A while back I was browsing through a wonderful cooking blog,
Chef In Training. I spotted a recipe for an
Eclair Cake and pinned it. Today I wanted to share with you the spin I took on the original recipe, turning a traditional eclair cake into a delicious Orange Creamsicle Eclair Cake.
The original recipe called for the filling to be made with instant pudding mix, but I made my pastry cream from scratch. If you would like to save time, by all means you could make a vanilla pudding from a mix and add in orange extract or the zest of an orange or two. I preferred to make pastry cream on my own because I love the way it tastes.
While I was experimenting for this recipe, I tried making stabilized whipped cream and chocolate ganache for the topping. I have to say, if you are making this several hours beforehand and it is important that the whipped cream holds up, I would suggest using the whipped topping. If you are serving this immediately, go with some fresh whipped cream on top.
If you are not a fan of chocolate syrup and would like to make a ganache, my method was to use one cup of dark chocolate chips with about 1/2 cup of heavy cream heated over a double broiler until the chocolate melts, whisking constantly. You may need to add a little bit more cream to make it thin enough to drizzle. If that is too much work for you, chocolate syrup it is!
One last note: I used Orange Juice Fruit Powder in my pastry cream.
It can be found here. Enjoy!
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