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
Scale
- 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