Another Rilakkuma post, this one in the form of dessert. I came across a recipe on chocolate eclair cake on The Girl Who Ate Everything, and hey this looks quite easy. However mine will just be titled Eclair Cake cos I don’t have much chocolate on this.
It utilizes the choux pastry recipe for the crust which I mentioned in my earlier post on baked churros, with a simple filling of cream cheese and pudding.
- 1 cup water (250 ml)
- 1 stick butter (125 gm)
- 1 cup eggs (4 eggs)
- 1 pinch of salt
- 1 cup flour (150 gms, sifted)
- 1 package cream cheese
- 2 small cups of vanilla pudding
*I left out the milk mentioned in the original recipe as I guess she used the milk to mix in with the pudding mix she used, however I used ready made instant pudding hence I omitted the milk to avoid the filling from being too runny.
- whipped cream
- melted chocolate
1. Preheat oven to 185 Celsius. In a medium pot, bring the water and butter to a simmer on medium heat. Remove from heat and add all the flour and stir rapidly with a wooden spatula. The flour will start absorbing the liquid and dough will form. Return to heat and keep stirring to continue cooking the flour and cook off some of the water, another minute or two. I took them off the stove when the dough does not stick to the sides of the pot or wooden spatula.
2. Transfer the mixture to a mixing bowl and cool for 5 minutes. (I actually sat the mixing bowl in a basin of ice water to cool it faster).
3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to sticky as each egg is incorporated.
4. Grease the sides of the baking tin and line with baking parchment. I used some small loaf tins and some ramekins, as I personally prefer to make portion sizes rather than a huge cake. Spread the dough mixture around the bottom and sides of the baking tins.
5. Bake at 185 Celcius for 15 minutes, then reduce the temperature to 165 Celsius and bake for another 25 minutes. Let cool completely.
6. Beat the ingredients for the filling and fill the pastry crusts. Chill for half an hour.
7. Top with whipped cream and melted chocolate. I made Rilakkuma ones for the kids, with melted chocolate for facial details and a dollop of whipped cream for his nose (not very visible in the photo). I chilled it for another 10 minutes for the chocolate to set.
And here is a cross section of the cake, pardon the poor lighting.
I will be submitting this to Jasline of Foodie Baker for Aspiring Bakers #34: Choux Party .