Eclair Cake with Chocolate Ganache

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Lightly grease and flour a 9x13-inch baking dish. Place a mixing bowl and whisk attachment in the freezer to chill. (Prep time: 5 minutes)

Recipe View In a medium saucepan, combine water, butter, and salt over medium-high heat. Bring to a rolling boil, ensuring the butter is fully melted. Reduce heat to medium and add the flour all at once, stirring vigorously with a wooden spoon. Cook, stirring constantly, until the mixture forms a smooth ball that pulls away from the sides of the pan (about 3-5 minutes).

Recipe View Transfer the dough to the chilled mixing bowl. Using an electric mixer fitted with the whisk attachment, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy. Spread the dough evenly into the prepared baking dish. (Prep time: 10 minutes)

Recipe View Bake in the preheated oven until the pastry is puffed, golden brown, and firm to the touch, 25 to 30 minutes. Turn off the oven and let the pastry cool inside the oven with the door slightly ajar for 30 minutes. Then, transfer to a wire rack to cool completely. (Bake time: 60 minutes)

Recipe View Pour the 2 cups of cold heavy cream into the chilled bowl. Using the chilled whisk attachment, whip until soft peaks form (about 1 minute). Gradually add the confectioners' sugar and vanilla extract. Continue whipping until stiff, glossy peaks form. Be careful not to overwhip. Transfer to a covered container and chill in the refrigerator until ready to use. (Prep time: 8 minutes)

Recipe View In a separate bowl, whisk together the cold milk and vanilla pudding mix until smooth and creamy. Gently fold in the whipped cream until just combined. Spread the filling evenly over the cooled pastry crust. Cover with plastic wrap, pressing gently on the surface to prevent a skin from forming, and refrigerate for at least 2 hours. (Prep time: 10 minutes)

Recipe View Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the remaining 1 cup of heavy cream over medium heat until it just begins to simmer. Immediately pour the hot cream over the chocolate and let sit, undisturbed, for 1 minute. Gently whisk until the chocolate is completely melted and the ganache is smooth and glossy. Let cool slightly until thickened but still pourable (about 10 minutes). (Prep time: 15 minutes)

Recipe View Pour the chocolate ganache over the cream filling, spreading evenly to cover the entire surface. Refrigerate the cake for at least 1 hour before serving, or preferably overnight, to allow the flavors to meld and the ganache to set. (Chill time: 60+ minutes)