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Giant Chocolate Eclair with Fresh Fruit and Caramilk Ganache Recipe

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3.9 from 12 reviews

This Giant Chocolate Eclair recipe features a large, golden choux pastry filled with luscious custard cream and fresh berries, topped with smooth caramel chocolate ganache and a chocolate flake garnish. Baked to perfection with a crispy exterior and soft, airy interior, it’s a show-stopping dessert ideal for special occasions and sharing.

Ingredients

Choux Pastry

  • 125g butter
  • 1 cup water
  • 1 cup plain flour
  • 4 eggs (size 7)

Chocolate Ganache

  • 150ml Caramilk chocolate (or chocolate of your choice)
  • 150ml cream

Custard Cream Filling

  • 200ml cream, whipped
  • 200g readymade custard

Fruit and Garnish

  • 250g fresh strawberries, sliced
  • 125g fresh raspberries
  • 1 Flake bar

Instructions

  1. Preheat Oven and Prepare Tray: Preheat your oven to 200°C fan-bake and line a large baking tray with baking paper to prevent sticking.
  2. Heat Butter and Water: In a saucepan over medium heat, combine butter and water, bringing gently to a boil while stirring.
  3. Add Flour: Remove from heat and quickly stir in flour until mixture forms a smooth dough with no lumps remaining.
  4. Incorporate Eggs: Transfer saucepan off the stove again and add eggs one at a time, stirring thoroughly after each addition until fully combined; this requires vigorous mixing or the use of a stand mixer with a whisk attachment.
  5. Shape Pastry: Spoon the choux pastry mixture onto the lined tray, forming a long rectangle about 3 cm from the tray edge and 10 cm wide with rounded ends, smoothing the top.
  6. Bake the Pastry: Bake for 15 minutes at 200°C, then reduce temperature to 180°C and continue baking for 45 minutes until golden and fully cooked. After baking, turn oven off, leave the door ajar, and cool the eclair inside for about 1 hour before transferring to a wire rack to cool completely.
  7. Make Chocolate Ganache: Place broken chocolate into a heatproof bowl, pour in 150ml cream, and microwave for 90 seconds. Let sit for 2 minutes, then stir until smooth. Allow ganache to cool and thicken before spreading on the eclair; refrigerate to speed cooling if desired.
  8. Prepare Custard Cream Filling: Whip 200ml cream until peaks form, then quickly mix in 200g readymade custard to combine evenly.
  9. Assemble the Eclair: Slice the eclair in half horizontally. Spread the custard cream over the base, arrange sliced strawberries and raspberries on top, then cover with the pastry top.
  10. Finish and Serve: Spread the cooled chocolate ganache on top of the pastry lid, sprinkle crumbled Flake bar over the ganache, refrigerate, and serve within 6 hours for the best freshness and texture.

Notes

  • Ensure the eggs are incorporated one at a time to achieve the correct choux pastry consistency.
  • Cooling the eclair in the oven with the door ajar helps maintain its structure and prevents collapse.
  • Use fresh berries that are ripe and firm to complement the creamy filling.
  • Refrigerate after assembling and serve within 6 hours to keep pastry crisp and fillings fresh.
  • For a quicker ganache set, place it in the fridge but cover it to avoid drying out.

Find it online: https://marthatasty.com/giant-chocolate-eclair-with-fresh-fruit-and-caramilk-ganache-recipe/