Simple Eclair Layered Dessert

Simple Eclair Layered Dessert:

This is a Simple Eclair Layered Dessert with a cream layer and a perfect balance of sweetness. This dessert consists of three simple parts: the filled eclairs, a whipped cream layer, and a chocolate drizzle on top. 

The Eclairs:

When I first made this, I had never made eclairs before. But it’s the same dough (choux pastry) as cream puffs, and I’ve done that several times! I made the choux pastry, piped the shells out, and baked them. I wasn’t sure how wide to make them. In the end, some came out a bit wonky and narrow. Other ones were perfect for filling! 

I took the extra step to dry them out well because I planned to add a lot of moisture back in. You can do this by turning the oven off, oven door ajar with a wooden spoon, and letting the puffs sit in there for 30-60 minutes.

For the pastry cream, I just went for a simple vanilla. I thought about doing a chocolate filling, but that would be too heavy. 

Whipped Cream Layer:

I made my delicious and luscious whipped cream for the middle layer. I knew I didn’t need much, so I used ½ cup of heavy whipping cream and 8oz (1 cup) of mascarpone cheese. The cheese is what makes this cream magical! It stays whipped and has a wonderful flavor. I added 1 tsp of sugar and a drizzle of my homemade vanilla extract.

Chocolate Drizzle:

I used only two ingredients for the chocolate drizzle: some semi-sweet chocolate wafers and a slice of butter. I would have used dark chocolate wafers, but semi is what I had. Ultimately, it turned out well, but I prefer the darker chocolate. 

Assembly:

Assembly was simple and easy as well. I melted the chocolate and then set it aside to cool.

I tried a couple of different size dishes, but in the end, the 9×13 was best. It would have been better to have a deeper dish since this dessert is tall. I had some deeper dishes, but they were also shorter. So if you have a deep and long dish, use that!

I added one layer of the filled puffs, a layer of my whipped cream, and another layer of the filled puffs. I drizzled on my cooled chocolate and stuck it in the fridge. I did not cover it because the chocolate would have gotten on the cover. After about 30-40 minutes, I covered it with tin foil. I just put it over the edges so it’s not touching the top of the dessert.

I first served it after 1.5 hours in the fridge and found it kind of “chewy” to eat. It tasted delicious, but it wasn’t soggy enough. That sounds wrong because, normally, you don’t want soggy desserts. But I had a piece the day after, and it was so much better! So I suggest you let this sit in the fridge for at least 8-12 hours before serving.

Now onto the recipe so you can make this delightful dessert!

Ingredients:

• Choux Pastry *
• Vanilla Pastry Cream *
• ½ cup Heavy Whipping Cream
• 8oz Mascarpone Cheese
• ½ – 1 cup semi-sweet or dark chocolate wafers

Instructions

Make the vanilla pastry cream and let it sit in the fridge for at least 2 hours or up to a few days. Make the choux pastry; I like to use this one. Once the cream is set and the puffs are cooled, poke three little holes in the bottom and fill! Using a pastry bag or plastic zip-lock bag works best!

Melt the chocolate and set aside to cool. 

Take out your dish and start placing the filled puffs in. Layer the whipped cream and add another layer of puffs. Once the chocolate is cool, drizzle on top. Stick in the fridge for 8-12 hours, then serve!

Enjoy!

Notes:

• I have not tested it, but you can probably use store-bought eclairs and make the layered dessert with those. Keep in mind store-bought eclairs tend to be heavier and sweeter.
• If you want gluten-free, I have used this recipe, which has turned out well!

~Becky 🙂