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Éclair Cake with Creamel Icing

eclair cake

Creamel Éclair Cake with Creamel Icing 

Recipe by: Tumi Mogoai 


For the custard/crème patisserie

2 cups hot water
1 cup Clover Creamel milk powder
6 tbsp sugar
Pinch salt
2 ½ tbsp cornstarch (cornflour) (3 tbsp / 30 g for a stiffer pastry cream)
1 tbsp vanilla bean paste/ extract
6 large egg yolks
3 tbsp unsalted butter softened

For the choux pastry

2 cup water
½ cup unsalted butter, diced into small cubes
2 tsp sugar
½ tsp salt
2 cup flour
6 eggs

For the ganache

¼ cup hot water
1 ½ tbsp Clover Creamel milk powder
200g milk chocolate 


For the ganache, simply mix the milk powder and hot water then pour it over chocolate and allow it to sit until all the chocolate is melted. Stir together then sit aside.
For the crème patisserie, add the vanilla bean paste and the milk into a saucepan. Heat the milk over medium high heat and bring it to a simmer, almost to a boil.
In a separate bowl, place the sugar, eggs, cornstarch and salt. Whisk until you have a thick, smooth mix. You can also add some vanilla bean paste to the egg mixture. Place the bowl with the egg mixture onto a kitchen towel (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a gentle boil. Remove from the heat once it starts to boil.
Slowly pour about a half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan stirring continuously.Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes.
While whisking, let the custard come to a boil. Lower the heat and cook for a further 1-2 minutes after you see the first bubbles break the surface. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.

For the choux pastry

In a saucepan, heat up the water, ¼ cup butter, salt and sugar on medium heat. Once everything is dissolves, add your flour and stir vigorously with a wooden spoon.
Remove from the heat and add the eggs one at a time making sue each egg is fully incorporated before you add the next. Batter must be thick and not runny but able to be pushed through a piping bag. You might not need to use all the eggs.Transfer the batter into a piping bag. You might need to large piping bags. Using an already drawn baking sheet, pipe the batter in a circular motion until it forms a disc. Batter should allow you to make 2 large discs and have some batter left over. Brush with egg wash before baking in the oven.
Bake the discs in a preheated oven at 180C for about 20-25 min. The discs should be a deep golden brown and sound hollow.
Remove from the oven to cool.
Once cooled, cut the disc in half giving you to reveal the beautiful bubbles in the pastry. Fill the bottom layer with the crème patisserie, place a layer of the cut choux pastry on top. Follow with some more crème patisserie and alternate until you have used up most of your cream and are on your last disc of choux pastry.Cover the top layer with the chocolate ganache then set in the fridge.Before serving, sprinkle some milk powder on the top of the cake 

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