What’s better than a chocolate eclair? Chocolate eclair ice cream, of course! This fabulous frozen treat combines all the flavors of a classic eclair into ice cream form. Light choux pastry, decadent chocolate and velvety vanilla custard all come together to create an amazing two-in-one dessert. Making this over-the-top ice cream at home is surprisingly easy.
How To Make The Eclair
Start with the eclair component. You’ll need just a few simple ingredients: water, butter, flour, eggs, sugar and salt. Bring the water and butter to a boil. Remove from heat, stir in the flour all at once, then mix vigorously until the dough pulls away from the sides of the pan. Let cool slightly before adding the eggs one at a time, fully incorporating each one.
Drop tablespoon-sized dough balls onto a parchment-lined baking sheet. Bake at 400 degrees until puffed and golden brown, about 30 minutes. Cool the eclair puffs completely.
How To Make The Vanilla Pastry Cream
While the choux bakes, make a simple vanilla pastry cream. Heat milk, cream, sugar and salt in a saucepan until steaming. Whisk egg yolks in a bowl, then slowly mix in the hot milk mixture while whisking continuously. Return to the saucepan and cook, stirring constantly, until thickened to a custard-like consistency. Remove from heat and stir in vanilla. Transfer to a bowl, cover with plastic wrap directly on the surface and chill for at least 2 hours.
Once the eclair puffs and pastry cream are ready, cut the puffs in half and fill with the chilled pastry cream. Next comes the fun part - making the ice cream!
How To Make The Macalat Chocolate Ice Cream
In a blender, puree the filled eclair halves with some whole milk until smooth. Pour the eclair-milk mixture through a fine mesh strainer to remove any solids. Add half & half and heavy cream, then stir in sugar to taste.
Pour the ice cream base into your ice cream maker and churn according to manufacturer’s directions. In the last 5 minutes of churning, add in chopped chocolate eclair pieces and chopped up Macalat chocolate. This will create delicious chocolate swirls throughout the ice cream.
Scoop the finished ice cream into a freezer-safe container and freeze for at least 4 hours before serving. Top with chocolate sauce, Macalat chocolate shavings and strawberries.
Enjoy Your Macalat Chocolate Eclair Ice Cream
With this recipe, you can capture all the textures and flavors of a chocolate eclair in frozen form. The ice cream base provides rich vanilla custard, while bits of fried eclair dough and the Macalat chocolate mimic the layered sensations of the real thing.
- Use high quality Macalat Sweet Dark Chocolate for best flavor.
- Let the filled eclairs cool completely before blending to allow flavors to meld.
- Strain well for a silky smooth ice cream base.
- Chill the ice cream base overnight before churning if possible.
- Serve immediately after churning for the softest texture.
This Macalat chocolate eclair ice cream is sure to impress any dessert lover. The chopped up Macalat Sweet Dark Chocolate bits create satisfying pockets of pure chocolate in each bite. Meanwhile, the custard ice cream base provides decadent vanilla flavor complemented by the light, airy eclair puff pieces swirled throughout. For extra decadence, make mini eclair sandwiches using small scoops of the ice cream. However you choose to enjoy it, this two-in-one treat makes the perfect show stopping finale to any meal!Order Macalat Sweet Dark Chocolate today!