Quick Chocolate Éclair Cake Made With Puff Pastry

This delicious chocolate éclair cake made with puff pastry is a super quick dessert to make for a family or parties. Topped with chocolate ganache, and a creamy filling sandwiched together between flaky puff pastry, this dessert is a crowd-pleaser that’s sure to become a family favourite.

Large Chocolate Éclair Dessert

Chocolate éclair dessert is a classic dessert that’s perfect for parties and large gatherings. This easy dessert is quick to put together, making it a great choice when you’re short on time. Here are a few reasons why you’ll love this recipe:

• It’s made with simple ingredients that you probably already have on hand, like cream cheese, cream, and sugar.
• The combination of creamy filling and rich chocolate ganache is absolutely irresistible.
• The dessert can be made ahead of time and stored in the fridge until you’re ready to serve it.
• It’s a crowd-pleaser that’s sure to impress your guests, whether you’re hosting a dinner party or a barbeque.
• The recipe is easy to customise – you can use different flavours of filling or add toppings like fresh fruit or chopped nuts to make it your own.

Overall, chocolate éclair dessert is a quick and easy dessert that’s perfect for any occasion. Whether you’re entertaining guests or just looking for a sweet treat to enjoy at home, this recipe is sure to please.

Puff Pastry Chocolate Éclair Cake

There is no need to make your own puff pastry. Just buy two puff pastry rolls from the shop. Unravel them flat and place on two baking trays and bake in the oven. Leave to cool and sandwich together with your filling. It’s so simple and yet so tasty!

Ingredients

• 2 Puff Pastry Sheets
• 800 g Cream Cheese
• 100 ml Double Cream
• 180 g Caster Sugar
• 5 ml Vanilla Essence
• 5 ml Vanilla Bean Paste

Ganache

• 200 ml Double Cream
• 200 g Dark Chocolate
• 200 g Milk Chocolate

How to make chocolate éclair cake

• Preheat the oven to 200℃fan/220℃/ . Unroll the puff pastry sheets keeping the attached baking paper and place on the baking trays. Bake in the oven for 20 minutes then leave to cool.

Creamy Filling

• Whisk together the cream cheese, double cream, caster sugar, vanilla essence and vanilla bean paste for about 2 minutes until thick.
• Place one of the puff pastry sheets in the roasting tin. Empty all the creamy mixture on top and level out with a spatula. Top with the other pastry sheet.

Ganache

• Place the broken chocolate in a bowl and melt in the microwave in 30 second intervals until fully melted. Leave to cool slightly and then add the cream. Mix until smooth and creamy. If it begins to thicken because the chocolate is too hot, place in the microwave for 20 seconds and mix again.
• Transfer the ganache on top of the puff pastry and level out with a spatula. Place in the fridge to set and cut when ready to serve.

Storage

If you have any leftovers. Cover with cling film or tin foil and store in the fridge for up to 3 days.

More Puff Pastry Recipes

Plum and Almond Puff Pastry

Sausage Roll like Greggs