My oldest turned eleven this week. When he was younger, I’d spend hours attempting fancy birthday cakes, somehow thinking that the longer I spent baking his cake the more loved he would feel. I’ve since learned that he actually doesn’t like fancy cakes. For the past three years, he’s requested this simple ice cream cake. He’s easy to please. I like him.
We’re having another birthday celebration this weekend with the grandparents, which means making another cake to serve to the family. My son also loves cream puffs and eclairs, and I thought this chocolate eclair sheet pan cake would be just the thing. A pâte à choux base, layered with the creamiest chocolate pudding, and topped with lightly sweetened whipped cream. It’s heavenly, and so much quicker to make than individual puffs. A note on the pâte à choux- traditional pâte à choux is made from water, eggs, butter, and flour. This version uses milk instead of water, creating a softer and more tender pastry. Water helps the pastry to crisp while milk helps the pastry turn a deeper golden brown. Either works fine depending on your preference.
Although the pâte à choux is best eaten the day it’s baked, the chocolate pudding can be made a day ahead of time and chilled. It’s possible to assemble the cake a few hours in advance, but know that the pastry will soften a bit after the layering on the pudding and cream. Ideally it’s best to have all of the components ready to go, and assemble the cake right before serving.
Chocolate Eclair Sheet Pan Cake
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8-10 servings
Ingredients
Chocolate Pudding
- 1/2 cup natural cane sugar
- 1/4 cup cornstarch
- 1/4 teaspoon fine grain sea salt
- 4 large egg yolks
- 3 cups whole milk
- 7 ounces bittersweet chocolate (preferably between 60%-72% cacao), melted
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
Pâte à Choux
- 1 cup milk
- 1/2 cup butter
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 4 large eggs
Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon natural cane sugar
- 1/2 teaspoon vanilla
Instructions
Chocolate Pudding
- In a medium saucepan, whisk together the sugar, cornstarch, salt, and egg yolks. Gradually whisk in the milk. Bring mixture to a boil over medium heat, whisking constantly. Reduce heat and simmer for another minute or so until mixture thickens.
- Strain mixture through a fine-mesh strainer set over a medium bowl, using the back of a spatula to press through the strainer. Whisk in melted chocolate, butter, and vanilla. Cover surface of filling with a round of parchment and chill in the refrigerator for at least 4 hours.
Pâte à Choux
- Preheat oven to 400.
- Combine the milk, butter, and salt in a saucepan. Bring to a boil. If butter is not completely melted, lower the heat and stir until butter is melted and return to a boil. Remove pan from heat and quickly add the flour. Return pan to low heat and whisk vigorously until dough pulls away from the sides of the pan. Remove from heat and cool slightly for 3-4 minutes. Add eggs, one at a time, and beat thoroughly after each addition, making sure each egg is fully incorporated before adding the next. The dough should be soft and smooth.
- Butter a 15 x 10 baking pan. Spread dough onto pan, leaving a one-inch border around the pastry. Bake for 20-25 minutes, until top starts to become golden brown. Reduce oven temperature to 300 and continue baking for another 10 minutes.
Whipped Cream
- Using an electric mixer, beat the cream with sugar and vanilla until it just holds stiff peaks.
Assembly
- Spread pudding evenly over pastry leaving a border around the edge. Spoon the whipped cream over the pudding. Dust with cocoa powder and shaved chocolate. Serve immediately or refrigerate until ready to serve.
Notes
Chocolate pudding adapted from Epicurious
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Mary Ann | The Beach House Kitchen says
This is genius Emily! My husband Tom adores eclairs! I can’t wait to make this the next time we have company! Thanks so much for sharing!
Traci | Vanilla And Bean says
Happy Birthday Mamma ! This is genius, Emily! I loooove eclairs, cream puffs, all things pâte à choux … this is such a fun and inventive way to serve a delightful cake. The texture looks dreamy and I love the addition of milk – hello extra fluffy! Beautiful presentation! Happiest of birthday to your son and enjoy your celebrations!