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!
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Drizzle or spread the chocolate glaze over the top of the assembled choux ring. Allow the glaze to set before serving.
Slice the chocolate éclair ring into portions and enjoy!
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1171 mg | 390% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 216.2 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 769 mg | 59% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1179 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
