The Most Delicious Eclair Cake

For this eclair cake, I first prepared the cake layers.

To do this, I put the water, milk, butter and a pinch of salt in the saucepan.

As soon as the mixture boils, I add the flour all at once and stir, until a dough is obtained, which separates from the sides of the bowl.

I let the mixture cool for a few minutes, then I started adding the eggs one at a time, by mixing with the mixer.

I divided the resulting steamed dough into two equal parts.

I drew a 80°F (26 cm) circle onto baking paper and spread out half of the dough, by leaving about a centimeter on each side, without dough. During baking, the dough puffs up and will occupy the entire circle.

I baked the cake layers in a 390°F (200°C) oven for 20 minutes each.

Once the cake layers were done, I let them cool completely and started making the eclair cream.

I boiled 1 2/5 cups (350 ml) of the milk, sugar and a spoonful of liquid vanilla.

In another bowl, I beat the eggs with the cornstarch and the remaining milk.

I added them in a thin stream to the boiling milk, by stirring constantly, until the cream thickened.

I added the butter to the finished cream and stirred, until it was completely absorbed.

Then I divided the cake cream into two bowls.

I added 2 spoons of rum to one and to the other the chocolate, broken into small pieces. I used dark chocolate with 80% cocoa, but you can also use milk chocolate.

The heat of the cream will melt the chocolate completely.

Then I assembled the cake.

I placed one cake layer in a suitable plate and put an adjustable ring around it.

I distributed the two creams, by putting a spoonful of each and alternating between them.

With a wooden skewer, I made a few swirling movements to mix the two creams.

I put the second cake layer on top of the cream and pressed it lightly.

I put the cake in the fridge for a few hours to set.

Then I prepared the chocolate glaze. I put the chocolate and milk in a bowl of water and stirred, until the chocolate melted. I also added 2 spoons of oil.

I put the mixture in a piping bag and poured it over the cake.

I had some fresh blueberries and added them as well, but they are optional.

I put the blueberry cake back in the fridge for another hour.

This is the most delicious eclair cake, suitable for any festive table.

Enjoy!