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Eclair Cake with Chocolate Ganache
Eclair Cake with Chocolate Ganache
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
160 minutes
Easy crowd-friendly chocolate pastry bake - no piping needed!
Ingredients:
  • 1 cup water
  • 0.5 cup butter
  • 0.25 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 cups cold heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 2 cups cold milk
  • 1 cup bittersweet chocolate, chopped
  • 1 cup heavy cream
Instructions:
  • Preheat the oven to 400°F (200°C), grease a 9x13-inch baking dish, and chill a mixing bowl in the freezer.
  • In a medium saucepan, bring water, butter, and salt to a boil over medium-high heat. Stir in flour and cook until the mixture forms a ball and pulls away from the sides of the pan. Transfer to a mixing bowl and beat in eggs one at a time until fully incorporated. Spread dough evenly in the baking dish.
  • Bake the pastry in the preheated oven for 25 to 30 minutes until golden brown. Let it cool completely on a wire rack.
  • 1. Take out the frosty mixing bowl from the freezer and add 2 cups of cold whipping cream. Whip until thickened, for about 1 minute. Then, blend in the confectioners' sugar and vanilla extract. Whip until stiff peaks form. Chill the whipped cream as you prepare the pudding.
  • Combine the pudding mixes and milk in a mixing bowl until creamy. Gently fold in the whipped cream. Spread the mixture over the cooled crust and refrigerate until set.
  • Put the chopped chocolate into a heat-proof bowl. Heat 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and let it soften for 1 minute. Whisk until smooth. Allow the mixture to thicken slightly by cooling for about 10 minutes. Spread the ganache over the cream filling to cover completely. Chill in the refrigerator for at least 1 hour before serving.

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