Today marks the start of Part 2 of the Fiesta Friday Anniversary Party… If you haven’t made it to the party yet, the time is NOW to head on over to The Novice Gardener’s! Angie is waiting on you… as is Selma @Selma’s Table. I’ll be taking on co-host duties, along with Angie and Selma. I’ll be a bit late today, so make sure you save some of the food for me, too!
I was somewhat indecisive about what to bring this week. Surprised? Not, I’m sure! In the end, dessert it is… even though I’ve tried to be “good” and eat a smidgen healthier lately, I still require a bit of sweetness every now and then.
Today, Im bringing a Chocolate Eclair Torte to the Fiesta. For many years, I’ve made traditional eclairs. They’re a favorite in this house.
Recently, I stumbled upon a recipe for a torte version at the site Lemons and Lavender. I was immediately intrigued with the concept of switching up the baking process and assembly…yet using the same ingredients.
In the end, I decided to use my own recipe, from my eclairs… but “put it together” a little different.
All this recipe requires is three parts…pastry, custard filling and chocolate icing.
It not only tasted fantastic… it was less time consuming to make! It can become quite tedious filling all of those little pastries.
The torte version is definitely the way to go when serving a crowd. It will feed a minimum of 12 people with generous slices.
My “NEW” eclair torte on the left and my “OLD” individual eclairs on the right.
Chocolate Eclair Torte
Ingredients for the pastry:
1 stick butter [8 Tablespoons or 1/2 cup]
1 cup water
1 cup bread flour
Directions for the pastry:
- Preheat oven to 400°F. Grease three 9-inch cake or pie plates and set aside.
- Combine water and butter in a medium saucepan, bring to a boil over medium-high heat. Reduce to low heat; add flour and stir vigorously until mixture pulls from side of pan and forms a smooth ball. Remove from heat and cool slightly.
- Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth. The batter will separate after adding each egg. When stirred vigorously, it will come back together and appear smooth.
- Divide the pastry dough evenly between the three cake/pie pans and smooth/pat down dough with a spatula…it doesn’t need to be perfect.
- Bake for about 30 minutes, or until golden and puffy. Cool on wire racks away from drafts.
While the pastry bakes, prepare the custard filling…
Ingredients for the Custard Filling:
1 cup sugar
3 Tablespoon all purpose flour
3 Tablespoons corn starch
1/2 teaspoon salt
3 cups milk [I use 1%]
3 egg yolks
1 Tablespoon butter
1 teaspoon vanilla extract
Directions for the Custard Filling:
- Combine dry ingredients in a heavy saucepan; gradually whisk in milk.
- Cook over medium heat, stirring constantly, until thickened and bubbly. (This takes about 10 minutes. I find it doesn’t need to be stirred “constantly” until the milk is thoroughly heated, then keep at it!)
- Beat egg yolks in a small bowl until thick and lemon colored.
- Gradually stir about 1 cup of the hot mixture into the egg yolks; combine with remaining hot mixture in the saucepan, stirring constantly.
- Cook over medium heat 2 minutes or until mixture is thickened, still stirring.
- Add butter and vanilla, blend well.
- Remove from heat, and let cool completely. (It can be refrigerated, cover tightly with plastic wrap, to speed up the cooling process.)
When you are ready to begin assembly of the torte begin the chocolate glaze preparation.
Ingredients for the Chocolate Glaze:
3 Tablespoons butter
1 (1 ounce) square unsweetened chocolate
1½ cups powdered sugar
2-3 Tablespoons milk
1/2 teaspoon vanilla extract
Directions for the Chocolate Glaze:
- Melt chocolate and butter in a medium saucepan over low hear, stirring constantly. Remove from heat.
- Add sugar, 2 Tablespoons of milk and vanilla; beat well. If too thick add more milk, 1 teaspoon at a time.
For the Assembly:
Place one pastry round on a large plate or platter. Layer one third of the custard on top and spread (almost to edge) to cover. Drizzle with a bit of the chocolate glaze. Repeat with remaining ingredients.
Keep refrigerated until serving time. I’ve found it is best eaten the same day it is prepared.
A serrated knife (bread knife) was my “knife of choice” for slicing the torte. For best results, use a gently back and forth (sawing) motion to ensure torte remains intact.