It’s starting to feel like we are on the downward slope to the end of the year. School events are being scheduled thick and fast with field trips, pet days, assemblies and sports all making life exciting but busy. Invitations to Christmas parties and promises to catch-up before the holidays are grabbing any other free time. But it wouldn’t be Christmas if it wasn’t crazy busy, we just wish the weather would realise we are nearing summer and the sun would come out!!
The recipe we’re posting this week is a real treat. Leigh came across it on one of her favourite blogs “The Girl Who Ate Everything” (great name!!), it’s a crazily decadent dessert, perfect for impressing guests when you’re entertaining. Abby made this on Leigh’s recommendation for a barbecue with out of town guests. As Leigh promised, the oh’s and ah’s as you liberally drizzle (cover) the cream with chocolate sauce guarantees lots of happy dessert eaters!
This desert looks tricky but it’s really not. Don’t be put off if you haven’t made choux pastry before – just follow the instructions and you’ll be fine. This is a really forgiving recipe and a great one for the choux pastry novice. Being four layers you would expect this to be time consuming and although it is a process, two of the layers are cream and chocolate sauce, so there’s not too much difficulty there.
First of all, make the choux pastry and cook. If unsure about cooking time it’s best to leave in for a few extra minutes. The base has so many things poured over it and ends up absorbing moisture that you can get away with slight over cooking. The base will look shocking coming out of the oven. If you have made the pastry right it should have bubbled up in weird places and look like you will never be able to use it as a base! Don’t panic as it cools it will flatten and be perfect – not necessarily pretty, but perfect! Its OK if it’s still wonky and uneven – its meant to be rustic and natural looking and it will be covered up. The second layer is vanilla instant pudding and cream cheese – need we say more! The third layer is whipped cream and just before eating you add the fourth layer – lots of chocolate sauce, yum!!!
If there are leftovers they are good the next day, and any spare chocolate sauce is great over ice cream or bananas or anything else that’s improved with chocolate sauce. You can make your own chocolate sauce (recipe below) or use store bought if you need to save time. Heck, if you’re really pressed for time you can even squeeze your cream out of a can, we won’t judge!
Chocolate Eclair Cake
1 cup water
110 grams butter
1 cup flour
4 large eggs at room temperature
250 grams cream cheese
2 60 gram packets of vanilla instant pudding
3 cups milk
300 mls cream
1 teaspoon vanilla
2 tablespoons icing sugar
1/4 cup cocoa
1 cup sugar
3/4 cup evaporated milk
50 grams butter
1 teaspoon vanilla
Preheat your oven to 200 degrees. Lightly grease a 9 x 13 baking pan.
Make the crust by melting the butter and water in a medium saucepan, bring to a gentle boil. Remove from the heat and stir in the flour all at once, using a wooden spoon. Add the eggs one at a time, beating well after each addition. The mixture should be smooth and have a glossy sheen. Spread mixture evenly into your pan, using a spoon to press the mixture up the sides, so the filling will be nicely contained. Bake for approximately 20 minutes until the crust is golden brown and had bubbled up. Leave to cool – resisting the temptation to push those bubbles down!
For the filling, beat the cream cheese in a bowl for 2-3 minutes. In another bowl, beat the cream and instant pudding mix until thick. Carefully mix the cream cheese into the pudding mixture and put in the fridge for 30 minutes.
For the chocolate sauce, mix the cocoa and sugar together in a medium saucepan. Add evaporated milk, butter, salt and vanilla. Heat over medium heat, stirring constantly, until it boils. Take off the heat and let cool – it will thicken as it cools.
Put it all together by pouring the pudding filling into the cooled crust. Whip the cream, icing sugar and vanilla together until it forms soft peaks then spread on top of the pudding layer. Lastly drizzle with chocolate sauce. Put the remaining chocolate sauce into a small jug to serve with the dessert.
Source: The Girl Who Ate Everything