https://www.copymethat.com/r/nI2WKhfCt/the-eclair-cake-recipe-i-want-to-make-on/
133786547
x99wSp1
nI2WKhfCt
2024-05-05 16:54:47
The Eclair Cake Recipe I Want to Make On Repeat
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Ingredients
- subheading: For the Easy Éclair Cake:
- 24 graham cracker sheets (14 ounces; 379g)¼ cup powdered sugar (1 ounce; 28g)
- 1 teaspoon (15ml) vanilla extract
- 2 ½ cups (600ml) heavy whipping cream, divided
- 1 recipe Pastry Cream, at room temperature, about 68°F (20°C)
- 1 ½ cups chopped 56% semi-sweet chocolate (8 ounces; 226g)
- 1 tablespoon unsalted butter (½ ounce; 14g)
- subheading: For the Éclair Paris-Brest:
- subheading: For the Choux Pastry:
- 1 recipe Choux Pastry (made with milk and water and the optional sugar), transferred to a pastry bag fitted with a ¾-inch star tip
- 1 large egg
- 1 tablespoon (15ml) water
- subheading: For the Crème Mousseline:
- 226g (8 ounces) unsalted butter, softened to about 68°F (20°C)
- 1 recipe Pastry Cream, at room temperature, about 68°F (20°C)
- subheading: For the Chocolate Glaze:
- 113g chopped semi-sweet chocolate, 56% cacao (4 ounces; ¾ cup)
- 60g unsalted butter (2 ounces; ¼ cup), cut into ½-inch cubes
- 1 tablespoon (15g) light corn syrup
- ⅛ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
Steps
Directions at seriouseats.com
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