I like choux and eclairs. Recently I got the idea of making an eclair cake. I baked one and turned out great, so I baked another one and this time I’m sharing the recipe. Banoffee Eclair Cake is a delicious dessert that is not hard to make. Another thing I like about this cake is that doesn’t have too many calories either, comparing to a Victoria sponge cake.
For my Banoffee Eclair Cake I used a 20cm baking tin. The cake is big enough for 8 servings. A serving is roughly the equivalent of an eclair. I shared a recipe for Choux, if you want to have a look at how to make the recipe step-by-step.
Ingredients for the choux:
– 150ml water
– 90g butter
– 135g white flour
– 3 free range eggs
Ingredients for the filling:
– 2 ripe bananas
– 500 ml milk
– 100g sugar
– 3 yolks
– buttery caramel flavouring (optional)
– 60g white flour
Ingredients for the toffee:
– 100g sugar
– 75ml whipping cream
Make the Choux by melting the butter in water over medium heat. After it boils, take the pan off the heat. Add the flour and stir it fast with a wooden spoon. Leave it to cool down for a few minutes.
Pour the eggs, one at a time, stirring until the egg is incorporated. The dough is now ready to be baked. Oil a 20cm baking tin and scoop the dough into the tin. Flatten the dough using the hands. To make it easier, wet the hands in cold water.
Preheat the oven at 200C fan or 220C. Leave the tray to bake for 30 – 35 minutes, then lower the temperature at 160C fan or 180C and bake them for another 10 – 15 minutes. When the cake is baked, turn off the heat. Leave the baking tin in the oven with the door slightly open. The heat will dry the cake a bit more.
Meanwhile make the cream patisserie. Heat the milk in a saucepan. In a bowl, whisk the yolks with sugar until they are pale. Add the sifted flour, the flavouring and whisk. When the milk has boiled, pour it over the egg mixture. Mix for one minute or so. Pour the creme back into the saucepan, over medium heat. Stir continuously for 2-3 minutes. When the cream has thicken a bit it’s ready. Take off the heat and let it to cool down. Stir the cream so it gets colder quicker.
Make the toffee by placing the sugar in a saucepan on the hob at medium heat. Shake the pan so the melted sugar doesn’t burn.
When all the sugar is melted add the cream a bit at a time and stir. You will get a “violent” reaction which is normal. The cold cream hardens the melted sugar almost instantaneously making it bubble. Leave it on the hob to boil for a minute, while the caramel will melt into the cream. Take off the heat and leave to cool.
Make the cake by cutting the choux in half. Chop the bananas and put them on the the first layer of the cake. Scoop in the cream and place the second layer on top of the cream. Pour the toffee on top and the cake is ready to be served.
What do you think of my Banoffee Eclair Cake?