Classic eclair cake recipe from scratch

Today I show you a recipe for ecler cake. Who has never tasted an eclair and does not know how good it is! Maybe the mini eclairs recipe is also useful !

Layers of tender dough, plenty of cream and fine chocolate icing!

A dream cake!

Classic eclair cake recipe from scratch

Classic eclair cake recipe from scratch Classic eclair cake recipe from scratch

Preparation time: 1 h 30 min Nr. servings: 20


  • it took:
  • 2 cups water
  • 1 pinch of salt
  • 2 cups white wheat flour
  • 100 gr butter
  • 1 lg powdered sugar
  • 8 chicken eggs (maybe even 10)
  • 30 ml of sunflower oil
  • cream:
  • 8 yolks
  • 6 lg food starch
  • 1.6 l of milk
  • 8 lg white sugar
  • vanilla pods
  • 150 gr unsalted butter (quality)
  • glaze:
  • 200 gr dark chocolate
  • 100 gr milk chocolate
  • 300 ml liquid cream


This is how the ecler cake recipe is prepared.

Put a saucepan on the fire. Add 2 cups of water, a tablespoon of powdered sugar, butter. Stir until the butter melts and the liquid begins to boil. Turn the heat to low, add the flour all at once, mix quickly with a wooden spatula. Remove from the heat and leave to cool.
* Do not add eggs to the composition until the scalded dough has cooled.

Separately, break and place the eggs in a bowl. Stir vigorously until smooth. Put 2 more eggs at hand, in case the composition requires more. The more eggs, the fluffier the shells.
After the scalded dough has cooled, transfer it to the robot bowl. (you can use the mixer with dough pan blades if you don’t have a robot). Start mixing, adding a little of the beaten egg composition. When the dough becomes frothy and homogeneous, add the oil in a thin layer. It will soften the texture of the dough, you will see.
Turn the oven to 200 degrees C. Prepare a flat tray with baking paper. Transfer the dough to a bag. Pour the dough on the baking paper, forming eclairs.
Bake in the preheated oven at 200 degrees C for 10-15 minutes, then reduce the temperature to 170 degrees C, continue baking for another 40 minutes.

* Do not open the oven door while baking.

After baking, remove and leave to cool. If you want to form individual eclairs, let them cool completely, then store them in a plastic bag until the next day.
If you want to prepare in the form of a cake, as I did, place the shells on top of each other, press them and wrap them in plastic wrap until the next day. Separately, in a larger saucepan, mix 8 egg yolks with 8 lbs of sugar, 1 cup milk, vanilla bean seeds. Add the starch and mix well. Add the rest of the milk and mix, then transfer the composition to the heat. If you want, you can heat the milk beforehand, I prefer to use it cold.
Stir continuously for 25-30 minutes until creamy and viscous. Remove from the heat, leave to cool slightly, then add the butter. Homogenize for the last time, leave to cool. After it has cooled, cover it with cling film and put it in the cold. For the chocolate icing, prepare a steam bath, heat the cream, add both types of chocolate, leave it to melt and mix everything. Remove from the heat and leave to cool. It is used hot.

A high-walled tray can be used. Place a layer of eclair shells (can be cut in two layers), put a generous layer of cream, and eclaughter shells, and cream and finish with a layer of shells. Glaze with hot chocolate and garnish to taste.

It is served with great appetite! It’s a cake craze!
May it be useful to you!

Classic eclair cake recipe from scratch

Classic eclair cake recipe from scratch

Classic eclair cake recipe from scratch

Classic eclair cake recipe from scratch
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