Creative twist on the classic éclair!
Today, I bring you a creative twist on the classic éclair! What do you do when your eclairs don’t rise and the cream is ready? You improvise and turn it into a delicious cake! This recipe is perfect for anyone who’s had a kitchen mishap but doesn’t give up. With layers of éclair dough and a delicious mascarpone-pistachio cream, it’s a dessert that celebrates creativity in the kitchen.
Ingredients:
For the éclair dough:
- 75 ml milk
- 75 ml water
- 60 g butter (at least 80% fat)
- A pinch of salt
- 120 g flour
- 150 g eggs (3-4 eggs)
For the mascarpone-pistachio cream:
- 500 g mascarpone
- 200 ml heavy cream (30% fat)
- 200 g pistachio paste (sweetened)
- Sugar (optional, to taste)
Instructions:
- Prepare the Éclair Dough
- In a pot, combine milk, water, salt, and butter. Heat until it comes to a boil.
- Lower the heat and add flour, stirring constantly with a wooden spoon. At first, lumps may form, but keep mixing until they disappear.
- Continue cooking on low heat until a thin white film forms at the bottom of the pot—this “dries” the dough as steam evaporates.
- Remove from heat and let the dough cool.
- Add the Eggs
- Preheat the oven to 250°C (max heat).
- To cool the dough faster, transfer it to a bowl and stir occasionally. The dough should be warm, not hot, to avoid cooking the eggs.
- Add eggs one at a time, mixing with a hand mixer on low speed. The dough will start off lumpy but will smooth out as you incorporate the eggs. It should be creamy by the last egg.
- Line a baking tray with parchment paper. For the first batch, pipe or spread small portions of dough for the éclair shells.
- For the second batch, spread the dough into a large circle to create a base for the cake.
- Bake
- Bake each tray separately, until the shells and large base are golden and puffed. If your éclairs don’t rise, don’t worry—you’ll use them for the cake layers!
- Let everything cool before assembling.
- Make the Mascarpone Pistachio Cream
- Whip the heavy cream together with the mascarpone until smooth.
- Add the pistachio paste and blend just until incorporated. Do not overmix. Add sugar if needed, but the sweetened pistachio paste is usually enough.
- Assemble the Cake
- Take the large baked dough sheet and cut it into a circular base for your cake.
- Layer the smaller éclair shells on top of the base.
- Spread the mascarpone pistachio cream generously between layers.
- For decoration, crumble some of the crispy éclair shells and sprinkle them over the surface of the cake.
- Refrigerate the cake for at least 1-2 hours before serving.
This Éclair Cake is a delightful way to turn kitchen challenges into something special. With the rich pistachio mascarpone cream and the crunchy éclair shell crumbs on top, each bite is a mix of textures and flavors that will impress everyone. So, the next time your éclairs don’t go as planned, don’t fret—transform them into this delicious, creative dessert! Enjoy every slice!