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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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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