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Gluten and Dairy Free Decadent Eclair Cake
This cake combines layers of flaky choux pastry with a rich pastry cream and ganache crown.
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Course:
Dessert
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Cooling Time:
4
hours
hours
Servings:
8
Equipment
1 saucepan
1 Mixing Bowl
1 Mixer
2 8" cake pans
1 8" spring form pan
Ingredients
Choux Pastry Eclair Cake
1
cup
water
1/2
cup
Dairy Free butter
1/2
tsp
salt
1
cup
Gluten Free 1.1 flour
1
tsp
baking powder
4
eggs, room temperature
large
Pastry Cream
2
cups
oat milk
3
egg yolks
1
egg
1
cup
sugar
1
tsp
vanilla paste
pinch of salt
4
tbsp
cornstarch
Chocolate Ganache
8
oz
Dairy Free dark chocolate
1/2
cup
Dairy Free milk
Instructions
Choux Pastry Eclair Cake
Preheat oven to 425 degrees. Line 2 8" round cake pans with parchment paper.
Place a pot over medium heat. Add the butter and water and bring to a rapid boil.
Add the flour, salt, and baking powder and continuously stir with a wooden spoon until a dough ball forms.
Transfer the dough ball to a mixing bowl.
With the mixer running add one egg at a time, waiting for the egg to be incorporated before adding the next egg.
Using two spoons spread the batter apart and divide it between the two cake pans.
Bake for 35 minutes.
Allow to cool completely. Trim off the top to make them even.
Pastry Cream
Add the oat milk and vanilla to a pot over medium heat. Bring to a boil.
In a separate bowl mix together the eggs, sugar, cornstarch, and salt.
Once the oat milk comes to a boil turn it to low.
Whisk one ladleful of the hot oat milk into the egg mixture.
Add another ladle of the hot oat milk into the eggs, continually whisking.
Pour the tempered egg mixture into the pot with the oat milk.
Continually whisk until it thickens.
Pour the pastry cream into a bowl and cover with plastic wrap. Allow it to refrigerate until it's completely cooled.
Ganache
Melt the chocolate in the microwave or using a double boiler.
Whisk in the Dairy Free Milk until it's creamy.
Cake Assembly
Line an 8" springform pan with plastic wrap.
Place the first cake in the bottom of the pan.
Spread the pastry cream on top.
Place the second cake on top of the pastry cream and press down.
Wrap tightly with the plastic wrap, compressing the cake down. Allow to refrigerate for at least 2 hours.
Pour the chocolate ganache over the chilled cake.
Slice and enjoy!
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