Ravneet Gill’s recipe for Christmas vanilla, caramel and chocolate eclair cake

This is a “go all out” kind of cake, and perfect for the festive season. While it may test your patience and skill, the reward is a showstopping dessert that will have everyone smiling. The choux pastry softens as it is layered with creme patissiere, caramel and chocolate ganache, so let it rest before serving – it gets only better with time!

Christmas vanilla, caramel and chocolate eclair cake

Prep 10 min
Cook 1 hr 20 min
Chill 6 hr+
Serves 6

For the choux pastry
100ml whole milk
100g unsalted butter
5g sugar
Salt
100g plain flour
175-200g eggs (about 3-4), beaten

For the caramel sauce
100g caster sugar
20g unsalted butter
200ml double cream

For the creme patissiere
500ml whole milk
100g caster sugar
1 tsp vanilla bean paste, or 1 vanilla pod, split lengthways
20g plain flour
20g cornflour
3 egg yolks
1 whole egg
300ml double cream

For the chocolate ganache
200ml double cream
1 tbsp honey
130g dark chocolate

Heat the oven to 200C (180C fan)/390F/gas 6, and grease and line two 20cm cake tins (these can be sandwich cake tins) with greaseproof paper.

In a saucepan, heat 100ml water with the milk, butter, sugar and a pinch of salt, until the butter melts and the mix just begins to boil. Take off the heat and quickly stir in the flour, until the mix comes together into a smooth ball. Return to a low heat and cook, stirring occasionally, for one or two minutes, until the dough pulls away from the sides. Let the dough cool slightly, then add the beaten eggs a little at a time, stirring well until the dough is smooth, glossy and a dropping consistency. Check after adding the third egg; the dough should be able to take the fourth egg, but that one egg can make a huge difference between the choux rising and not rising, so be diligent.

Spread the dough in the lined tins, making sure they’re in even layers about 1-2 cm thick, then bake for 20 minutes, until golden, crisp and really puffy. Turn down the oven to 180C (160C fan)/350F/gas 4, bake for another 15 minutes, then leave to cool in the tins.

Meanwhile, make the caramel. Heat the sugar in a saucepan on a medium heat, stirring until melted and golden, then stir in the butter.Slowly pour in the cream, stirring until smooth, then leave to cool.

To make the creme patissiere, in a saucepan, heat the milk, half the sugar and the vanilla until steaming. In a bowl, mix the flour, cornflour and remaining sugar. In a second bowl, whisk the egg yolks and egg, then mix in the dry ingredients and a pinch of salt. If it starts to get too thick, add a splash of milk to help you get a smooth paste.

Gradually pour the hot milk into the egg mixture, whisking constantly, then return to the saucepan and cook, whisking constantly, over a medium heat until thickened. Once the mixture is bubbling, whisk for another two to three minutes.

Pour the thickened custard into a heatproof bowl, blitz with a hand blender, then put a piece of greaseproof paper on the surface to stop a skin forming. Cool, then chill for two hours, until set. Once set, beat the mixture in a large bowl. Whip the double cream to soft peaks, then fold into the cooled creme patisserie.

To make the ganache, heat the cream, honey and a pinch of salt in a pan until steaming, then pour over the chopped chocolate. Leave for a minute, then stir with a whisk to melt.

To assemble, line the base and sides of a 20cm springform cake tin with greaseproof paper. Put one choux layer on the bottom, spoon in the creme patissiere, then drizzle over some of the caramel. Top with the second choux layer, then chill for four hours.

Remove from the tin, and serve topped with more caramel sauce and the ganache.