Eclair Cake

Ingredients for the choux pastry layers:

150 g flour

120 ml water

120 ml milk

80 g butter

4 eggs

A pinch of salt

Ingredients for the cream filling:

500 ml milk

120 g sugar

Vanilla extract

60 g cornstarch

5 egg yolks

180 g butter

Chocolate glaze:

70 g dark chocolate (70% cocoa)

60 ml heavy cream

Instructions:

In a saucepan, combine the butter, milk, and water.
Heat until the mixture comes to a boil, then add the flour all at once, stirring quickly until the dough becomes smooth and pulls away from the sides of the pan.
Let it cool slightly, then incorporate the eggs one at a time, mixing well after each addition.

Divide the dough in half and spread each portion into a 23 cm (9-inch) round cake pan.
Bake in a preheated oven at 210°C (410°F) for 20 minutes, then reduce the heat to 180°C (350°F) and bake for another 10 minutes. Let the layers cool completely.

For the cream filling: In a bowl, whisk together the sugar, cornstarch, egg yolks, and vanilla extract.
Bring the milk to a simmer in a saucepan. Once it starts to boil, pour one-third of it over the egg yolk mixture while whisking constantly.
Then return the entire mixture to the saucepan with the rest of the hot milk and stir vigorously until it thickens.

Pour the cream into a bowl, cover with plastic wrap (touching the surface), and let it cool completely.
Once cooled, beat in the butter using a mixer until smooth and creamy.

Once both the pastry layers and cream are fully cooled, it’s time to assemble the cake.
Spread half of the cream over the bottom layer. Place the second pastry layer on top, uneven side facing up, and gently press it down so it adheres well.
Spread the remaining cream on top.

For the glaze, heat the cream and pour it over the chopped chocolate. Stir until smooth and glossy, then pour over the cake.

Refrigerate the cake for 6–8 hours before serving.