We had the Missionary Elders for tea last night and I wanted to make them a special dessert to enjoy. This chilled dessert always goes down a real treat with everyone I serve it to. I call it Profiterole Cake but I have also seen it called Eclair Cake. It's basically a choux pastry base filled with a vanilla and cream cheese filling, topped with whipped cream and then drizzled with a chocolate sauce! It. Is. To. Die. For.
I have never had anyone turn their noses up at this . . . in fact most people want seconds and the Elders were no different. When I offered seconds they jumped at the chance! It just so happened that Eclairs was our Alaskan Missionaries favorite dessert, so he really enjoyed this!
It is a North American Recipe that I had to adapt to English ingredients when I moved over here fourteen and a half years ago, as some of the original ingredients were not readily available here and still aren't. I have listed the original North American Ingredients in the recipe.
It's such a simple dessert to make and yet it is a show stopper! You might be a bit afraid of making choux pastry, but if you make sure your boiled mixture is cooled to lukewarm and you persevere when beating in the eggs, you have every chance for success. Adding eggs to a boiling hot flour mixture is a sure recipe for disaster. Been there, done that when I was thirteen. A mistake I never made twice.
That rich custardy filling is deliciously creamy and just sweet enough without going over the top . . . a nice layer of lightly sweetned whipped cream is layerd over the whole cake and then a delicious chocolate sauce is drizzled over all. Again, let the sauce cook before you drizzle it on. You don't want it to melt the whipped cream. Altogether this simple dessert is a real delight both to make and to indulge in!
*Profiterole Cake*Serves 6
(I used Banana Flavoured Angel Delight)