Classic French pastry with a modern twist.
Let’s be real. Making éclairs is not an easy dessert to learn but I’m here to tell you that you CAN do it!! This is where my éclair cake enters the scene. I’m not a professional French pastry chef by any means and look at how elegant this cake turned out. Consider this your basic guide to éclairs.
Why you'll love my recipe.
Straightforward
My directions are very detailed and easy to follow, with plenty of pictures to help you along the way.
Light and airy
The cake reminds me of my favorite Romanian dessert, cremes but WAY BETTER!
Tastes just like an éclair but in cake form
Two layers of choux pastry sandwiched between a decadent, homemade vanilla cream filling. YUM!!
Ingredient notes.
Water
- I prefer to use water instead of milk. It yields are more crispier, lighter choux pastry.
Butter
- Butter is an important ingredient in the choux pastry. Choose high quality ingredients for the best results.
Corn starch
- This is the thickening agent in the pastry cream.
Whole eggs and egg yolks
- Choux pastry is traditionally made with whole eggs and pastry cream is made with egg yolks.
Vanilla beans
- While vanilla pods are the classic, preferred choice for this dessert, you can substitute it for a tablespoon of vanilla bean paste or vanilla extract.
For the rest of the ingredients, please see the recipe index card below!
What is an Éclair Cake?
An éclair is a French pastry that is made from Pâte à Choux, also known as choux pastry. Choux pastry is a light and airy dough made from four ingredients: water, butter, flour and eggs. It is first cooked on the stovetop to create a paste-like dough, and then in the oven, where it puffs up. So why not combine the two together?
What pan should I use?
I prefer to use 8″ or 9″ springform pans. It releases the sides of the éclair cake without affecting the overall shape or delicate layers. This is a very delicate cake and a springform pan is needed for best results. If you only have one pan, bake the éclair layers one at a time. This pan is a great investment to use for other recipes like cheesecake. Shop my exact springform pans here. (Affiliate link)
Watch the full recipe tutorial on YouTube.
How to make Pâte à Choux (choux pastry).
Read through these detailed steps, then check out the photos and extended video tutorial on YouTube for additional help.
Heat the water and butter
In a medium saucepan, combine butter, water, sugar and salt. Heat until butter is melted and mixture is simmering.
Mix in flour
Add the flour all at once. Stir vigorously with wooden spoon or rubber spatula until the mixture forms into a smooth ball, no more flour is visible and pulls away from the sides. There should be film sticking on the bottom of the pan. That’s when you know it’s ready. Remove from the sauce pan into a bowl. Set aside to slightly cool for 5 minutes. It should still be warm to the touch.
Beat one egg at a time
Use an electric hand mixer or stand mixer with a paddle attachment, to beat one egg at a time until fully combined. By the last egg, the dough will become smooth, shiny, sticky and thick.
“V” shape test
When you lift beater out of the dough, it should form a “v” shape that slowly breaks off. This indicates the dough is the right consistency.
If you measured the ingredients with a scale, you won’t have this problem. But if you do, here’s how to remedy the situation. If the dough is too runny, fix it by adding a tablespoon of flour until the dough achieves the proper thickness. If the dough is too stiff, add a teaspoon of water until the dough becomes smoother.
Prepare the pans
Prepare the springform pans with parchment paper on the bottom and butter the sides with softened butter. Shop my exact newspaper design parchment paper sheets here. (Affiliate link)
Divide the dough
Equally divide the dough into two springform pans. If you only have one pan, bake one layer at a time. If you don’t have a springform pan, you may use a standard round or square cake pan but be mindful to line the edges with excess parchment paper for easy release. Spread the dough evenly, all the way to the edges, then use the back of a spoon to create pockets and uneven divots of dough that lift up.
Bake until light, golden brown
Bake for 28-30 minutes until puffy and light, golden brown. Cool for 5 minutes in the pans, then remove and set aside to completely cool on a wire rack.
What is diplomat cream?
Diplomat cream, also known as crème diplomate or diplomat custard, is a light, creamy filling used in pastries and desserts like eclairs, cream puffs and fruit tarts. It is made by combining pastry cream (which is a thick custard made from milk, eggs, sugar, corn starch) and whipped cream. The addition of whipped cream makes the filling fluffier and smoother. Keep in mind, this cream needs to chill for a few hours before assembly.
How to make diplomat cream.
Read through these detailed steps, then check out the photos and extended video tutorial on YouTube for additional help. The filling is my favorite part about this cake but it also requires the most attention. It actually takes less than 20 minutes to make. The only hard part is waiting for it cool.
Make the pastry cream
In a large bowl, whisk together egg yolks and sugar until light yellow in color. Then, add corn starch and whisk until smooth and thick.
Temper the eggs
Heat milk and vanilla over medium/low heat until steam forms but NOT simmering. This takes less than 2 minutes. Put a fine mesh sieve over the egg mixture and SLOWLY pour the warmed milk into the egg mixture WHILE continuing to whisk the egg mixture. Only a little bit at a time. This process slowly warms the eggs to the entire recipe without cooking them. Do not stop whisking while you add the milk. Too fast and you’ll scramble the eggs.
Do not walk away
Pour the whole mixture through the sieve a second time back into the pot. Gently whisk CONTINOUSLY for 5 to 7 minutes until thickened. Do not walk away or stop whisking. Within a few minutes, the mixture will already start to thicken. Once it starts to stick to the pot, which will be very fast, whisk vigorously to smooth out the lumps. Remove from the heat. Add butter and whisk together until combined. It may separate at first but it will come together as you whisk.
Set aside to cool
Press down the surface and directly cover with plastic wrap to prevent a top layer of dry skin from forming. Allow it to cool at room temperature. This will take a few hours. If you’d like to, make the pastry cream ahead of time and refrigerate for up to one day. Cover the cream by tightly pressing plastic wrap over it. Before using, give it a whisk to smooth out the texture as it will have set into a firm, thick custard.
Expert tips for your success.
Weigh your ingredients
Ensure that your choux pastry turns out light, airy and puffs up properly by weighing your ingredients, especially the flour.
Don’t reduce the sugar
Sugar plays an important role in the structure and texture of the pastry cream. The overall recipe is not very sweet!
Make the pastry cream first
Pastry cream must be made ahead of time because it requires time to cool. I suggest making it the morning of. Set aside to cool at room temperature. A minimum of 4 to 5 hours is needed for best results. If the cream is still warm when you fold in the whipped cream, it will affect the quality and texture of the layers.
Strain the milk and egg mixture
Use a fine mesh sieve to catch any lumps.
Whisk the pastry cream continuously while it’s on the stove
This step requires your full attention. Whisking constantly helps keep the mixture clump free, promotes even thickening and prevents the egg mixture from scrambling.
Chill the cake
The cake layers and filling hold their shape best when chilled. I suggest at least 2 hours of chill time before serving BUT keep the éclair cake in the springform pan. It holds it’s shape better this way. Do not be make more than one or two days ahead. The filling is naturally very soft and is not meant to keep its shape that long.
Cut with a sharp knife
When cutting this type of cake, be sure to use a sharp knife to maintain the soft layers and prevent compressing the cake. Gently pull the knife back and forth when slicing.
How to store leftovers.
Place leftover cake in an airtight container in the refrigerator and cover tightly with plastic wrap. Be mindful that the cake layers and filling texture may change. Best consumed within the first few days.
Looking for other sweets?
Before you go, take a look at some of our other popular sweets:
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Éclair Cake
Ingredients
For the éclair layers:
- 1 cup all-purpose flour may substitute with bread flour
- 1 cup water (may substitute with 1/2 cup milk and 1/2 cup water)
- 1/2 cup unsalted butter
- 3 large eggs
- 1 Tablespoon granulated sugar
- Pinch of salt
For the diplomat cream filling:
- 1 ½ cups whole milk
- 2 vanilla bean pods, scrapped or 1 Tablespoon vanilla bean paste
- 6 egg yolks
- 3/4 cup granulated sugar
- 6 Tablespoons corn starch
- 4 Tablespoons unsalted butter
- 1 ½ cups heavy whipping cream whipped
- 2 Tablespoons powdered sugar
Instructions
- Read through the recipe twice before starting and measure all your ingredients in advance. Go back and watch my full video tutorial, read my expert tips and extended instructions with photos. This recipe is made in steps and not all at once.
Make the pastry cream.
- The pastry cream needs a few hours to cool down and set. I recommend making it the night before or the morning of. In a large bowl, whisk together egg yolks and sugar until for1-2 minutes until light yellow in color and all the sugar is dissolved.6 egg yolks, 3/4 cup granulated sugar
- Then, add corn starch and whisk until smooth and thick.6 Tablespoons corn starch
- Heat milk and vanilla over medium/low heat until steam forms but NOT simmering. This takes less than 2 minutes.1 ½ cups whole milk, 2 vanilla bean pods, scrapped
- Put a fine mesh sieve over the egg mixture and SLOWLY pour the warmed milk into the egg mixture WHILE continuing to whisk the egg mixture. Only a little bit at a time. Do not stop whisking while you add the milk. Too fast and you'll scramble the eggs.
- Pour the whole mixture through the sieve a second time back into the pot. Gently whisk CONTINOUSLY for 5 to 7 minutes until thickened. Within a few minutes, the mixture will already start to thicken.
- Once it starts to stick to the pot, whisk vigorously to smooth out the mixture. It will be thick! Remove from the heat.
- Add butter and whisk together until combined. It may separate at first but it will come together as you whisk.4 Tablespoons unsalted butter
- Press down the surface and directly cover with cling wrap or plastic wrap to prevent a top layer of dry skin from forming. Allow it to cool at room temperature. This will take a few hours. If you'd like to, make the pastry cream ahead of time and refrigerate for up to one day. Before using, give it a whisk to smooth out the texture as it will have set into a firm, thick custard.
Make the choux pastry.
- Preheat the oven to 375°F / 190°C.
- In a medium saucepan, combine butter, water, sugar and salt. Heat until butter is melted and mixture is simmering.1 cup water (may substitute with 1/2 cup milk and 1/2 cup water), 1/2 cup unsalted butter, 1 Tablespoon granulated sugar, Pinch of salt
- Add the flour all at once. Stir vigorously with wooden spoon or rubber spatula until the mixture forms into a smooth ball and pulls away from the sides. There should be film sticking on the bottom of the pan. That's when you know it's ready. Remove from the sauce pan into a bowl. Set aside to slightly cool for 5 minutes. It should still be warm to the touch.1 cup all-purpose flour
- Use an electric hand mixer or a stand mixer with a paddle attachment, to beat one egg at a time until fully combined.3 large eggs
- By the last egg, the dough will become smooth, shiny, sticky and thick.
- Prepare the springform pans with parchment paper on the bottom and butter the sides with softened butter. Equally divide the dough into two springform pans. If you only have one pan, bake one layer at a time.
- Spread the dough evenly, all the way to the corners. Then, use the back of a spoon to create pockets and uneven divots of dough that lift up.
- Bake for 28-30 minutes until puffy and light, golden brown. Cool for 5 minutes in the pans, then remove and set aside to completely cool on a wire rack.
Prepare the filling.
- Only when you're ready to assemble and serve the éclair cake should you make the whipped cream and complete this step. Place the heavy whipping cream and powdered sugar in a large mixing bowl. Use a hand mixer or stand mixer and whisk until stiff peaks form.1 ½ cups heavy whipping cream, 2 Tablespoons powdered sugar
- Use the electric mixer to whisk the pastry cream until smooth and comes together. At first, it will resemble crumbly dough but as it is mixed, it returns to its original, thick texture. Then, fold in 1/3 of the whipped cream at a time.
Assemble the cake.
- Line the edges of spring form pan with parchment paper for easy release of the cake. Add one éclair layer, then all the filling and top with the final éclair layer. Make sure the filling is spread evenly to the edges of the pan.
- Cover the entire cake with plastic wrap and refrigerate for at least 2 hours in the springform pan. Keep in the refrigerator until ready to slice and serve. This cake is meant to be cut into thick slices in order to maintain the layers and cream in place. Don't worry, you'll thank me later for that. Best served chilled.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
This looks yummy. Can I substitute the vanilla bean/paste with vanilla extract? That’s the only one I have in the pantry.
Yes, you may! We prefer the vanilla bean as it gives a more authentic flavor but please use whatever you have on hand. 🙂 Happy baking!
Hello! Can you top this with a chocolate ganache instead?
Hi Carol, yes! That actually sounds lovely! 🙂
Great thank you!!
I can’t wait to see how it turns out! If you have an Instagram, don’t forget to tag me @bakecookrepeat 🙂
When mixing the flour in, do you remove it from the stove top?
Hi Holly! Keep it on the stovetop until all the flour is fully combined as shown in the video and pictures. Then, transfer to a bowl. I hope this helps. 🙂
Wow so yummy. Very easy to follow directions. The hardest part is waiting for the pastry cream to cool.
Yay! Thank you, Lora 🙂
Making this cake was so easy to follow along with the very clear instructions and photos Patricia provided. It’s nerve wracking to tackle something like choux pastry and this was the easiest I’ve ever seen it explained. My family devoured this cake. Will definitely make again at our next family birthday.
Thanks so much for this lovely review, Alina! We’re so glad our cake made it’s way to your family table. 🙂
Please could you tell what a cup of flour is in grams. Thank you
Hi Sandra, thank you so much for asking! My recipe card has a metric tab that you can switch to show you the recipe in grams! This is true for all of my recipes. I prefer to bake in volume as well but for your reference, I used 120g for 1 cup flour. I hope this helps! 🙂
I saw this cake over the weekend and immediately had to try it for my family. It literally tastes like an eclair but better!! The thick layer of filling was the perfect amount. I never made éclairs before so I made sure to read through the directions twice like she suggested. The photos and extra instructions was so helpful!! I made the pastry cream the night before and mixed it with whip cream the next day because I was nervous I wouldn’t have time to make it all in one day. It was a genius idea!! So thankful for reliable dessert recipes like this one. Well done Bake Cook Repeat. Well done!!
Hi Dae, thank you so much for the lovely review! We’re so happy our éclair cake was big hit. 🙂
Need to try!!
We hope you enjoy it as much as we do!
This looks So delicious, i will definitely make it. I hope it turns out as good as yours
You can and it will! 🙂
Can’t wait to make it !
Let us know how you enjoyed it 🙂