Custardy Chocolate Éclair Cake | In The Kitchen With 

Food52 Resident Carolina Gelen shares a recipe that has all the same components of a chocolate éclair-pastry! custard! ganache!-with way less worry than the French classic. No more individual portions and instead, bake big squares of pâte à choux and fill them with pastry cream like a layer cake. Yum! GET THE RECIPE ►► f52.co/3JBkI3h
Also featured in this video
Five Two Ultimate Baking Tool Set: f52.co/3m9H03E
Five Two Essential Stock Pot: f52.co/3sNGmuF
PREP TIME: 11 hours
COOK TIME: 55 minutes
SERVES: 9
INGREDIENTS
Pastry Cream:
1/2 cup (99 grams) granulated sugar
4 large egg yolks
1/3 cup (37 grams) cornstarch
1/4 teaspoon kosher salt
1 1/2 cups (341 grams) whole milk
1/2 cup (114 grams) heavy cream
1/2 vanilla bean (or ½ teaspoon vanilla extract)
2 tablespoons (29 grams) unsalted butter, cubed
Pâte à Choux:
1/2 cup (114 grams) whole milk
1/4 cup (57 grams) unsalted butter
1 teaspoon (4 grams) fine sea salt
1 1/2 cups (180 grams) bread flour (or all-purpose flour)
5 large eggs (have an extra 2 on hand, just in case)
Chocolate Ganache:
1 cup (227 grams) heavy cream
1/2 teaspoon kosher salt
1 cup (170 grams) chopped dark or semisweet chocolate (or chips)
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
TikTok: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.