

For the cake:
1 and 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
For the pastry cream:
1 cup (240ml) whole milk
1/4 cup (60g) granulated sugar
3 large egg yolks
1/2 teaspoon kosher salt
1/4 teaspoon pure vanilla extract
2 tablespoons (30g) unsalted butter, softened
1 cup (250ml) heavy cream
For the glaze:
1 cup (200g) confectioners’ sugar
2 tablespoons unsalted butter, softened
2-3 tablespoons whole milk

Instructions

Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside. In a large mixing bowl, using an electric mixer, beat the butter until creamy.

Add the eggs one at a time, beating well after each addition.

Beat in the vanilla extract. Gradually add the flour mixture to the butter mixture, beating until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 12-15 minutes or until the cake is golden brown and springs back when touched. Let the cake cool completely in the pan.

To make the pastry cream, in a medium saucepan, combine the milk, sugar, and salt.

Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk comes to a simmer. In a small bowl, whisk together the egg yolks and vanilla extract.

Gradually add a little of the warm milk mixture to the egg yolks, whisking constantly.

Pour the egg yolk mixture into the saucepan with the remaining milk mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the softened butter until melted.

Let cool to room temperature.

Cover the pastry cream with plastic wrap, pressing the wrap directly onto the surface of the cream. Refrigerate until chilled.

To assemble the cake, place the cooled cake on a serving plate.

Spread the pastry cream over the top of the cake. In a small bowl, whisk together the confectioners’ sugar, softened butter, and milk until smooth.

Drizzle the glaze over the top of the cake.

Refrigerate the cake for at least 30 minutes before slicing and serving.

Notes

For a tender crumb, make sure to not overmix the cake batter. Also, don’t open the oven door during the baking time, as this can cause the cake to sink.

When making the pastry cream, it’s essential to temper the egg yolks correctly to prevent scrambling.

Add the warm milk mixture to the egg yolks slowly and whisk constantly. The pastry cream needs to be cooled to room temperature before refrigerating, or it might not set properly.

Before assembling the cake, ensure the cake and pastry cream are completely cooled and set.

This will prevent a soggy cake. To get a smooth glaze, make sure the butter is at room temperature and whisk until smooth.

You can adjust the consistency of the glaze by adding more or less milk.

Refrigerate the assembled cake for at least 30 minutes to allow the flavors to meld together. Slice and serve!