Soft and well-moist, this éclair pound cake is the dream dessert for all the eclair lover out there! Of course, there is nothing similar like the taste of a French éclair, however, variations of this classic treat are always a good gesture if you or your beloved ones like this amazing unique eclair flavor. Here is the recipe:
- 1 ¾ cups flour
- 1 teaspoon baking powder
- 2 ½ tablespoons custard powder
- A pinch of salt
- 3/4 cup unsalted butter, at room temperature
- 3 eggs
- 1/2 cup granulated sugar
- 3 teaspoons vanilla extract
- 1 cup sweetened condensed milk
- 3/4 cup heavy cream
- 1 1/4 cup dark chocolate chips
- Preheat the oven to 350°F/180°C/Gas Mark 4. Grease and line with parchment paper a 9 by 5 inches loaf pan.
- In a bowl, combine together the flour, baking powder, custard powder, and salt.
- Using an electric mixer, beat together the sugar and butter until fluffy and pale in color.
- Gradually add the eggs, mixing well after each addition.
- Pour the sweetened condensed milk and extract, alternating with the dry ingredients, in 2 parts, and beat until well incorporated.
- Pour the batter into the baking pan; place in the oven and bake for around 55-60 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove and allow the cake cool for 30 minutes before turning it out of the pan to finish chilling entirely before glazing.
- In the meantime, prepare the glaze.
- In a small saucepan add the chocolate and heavy cream; heat over low heat, stirring until smooth and well melted. Pour over the cooled pound cake.
- Allow setting for 15 minutes before slicing. Serve.