Decadent Chocolate Eclair Dessert Cake

Instructions

1. Preheat oven to 200 degrees Celsius (about 400 Fahrenheit).
2. In a small saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt pinch. Heat over medium until butter melts and mixture starts to boil.
3. Remove saucepan from heat and add all-purpose flour at once. Stir vigorously with wooden spoon until dough forms a ball and pulls away from sides.
4. Return saucepan to low heat and cook dough for 1-2 minutes, stirring constantly to dry it slightly.
5. Transfer dough to a bowl and let cool for 5 minutes.
6. Add large egg to dough and beat well until smooth and shiny. The dough should be thick but pipeable.
7. Line baking sheet with parchment paper. Using a piping bag or spoon, pipe dough into 4 long eclair shapes about 10 cm each.
8. Bake in preheated oven for 20-25 minutes until puffed and golden brown. Do not open oven during baking.
9. Remove eclairs from oven and let cool completely on wire rack.
10. For chocolate ganache, heat heavy cream in small saucepan until just simmering. Remove from heat and For over chopped dark chocolate.
11. Let sit for 2 minutes then stir until smooth and glossy. Add vanilla extract and mix well.
12. Slice cooled eclairs horizontally in half carefully.
13. Fill bottom halves with sweetened whipped cream made by whipping cold heavy cream with granulated sugar until soft peaks form.
14. Place top halves back on and drizzle generously with chocolate ganache.
15. Chill assembled eclair dessert cake for at least 1 hour before serving for best texture and flavor.