Chocolate Eclair Torte Not the Graham Cracker Version
Indulge in the decadent layers of this **Chocolate Eclair Torte (No Graham Cracker Version)**, where flaky puff pastry meets luxurious vanilla custard and a velvety chocolate ganache. This elevated take on the classic dessert swaps graham crackers for golden, buttery puff pastry sheets, bringing a refined texture and crispness to every bite. The homemade custard, enriched with egg yolks and a hint of vanilla, adds creamy elegance, while the ganache topping, made with semi-sweet chocolate and heavy cream, provides a glossy, indulgent finish. Perfectly chilled and garnished with a light dusting of powdered sugar, this stunning dessert is ideal for impressing guests or celebrating special occasions. Ready in just over an hour with make-ahead convenience, this exquisite torte is a show-stopping centerpiece for any dessert table.
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Ingredients
- 2 sheets Frozen puff pastry sheets, thawed
- 3 cups Whole milk
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 3 tablespoons Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- 2 tablespoons Powdered sugar (for optional garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Line two baking sheets with parchment paper. Roll out the thawed puff pastry sheets slightly to ensure even thickness, then transfer each sheet to the prepared baking sheets.
Step 3
Using a fork, poke the surface of the puff pastry all over to prevent it from puffing excessively during baking.
Step 4
Bake the puff pastry sheets for 15-18 minutes or until golden brown and crisp. Remove them from the oven and let them cool completely on a wire rack.
Step 5
Meanwhile, prepare the vanilla custard filling. In a medium saucepan, combine the milk and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.
Step 6
In a small bowl, whisk together the cornstarch and egg yolks until smooth and pale. Gradually pour a small amount of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
Step 7
Slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
Step 8
Cook the mixture over medium-low heat, stirring frequently, until it thickens and reaches a custard-like consistency, about 5-7 minutes. Remove from heat and stir in the vanilla extract and butter until smooth. Let the custard cool slightly, then transfer it to the refrigerator to chill completely.
Step 9
To make the chocolate topping, heat the heavy cream in a small saucepan or microwave until just simmering. Place the chocolate chips in a heatproof bowl and pour the hot cream over the chocolate. Let the mixture sit for 1-2 minutes, then stir until smooth and glossy. Let cool for 10 minutes before using.
Step 10
To assemble the torte, place one sheet of baked puff pastry on a serving platter. Spread half of the chilled custard evenly over the pastry sheet. Top with the second sheet of puff pastry and spread the remaining custard over it.
Step 11
Pour the chocolate topping over the custard layer, spreading it evenly to the edges. Refrigerate the assembled torte for at least 2 hours to set.
Step 12
Optional: Dust the top of the torte with powdered sugar before serving for an elegant finish.
Step 13
Slice and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1471.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3623.7 |
| Total Fat 200.0g | 0% |
| Saturated Fat 102.7g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 1038.8mg | 0% |
| Sodium 799.0mg | 0% |
| Total Carbohydrate 425.9g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 343.5g | |
| Protein 53.3g | 0% |
| Vitamin D 395.3IU | 0% |
| Calcium 1012.5mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1269.5mg | 0% |
Source of Calories