Easy Chocolate Eclair Ring Shaped Dessert Cake
Indulge in the ultimate dessert experience with this *Easy Chocolate Eclair Ring Shaped Dessert Cake*, a showstopping treat that combines the classic flavors of a traditional éclair with an elegant ring shape perfect for sharing. This recipe features a light and airy choux pastry, baked to golden perfection and filled with a luscious homemade vanilla cream custard. Topped with a glossy, rich chocolate glaze made from semi-sweet chocolate and heavy cream, every bite is decadently satisfying. With just 30 minutes of prep time and simple techniques like piping and layering, this impressive dessert is easier to make than you might expect. Ideal for parties, celebrations, or any time you crave a touch of French-inspired luxury, this chocolate éclair ring is sure to wow your guests!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup water
- 8 tablespoons unsalted butter
- 0.25 teaspoons salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 0.5 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Draw an 8-inch circle on the paper to serve as a guide for shaping the choux pastry.
Step 2
In a medium saucepan, combine 1 cup of water, 8 tablespoons of unsalted butter, and 1/4 teaspoon of salt. Bring to a boil over medium heat.
Step 3
Reduce the heat to low and immediately add 1 cup of all-purpose flour to the saucepan. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.
Step 4
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and shiny.
Step 5
Spoon the dough into a piping bag fitted with a large round tip. Pipe the dough onto the parchment paper, following the 8-inch circle to create a ring shape.
Step 6
Bake the choux ring in the preheated oven for 35-40 minutes, or until puffed and golden brown. Do not open the oven door during baking. Once baked, remove from the oven and let cool completely.
Step 7
While the choux pastry cools, prepare the vanilla cream filling. In a medium saucepan, heat 2 cups of whole milk over medium heat until steaming but not boiling.
Step 8
In a separate bowl, whisk together 1/2 cup of granulated sugar, 3 tablespoons of cornstarch, and 2 large egg yolks. Gradually pour the hot milk into the egg mixture, whisking constantly.
Step 9
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens into a custard. Remove from heat and stir in 2 teaspoons of vanilla extract. Cover with plastic wrap touching the surface and let it cool completely.
Step 10
Cut the choux ring horizontally in half with a serrated knife. Spoon or pipe the cooled vanilla cream filling into the bottom half of the ring, then place the top half back on.
Step 11
For the chocolate glaze, heat 1 cup of semi-sweet chocolate chips with 1/2 cup of heavy cream in a small saucepan over low heat, stirring until smooth and glossy. Let cool for 5 minutes.
Step 12
Drizzle or spread the chocolate glaze over the top of the assembled choux ring. Allow the glaze to set before serving.
Step 13
Slice the chocolate éclair ring into portions and enjoy!
Nutrition Facts
| Serving size | (1583.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3528.2 |
| Total Fat 217.2g | 0% |
| Saturated Fat 123.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1170.6mg | 0% |
| Sodium 1127.1mg | 0% |
| Total Carbohydrate 351.9g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 216.2g | |
| Protein 65.7g | 0% |
| Vitamin D 378.7IU | 0% |
| Calcium 768.6mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1179.4mg | 0% |
Source of Calories