Giant Chocolate Eclair is a show-stopping dessert that combines golden choux pastry, luscious custard cream, and fresh berries. This delightful treat is topped with silky Caramilk ganache and crumbled Flake, making it perfect for special occasions or gatherings. Imagine the joy on your guests’ faces as they dive into this oversized chocolate éclair dessert, capturing the essence of French pastry while adding a modern twist. Let’s get started on this delicious journey!
Why You’ll Love This Giant Chocolate Eclair
This Giant Chocolate Éclair is more than just a dessert; it’s a centerpiece that impresses. Here are a few reasons why it’s a must-try:
- **Visually stunning**: Its oversized appearance makes it a standout on any dessert table.
- **Deliciously creamy**: The custard filling combined with fresh strawberries and raspberries is heavenly.
- **Easy to share**: Perfect for parties, this large chocolate éclair serves multiple guests.
- **Versatile**: You can customize the filling with different fruits or creams, perfect for any occasion.
- **Satisfying texture**: The contrast between the crispy choux pastry and creamy filling is irresistible.
- **Gourmet experience at home**: Enjoy a taste of French patisserie without leaving your kitchen!
This recipe incorporates various chocolate éclair variations for parties and is considered a classic chocolate éclair dessert.
Ingredients for Giant Chocolate Eclair
Gather these items:
- 125g butter
- 1 cup water
- 1 cup plain flour
- 4 eggs (size 7)
- 150g Caramilk chocolate (or chocolate of choice)
- 150ml cream
- 200ml cream, whipped
- 200g readymade custard
- 250g fresh strawberries, sliced
- 125g fresh raspberries
- 1 Flake bar, crumbled
How to Make Giant Chocolate Eclair Step-by-Step
- Step 1: Preheat oven to 200°C fan bake and line a large baking tray with baking paper.
- Step 2: Heat butter and water in a saucepan over medium heat until gently boiling. Turn off heat.
- Step 3: Add flour all at once and stir until a smooth dough forms. Remove from heat.
- Step 4: Add eggs one at a time, mixing vigorously after each until the dough is glossy and pipeable.
- Step 5: Spoon the choux pastry onto the tray in a long 10 cm-wide rectangle, rounding the ends.
- Step 6: Bake for 15 minutes, then reduce heat to 180°C and bake for 45 minutes more until golden and cooked through.
- Step 7: Turn off the oven, crack the door open, and cool the éclair inside for 1 hour. Transfer to a wire rack.
- Step 8: Make ganache: place chocolate in a bowl, pour cream over, microwave for 90 seconds. Rest for 2 minutes, stir smooth, then cool until thickened.
- Step 9: Whip cream to soft peaks and gently fold in the custard.
- Step 10: Slice cooled éclair horizontally. Spread custard cream over the base and top with strawberries and raspberries.
- Step 11: Place the pastry lid on top, spread ganache, and finish with crumbled Flake.
- Step 12: Refrigerate and serve within 6 hours.
Pro Tips for the Perfect Giant Chocolate Eclair
Keep these in mind:
- Serve within 6 hours for best freshness.
- Store in the refrigerator to maintain texture and flavor.
- For an extra touch, try different fillings such as flavored custards or whipped creams.
- Practice piping the choux pastry to achieve the perfect shape and size.
Best Ways to Serve Giant Chocolate Eclair
Here are some serving suggestions:
- Top with additional fresh berries on the side for a colorful presentation.
- Pair with a scoop of vanilla ice cream for a delightful contrast in temperatures.
- Consider drizzling melted chocolate for an extra layer of indulgence.
How to Store and Reheat Giant Chocolate Eclair
To maintain freshness, refrigerate the Giant Chocolate Éclair. For best results, serve within 6 hours of preparation. If you need to prepare it ahead of time, follow the baking instructions and fill the éclair just before serving.
Frequently Asked Questions About Giant Chocolate Eclair
What’s the secret to perfect Giant Chocolate Eclair?
The secret lies in the choux pastry technique. Make sure to cook the dough until it forms a smooth ball and add eggs gradually for the best texture. This results in a light and airy pastry that holds the filling beautifully.
Can I make Giant Chocolate Eclair ahead of time?
Yes, you can prepare the choux pastry in advance, but it’s best to fill it with custard and fruit just before serving to maintain its crispiness and freshness.
How do I avoid common mistakes with Giant Chocolate Eclair?
Avoid using cold ingredients as they can affect the dough’s consistency. Also, ensure your oven is preheated adequately; this is crucial for the pastry to rise properly.
Variations of Giant Chocolate Eclair You Can Try
Here are some creative twists on the classic:
- Try a chocolate éclair with cream filling using flavored whipped cream.
- Experiment with seasonal fruits like peaches or blueberries for a refreshing touch.
- Make a salted caramel version by adding caramel sauce to the custard.
- For a nutty flavor, incorporate crushed nuts into the ganache topping.
For more delicious dessert ideas, check out our dessert recipes section!
For a delightful pairing, consider serving this with spaghetti with garlic and oil for a complete meal experience.
For more tips on baking, visit this guide for insights on maintaining the perfect baking environment.
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Delicious Giant Chocolate Eclair Recipe for Any Occasion
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A show-stopping giant chocolate eclair made from golden choux pastry, filled with custard cream and fresh berries, and topped with silky Caramilk ganache and crumbled flake.
Ingredients
- 125g butter
- 1 cup water
- 1 cup plain flour
- 4 eggs (size 7)
- 150g Caramilk chocolate (or chocolate of choice)
- 150ml cream
- 200ml cream, whipped
- 200g readymade custard
- 250g fresh strawberries, sliced
- 125g fresh raspberries
- 1 Flake bar, crumbled
Instructions
- Preheat oven to 200°C fan bake and line a large baking tray with baking paper.
- Heat butter and water in a saucepan over medium heat until gently boiling. Turn off heat.
- Add flour all at once and stir until a smooth dough forms. Remove from heat.
- Add eggs one at a time, mixing vigorously after each until the dough is glossy and pipeable.
- Spoon the choux pastry onto the tray in a long 10 cm-wide rectangle, rounding the ends.
- Bake 15 minutes, then reduce heat to 180°C and bake 45 minutes more until golden and cooked through.
- Turn off oven, crack door open, and cool eclair inside for 1 hour. Transfer to a wire rack.
- Make ganache: place chocolate in a bowl, pour cream over, microwave 90 seconds. Rest 2 minutes, stir smooth, then cool until thickened.
- Whip cream to soft peaks and gently fold in the custard.
- Slice cooled eclair horizontally. Spread custard cream over the base and top with strawberries and raspberries.
- Place pastry lid on top, spread ganache, and finish with crumbled Flake.
- Refrigerate and serve within 6 hours.
Notes
- Serve within 6 hours for best freshness.
- Store in the refrigerator.
- Prep Time: 1 hour
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 15g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
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