Chocolate Eclair Cake

Ingredients
1 cup water
1.5 sticks of butter
1 cup flour
4 large eggs

Filling
3 eggs
2.5 cup of milk
3/4 cup of sugar
1 tbsp of flour
1 tbsp of corn starch
1 tbsp of vanilla extract
1/2 stick of butter
1 package of cream cheese
Batch of homemade whipped cream
chocolate syrup

Process

  • Preheat oven to 400
  • In a medium saucepan, melt butter in water and bring to a boil. Remove from heat

  • Stir in the flour
  • Mix in one egg at a time, mixing completely before adding another egg
  • Spray a little bit of oil onto the baking pan and spread it around. Ensure the pan is only lightly greased, otherwise you won’t be able to get the mixture to stay up
  • Spread mixture into pan, covering the bottom and sides evenly

  • Bake for 30-40 minutes or until golden brown
  • Remove from oven and let cool (don’t touch or push bubbles down)
  • To make a filling, I prefer to use Creme Anglaise with whipped creme cheese.
    Whip cream cheese in a medium bowl
  • Separately boil 2 cups of milk

  • Meanwhile mix 3/4 cup of sugar, 2-3 eggs, 1 tbsp of flour, 1 tbsp of corn starch, and some vanila extract
  • Add the mixture to boiling milk and keep stirring until mixture thickens and bubbles form

  • Add half a stick of butter, let it melt and remove from heat
  • Slowly add the warm cream to cream cheese, mixing until there are no lumps
  • Let it cool in fridge before pouring it into the completely cooled crust

  • Top it with homemaid whipped cream and decorate with chocolate syrup

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