There is nothing quite like indulging in a Giant Chocolate Eclair with Fresh Fruit and Caramilk Ganache Recipe when you want to impress or simply treat yourself to something truly spectacular. This eye-catching dessert combines pillowy choux pastry, a luscious custard cream infused with fresh whipped cream, vibrant seasonal berries, and the most divine Caramilk chocolate ganache you can imagine. Each bite delivers a perfect harmony of texture and flavor that’s as delightful to look at as it is to eat. Whether you’re sharing it at a special occasion or savoring it quietly at home, this giant éclair is absolutely unforgettable.

Ingredients You’ll Need

The image shows a layered dessert with a flaky, golden brown top sprinkled with chocolate shavings. Inside, there are three visible layers: the first layer at the bottom is a light, flaky pastry; above it is a thick layer of creamy white filling with slices of red strawberries and raspberries embedded in it; the top layer is the same flaky pastry as the bottom, dusted with chocolate shavings. A slice of the dessert is placed on a white plate, revealing the layers clearly, along with a gold fork next to it. In the background, the rest of the dessert sits on a large white oval plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of the Giant Chocolate Eclair with Fresh Fruit and Caramilk Ganache Recipe lies in its simple, quality ingredients that each bring their own unique texture and flavor, ensuring every bite bursts with freshness and indulgence.

125g butter: Adds rich flavor and helps create the perfect choux pastry texture.
1 cup water: Essential for moisture to combine with the butter and flour for pastry.
1 cup plain flour: The base for the choux pastry, giving it structure and softness.
4 eggs (size 7): Keeps the dough light, airy, and glossy when baked.
150ml Caramilk chocolate: The star ingredient for a sweet, caramel-infused ganache.
150ml cream: Used to melt with the chocolate, making the ganache silky smooth.
200ml cream, whipped: Adds fluffiness to the custard cream filling.
200g readymade custard: Provides creamy sweetness and a lovely custardy flavor.
250g fresh strawberries, sliced: Gives a burst of color and a refreshing tartness.
125g fresh raspberries: Adds vibrant flavor and a delightful tangy counterpoint.
1 Flake bar: Perfect for adding a crunchy, chocolatey finishing touch on top.

How to Make Giant Chocolate Eclair with Fresh Fruit and Caramilk Ganache Recipe

Step 1: Preparing the Choux Pastry

Start by preheating your oven to 200°C fanbake and lining a large baking tray with parchment paper to prevent sticking. In a saucepan over medium heat, combine the butter and water, bringing it to a gentle boil while stirring to melt the butter evenly. Then, remove from heat and stir in the flour quickly until the dough pulls away from the sides and is smooth with no lumps. This step is vital in creating the dough’s structure before baking.

Step 2: Incorporating the Eggs

Once your dough is ready and slightly cooled, beat in the eggs one at a time. This takes a bit of effort by hand or you can switch to a stand mixer with a whisk attachment to save your arms. The dough should become glossy, thick, and pipeable. This adds the necessary airiness and elasticity, ensuring your éclair bakes up tall and light.

Step 3: Baking the Giant Éclair

Spoon the dough onto your baking tray in a long rectangle roughly 3 cm from the edge and 10 cm wide. Smooth out the top and round the ends for a classic éclairs shape. Bake at 200°C for 15 minutes, then lower to 180°C, baking for another 45 minutes until the pastry is golden and cooked through. Keep the oven door slightly open and allow it to cool in the oven for about an hour to prevent collapse and lock in that perfect texture.

Step 4: Making the Caramilk Ganache

To create that luscious Caramilk ganache, place broken-up chocolate into a heatproof bowl and pour over the 150ml cream. Microwave for 90 seconds, then let it sit for 2 minutes. Stir gently until smooth and shiny. Let it cool and thicken, either on the counter or in the fridge, so it spreads beautifully on top without dripping everywhere.

Step 5: Preparing the Custard Cream Filling

Whip 200ml of cream until it forms soft peaks, then gently fold in the ready-made custard. This combines the light, airy texture of whipped cream with the silky sweetness of custard, making a filling that is both rich and fluffy—perfect to contrast with the crisp pastry shell.

Step 6: Assembling Your Giant Chocolate Eclair with Fresh Fruit and Caramilk Ganache Recipe

Carefully slice the cooled éclair horizontally in half. Spread the custard cream generously over the bottom half, then layer on the sliced fresh strawberries and raspberries. Place the top half of the pastry back on gently. Finish by spreading the thickened Caramilk ganache across the top and sprinkle over crumbled Flake bar for an irresistible crunch. Chill in the fridge and serve within six hours for optimum freshness and flavor.

How to Serve Giant Chocolate Eclair with Fresh Fruit and Caramilk Ganache Recipe

A large layered dessert sits on a white plate, placed on a white marbled surface. The bottom layer is a golden brown pastry with a slightly rough, airy texture. On top of this is a thick layer of white cream filling, smooth and soft, dotted with bright red sliced strawberries evenly spread across. Another thick golden brown pastry layer covers the strawberries and cream, with a glossy caramel sauce drizzled over it, some dripping down the sides. The top of this pastry layer is sprinkled generously with fine shavings of dark chocolate, adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add an elegant touch by garnishing with extra whole fresh raspberries and strawberries around the plate. A light dusting of icing sugar can also elevate its presentation and add subtle sweetness that complements the rich ganache beautifully.

Side Dishes

Serve this giant éclair alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to balance the richness. For an adult twist, a small glass of sparkling rosé or a cup of rich espresso perfectly rounds out the indulgent dessert experience.

Creative Ways to Present

Present your Giant Chocolate Eclair with Fresh Fruit and Caramilk Ganache Recipe on a rustic wooden board or a sleek, modern platter. You can cut it into individual slices or small portions for a party, topping each slice with extra fresh berries or a drizzle of additional ganache. It’s a showstopper either way!

Make Ahead and Storage

Storing Leftovers

Because of the fresh fruit and cream, this éclair is best enjoyed the day it’s made. However, it can be tightly wrapped and stored in the fridge for up to a day. Keep it covered well to prevent the pastry from drying out.

Freezing

Freezing the full éclair is not recommended since the fresh fruit and whipped filling will soften and lose texture. If you want to freeze portions, separate the pastry and ganache from the filling and fruit, freezing those components individually for best results.

Reheating

Reheating isn’t necessary and can actually harm the texture of this dessert. If you need to warm the pastry slightly, do so bare and alone in a preheated oven at low temperature for a few minutes before assembling. Otherwise, serve chilled for ultimate freshness.

FAQs

Can I use other types of chocolate instead of Caramilk?

Absolutely! While Caramilk adds a unique caramel flavor, you can substitute with milk, dark, or white chocolate depending on your preference, but keep in mind this will change the ganache’s taste profile.

Is it possible to make the éclair smaller or individual-sized?

Yes, you can scale down the recipe and bake individual éclairs by piping smaller portions onto your tray. Adjust baking times accordingly, usually 20-25 minutes at 180°C works well.

Can I prepare the filling from scratch instead of using readymade custard?

Feel free to make homemade custard for a fully scratch-made version. Just ensure it is thick enough to hold its shape when combined with whipped cream for the filling.

What fruits work best with this éclair?

While fresh strawberries and raspberries are classic, feel free to experiment with blueberries, sliced kiwi, or even mango for a tropical twist. Just choose firm, fresh fruit that won’t release too much juice.

How far in advance can I assemble the éclair?

It’s best to assemble and serve within six hours to keep the pastry crisp and the fruit fresh. You can prepare components separately the day before, but combining closer to serving time guarantees the best experience.

Final Thoughts

If you’re looking for a dazzling dessert that perfectly balances showstopping presentation with irresistible taste, then the Giant Chocolate Eclair with Fresh Fruit and Caramilk Ganache Recipe has got you covered. It’s one of those delights that bring people together and makes special occasions even sweeter. Give it a go and treat yourself to an unforgettable slice of happiness.