Indulge in the Decadent Eclair Cake with Rich Chocolate Ganache

This Eclair Cake with Chocolate Ganache is a heavenly dessert that combines the lightness of eclair pastry with the rich and velvety taste of chocolate ganache. It's a perfect dessert to impress your guests or simply treat yourself to a delicious indulgence. Made with layers of delicate eclair pastry, creamy custard, and topped with a luscious chocolate ganache, it's a dessert that will leave you craving for more. With a preparation time of just 30 minutes, you can easily whip up this elegant and mouthwatering dessert for any occasion.

Ingredients

• For the eclair pastry:
• - 1 cup water
• - 1/2 cup unsalted butter
• - 1 cup all-purpose flour
• - 4 large eggs
• For the custard filling:
• - 2 cups milk
• - 1/2 cup granulated sugar
• - 1/4 cup cornstarch
• - 4 large egg yolks
• - 2 teaspoons vanilla extract
• - 1/2 cup heavy cream, whipped
• For the chocolate ganache:
• - 1 cup heavy cream
• - 8 ounces semisweet chocolate, finely chopped
• - 2 tablespoons unsalted butter
• - 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish.
2. In a medium saucepan, bring water and butter to a boil over medium heat. Remove from heat and stir in flour until the mixture forms a ball.
3. Transfer the mixture to a mixing bowl and let it cool for 5 minutes.
4. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. Spread the pastry mixture evenly into the prepared baking dish, smoothing the top with a spatula.
6. Bake for 30-35 minutes or until the pastry is golden brown and puffed up. Remove from the oven and let it cool completely.
7. In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
8. Remove from heat and stir in vanilla extract. Transfer the custard to a bowl and let it cool to room temperature.
9. Once the custard has cooled, fold in the whipped cream until well combined.
10. Spread the custard filling evenly over the cooled eclair pastry in the baking dish.
11. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the finely chopped chocolate and butter in a heatproof bowl.
12. Let it sit for 1-2 minutes, then stir until smooth and glossy. Stir in vanilla extract.
13. Pour the chocolate ganache over the custard layer, spreading it evenly with a spatula.
14. Refrigerate the cake for at least 2 hours, or until the ganache is set.
15. Serve chilled and enjoy!

Interesting Facts