Giant Chocolate Eclair

SAVE
Don't all cakes come in the footlong version?

INGREDIENTSFor Eclair:

• 4 sticks of butter, diced
• 16 large eggs
• 1 ½ tablespoon of sugar
• 1 tablespoon of salt
• 4 cups of water
• 5 cups of all-purpose flour

To fill in the cream:

• ½ cup) sugar
• ¼ cup of cornmeal
• ½ teaspoon of salt
• 2 cups of whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon of vanilla
•  cups whipped cream

For Ganache:

• 4 cups dark chocolate chips
• 2 cups thick cream
• 4 tablespoons of coconut oil

INSTRUCTIONS

• Make it eclair: Preheat the oven to 425 degrees and line two baking sheets with baking paper. In a large saucepan, mix the butter, sugar salt and water, then bring to a boil. Turn off the heat and stir the flour with a wooden spoon. Place the mixture in a stand mixer bowl equipped with paddle attachments and let it cool for 3 minutes. Turn on the mixer at medium-low speed and add each egg one at a time. Place the dough in a large pipe bag that is equipped with the biggest decoration tip. 12 inch pipe line of eclair dough on one side of the sheet. Another strip of pipe is right next to it and last one above to form a triangle. Repeat on the other prepared pan, this time leaving the third strip to make the bottom and place both in the oven. Bake for 15-20 minutes until the eclair expands. Lower the temperature to 375 and bake for another 30 minutes until the mixture is golden and the inside is dry. Remove from the oven and allow to cool completely before filling.
• Make cream: Beat sugar, corn flour, and salt in a medium saucepan. In a small bowl, shake the milk and egg yolks together. Add the milk mixture to the pan, along with butter. Cook over medium heat until the mixture boils. Let it boil for one minute. Remove from the heat and add vanilla. After the cake cream is cold, fold the whipped cream and put it in the refrigerator.
• Make the ganache: Make the chocolate ganache: Put the chocolate chips in a medium-sized bowl, and heat the cream until it almost boils. Pour the cream over the chocolate and stir until smooth. Add coconut oil and set aside.
• Attach the eclair: Place the eclair down on a large plate. Fill with cream mixture and cover with the top of the eclair. Place it in the refrigerator to tighten it for 30 minutes. Pour the Ganache on an Eclair set and serve. Eat immediately!

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