Chocolate Eclair Cake Recipe - Cool, creamy and easy to make! (2024)

FAQs

What is eclair cake made of? ›

To make an éclair cake, simply top layers of graham crackers and creamy French vanilla pudding with a decadent homemade chocolate ganache before popping it into the fridge for a few hours to set. That's it!

Pastry cream is the classic filling for eclairs. But I like to fill mine with cream diplomat, which is basically a pastry cream mixed with whipped cream!! Watch my pastry cream video tutorial.

Nutrition Facts

Ingredients: Lowfat Ice Cream Shell: Skim milk, sugar, corn syrup, cream, high fructose corn syrup, whey, contains less than 2% of artificial flavor, maltodextrin, guar gum, mono and diglycerides, xanthan gum, polysorbate 80, carrageenan, vitamin A palmitate.

One serving of (3.5 oz / 100g) Eclair Cake has 215 calories (120 calories from fat). One serving has about 78mg cholesterol, so as tempting as it looks, do not indulge. 100g of Eclair Cake has 247mg sodium, 71mg potassium, 19.5g total carbohydrates (11.2g sugar) and about 5g protein.

Cadbury Eclairs: Cadbury milk chocolate encased in a chewy caramel. Launched 1965. Cadbury Eclairs Orange Twist: Orange flavour Cadbury milk chocolate encased in a chewy caramel.

The word comes from the French éclair, meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due to the glistening of the frosting resembling lightning.

Other than form and name, they are continents apart in taste. An American eclair is made from frozen ingredients such as frozen pre-separated egg whites and yolks and frozen pre-made cream. A French eclair is fresh: freshly separated eggs, freshly stirred creme, freshly picked or ground ingredients.

The main differences between the three include the shape and serving method. Eclairs: Oblong choux pastry filled with cream and topped with a glaze or icing. Cream Puffs: Round choux pastry puffs filled with pastry cream and topped with icing or dusted with powdered sugar.

Chou pastry, filled with chocolate cream and chocolate coating.

Choux pastry is used as a base for many desserts, such as eclairs, churros, cream puffs, profiteroles, Paris-brests, gougeres and croquembouches.

Do eclairs need to be refrigerated? ›

Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.

The French éclair means "flash of lightning," and the scrumptious pastry got its name from the tendency people have to eat eclairs "in a flash." The 19th century Chambers Dictionary famously defined the eclair as "a cake, long in shape but short in duration." An eclair is like a stretched-out cream puff, choux dough ...

Light and puffy eclairs might take several hours to make, but you can make them in advance and freeze them for later use. Like cream puffs, eclairs are made with choux pastry, but are filled with pastry cream and topped with rich chocolate ganache.

The éclair's shell is made from choux pastry. For this particular choux batter, which follows our foolproof technique, we call for a mix of half milk and half water (see instructions in the note below). The combination of milk and water work in tandem to perfectly brown the éclairs and ensure a crisp shell.

The main differences between the three include the shape and serving method. Eclairs: Oblong choux pastry filled with cream and topped with a glaze or icing. Cream Puffs: Round choux pastry puffs filled with pastry cream and topped with icing or dusted with powdered sugar.

Other than form and name, they are continents apart in taste. An American eclair is made from frozen ingredients such as frozen pre-separated egg whites and yolks and frozen pre-made cream. A French eclair is fresh: freshly separated eggs, freshly stirred creme, freshly picked or ground ingredients.

These chouxnuts (eclair doughnuts) are the lovechild of an eclair and a doughnut. Delicate choux pastry filled with a rich vanilla bean pastry cream and coated in a shiny glaze of chocolate, matcha and black currant.