French Éclair Pound Cake

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:

Ingredients:

• 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

Instructions:

• 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.

Bon Appétit!