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Giant Chocolate Eclair

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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)

Caramilk Ganache:

150g Caramilk chocolate (or chocolate of choice)

150ml cream

To Serve:

200ml cream, whipped

200g readymade custard

250g fresh strawberries, sliced

125g fresh raspberries

1 Flake bar, crumbled

Instructions

  1. Preheat oven to 200°C fan bake and line a large baking tray with baking paper.
  2. Heat butter and water in a saucepan over medium heat until gently boiling. Turn off heat.
  3. Add flour all at once and stir until a smooth dough forms. Remove from heat.
  4. Add eggs one at a time, mixing vigorously after each until the dough is glossy and pipeable.
  5. Spoon the choux pastry onto the tray in a long 10 cm-wide rectangle, rounding the ends.
  6. Bake 15 minutes, then reduce heat to 180°C and bake 45 minutes more until golden and cooked through.
  7. Turn off oven, crack door open, and cool eclair inside for 1 hour. Transfer to a wire rack.
  8. Make ganache: place chocolate in a bowl, pour cream over, microwave 90 seconds. Rest 2 minutes, stir smooth, then cool until thickened.
  9. Whip cream to soft peaks and gently fold in the custard.
  10. Slice cooled eclair horizontally. Spread custard cream over the base and top with strawberries and raspberries.
  11. Place pastry lid on top, spread ganache, and finish with crumbled Flake.
  12. Refrigerate and serve within 6 hours.

Notes

Add vanilla bean paste to the custard cream for extra flavor.

Dark or milk chocolate ganache works beautifully as a variation.

Swap berries for bananas or cherries depending on season.

For a smoother shape, pipe the dough instead of spooning.

Nutrition

Find it online: https://chocolatecoveredamy.com/giant-chocolate-eclair/