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Chocolate Eclair Cake

Prep Time 1 hour
Total Time 8 hours
Servings 12 servings
Author Megan

Ingredients

Eclair Pastry Crust

  • 4 egg whites
  • 4 egg yolks
  • 1/2 cup cassava flour
  • 1/2 cup butter, melted and cooled slightly or coconut oil
  • 1/2 cup milk, warmed or coconut milk
  • 1/4 teaspoon sea salt

Vanilla Custard

  • 3 cups raw milk or coconut milk
  • 1/2 cup real maple syrup or honey
  • 1/3 cup arrowroot powder
  • 4 egg yolks (reserve the whites! so many good uses*)
  • 1 Tablespoon butter or coconut oil
  • 2 teaspoons gelatin
  • 1 teaspoon real vanilla extract
  • 1/4 teaspoon sea salt

Whipped Cream (that won't wilt)

  • 2.5 cups grass-fed heavy cream
  • 1/2 cup maple syrup
  • 1/4 cup filtered water
  • 2 teaspoons gelatin

Instructions

Eclair Pastry Crust

  • (Make this recipe first.) Preheat oven to 325 degrees. Grease a 9" by 13" casserole dish. Set aside.
  • Place the following items into a blender and puree until smooth: egg yolks, cooled butter, warm milk, cassava and sea salt.
  • Beat egg whites in medium size bowl until stiff peaks form. Pour blender puree into bowl of egg whites and fold in whites until mostly incorporated.
  • Pour and spread evenly over bottom of greased casserole dish. Bake in preheated oven until puffed and golden all over, about 25 minutes. Set aside to cool while you make the custard.

Vanilla Custard

  • Wait to make the custard until the pastry crust is out of the oven cooling.
  • Whisk together arrowroot and gelatin in small bowl. Into medium saucepan, pour milk, egg yolks, maple syrup, and sea salt. Sprinkle arrowroot mixture over its surface, and whisk again to combine.
  • Cook over medium heat about 10 minutes, stirring CONSTANTLY until pudding begins to thicken. It will start to steam first, which is your sign that the custard is almost done. Once thickened, remove immediately from heat.
  • Add butter and vanilla and continue to stir until mixed.

Whipped Cream

  • Wait to make the whipped cream until the crust and vanilla custard have chilled, assembled, in the fridge for a minimum of one hour.
  • Place water in small saucepan. Sprinkle gelatin over its surface. Heat until steamy, stirring, and gelatin is foamy and melted. Turn off heat. Add maple syrup and set aside.
  • Whip cream in large chilled bowl, using chilled beaters. Once it holds soft peaks, gradually pour in sweetened gelatin water, in a steady stream. Once fully incorporated and stiffer peaks have formed, stop beating and set aside.

Assembly

  • Fill slightly cooled crust with warm custard, smoothing out the surface. Chill 1-3 hours. Top with freshly whipped cream. Top with generous decorative drizzle of Chocolate Syrup (see the link to this recipe below**). Chill for 3-5 hours or overnight, before serving. (Best chilled for 6 hours minimum before serving.) Whole process can occur in one day, serving it that evening, including chilling times.

Notes

* Use leftover egg whites to make the best Paleo/GAPS Meringue, with half the sweetener of most meringues.

**Chocolate Syrup recipe here.