Giant Eclair

18. Jun, 2018

A different take on the Eclair!

One batch of choux pastry (previously posted under "cream puffs"), 1 litre Ultramel vanilla custard, 1 box vanilla pudding, 250ml fresh cream, berries, chocolate.

Make the choux pastry as per recipe. Wrap a 25cm round baking sheet in foil (use a flat pot lid if you do not have one or a pizza baking sheet). Grease the foil well. Place an oven proof dish in the centre and spread the choux mixture around it. Level the mixture as best you can and bake at 200degrees celsius for 30 minutes. Then switch off the oven and leave the eclair in the closed oven for another 20 minutes. Remove from the oven and carefully cut the eclair across in half. Lay both halves on two cooling racks and allow to cool completely. When ready to assemble, beat the freash cream with 1 tablespoon of sugar. Whisk the vanilla pudding powder into the Ultramel custard (you could make your own thick custard). Spread the custard onto the bottom layer of the eclair, place some berries on top and cover with the beaten cream. Place on the top half of the eclair and drizzle with melted chocolate. Sift over some icing sugar and finish off with some berries. Place in the fridge for at least an hour before serving. I made mine the night before a special dinner and it was perfect. Enjoy!