Description
Caramel Apple Eclair Cake: Indulgent layers of caramel, apple, and creamy eclair filling. An easy, crowd-pleasing dessert perfect for fall.
Ingredients
- Choux pastry ingredients: 1 cup (236ml) water, ½ cup (113g) unsalted butter, 1 tablespoon granulated sugar, ¼ teaspoon salt, 1 cup (125g) all-purpose flour, 4 large eggs
- Apple filling ingredients: 4 medium Granny Smith apples (about 1.5 pounds/680g), 2 tablespoons (28g) unsalted butter, ⅓ cup (67g) brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, 1 tablespoon cornstarch
- Vanilla custard ingredients: 2 cups (473ml) whole milk, ¾ cup (150g) granulated sugar, divided, ¼ cup (32g) cornstarch, 4 large egg yolks, 2 teaspoons pure vanilla extract, 2 tablespoons (28g) unsalted butter
- Caramel sauce ingredients: 1 cup (200g) granulated sugar, 6 tablespoons (85g) unsalted butter, cubed, ½ cup (118ml) heavy cream, ¼ teaspoon salt
Instructions
- Step 1: Prepare the Choux Pastry Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat. Once boiling, remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball. Return to low heat and cook, stirring constantly, for about 2 minutes to dry out the dough. Transfer to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, beating thoroughly after each addition until the dough becomes smooth and glossy.
- Step 2: Bake the Pastry Layers Spread the dough evenly into two 8×8-inch squares on your prepared baking sheet, about ½-inch thick. Bake for 25-30 minutes until golden brown and firm to the touch. The pastry should be hollow inside. Allow to cool completely on a wire rack, then carefully split each square horizontally to create four thin layers.
- Step 3: Prepare the Apple Filling In a large skillet, melt butter over medium heat. Add sliced apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring occasionally, until apples are tender but still hold their shape, about 8-10 minutes. Dissolve cornstarch in 2 tablespoons of water and stir into the apple mixture. Cook for another 2 minutes until the liquid thickens. Remove from heat and cool completely.
- Step 4: Make the Vanilla Custard In a medium saucepan, heat milk and half the sugar until steaming but not boiling. Meanwhile, whisk together remaining sugar, cornstarch, and egg yolks in a bowl until pale yellow. Gradually whisk about 1 cup of the hot milk into the egg mixture to temper, then pour the egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens and just begins to bubble, about 5-6 minutes. Remove from heat, stir in vanilla and butter until melted. Transfer to a bowl, cover surface directly with plastic wrap, and refrigerate until cold.
- Step 5: Prepare the Caramel Sauce In a heavy-bottomed saucepan, spread sugar in an even layer. Heat over medium heat without stirring (swirl the pan occasionally) until sugar melts and turns amber, about 8-10 minutes. Immediately remove from heat and carefully add butter, stirring until melted. Gradually add cream while stirring (mixture will bubble vigorously). Add salt and stir until smooth. Transfer to a heatproof container and allow to cool until thick but still pourable.
- Step 6: Assemble the Cake Place one pastry layer on a serving plate and brush with a thin layer of caramel sauce. Spread one-third of the custard evenly over the caramel, then top with one-third of the apple filling. Repeat with the second and third pastry layers. Place the final pastry layer on top and drizzle generously with remaining caramel sauce. Refrigerate for at least 4 hours or overnight before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 145mg