Ice cream sundaes are enjoyed worldwide, but have you ever had an éclair sundae? That's right, I'm taking this classic French pastry and filling it with some of my favorites. Each éclair includes assorted ice creams, sauces, chocolate ganache, whipped cream, and the cherry on top (literally and figuratively).
For the pâte à choux: Preheat the oven to 375 degrees F. Line a half sheet pan (18 by 13 inches) with parchment paper. To create a template for the éclairs on the parchment paper, draw three circles, each 1 1/4 inches in diameter, in a row and touching each other. (Each template of 3 circles will create 1 éclair.) Repeat to draw a total of 10 templates, spacing them slightly apart. Flip the parchment over on the sheet pan and set aside.
Combine the water, butter, sugar, and salt in a medium saucepan and bring to a boil. Decrease the heat to low. Stir in the flour and cook, stirring constantly, for 2 minutes, to create a roux.
Transfer the roux to a stand mixer fitted with the paddle attachment. Mix on low speed for 2 minutes. With the machine running on low speed, gradually add the eggs in 3 batches, mixing after each addition until each batch is incorporated. Stop the mixer and scrape the bowl very well. Mix for 1 more minute.
Transfer the pâte à choux to a pastry bag fitted with a medium round tip. Pipe 1 choux to fill each circle on the prepared templates.
Dip your fingertip in water then gently press the top of each choux to remove any peaks.
Bake for 30 minutes, then rotate the sheet pan. Decrease the oven temperature to 350 degrees F and bake for 20 more minutes.
Allow the éclairs to cool completely on the sheet pan.
Make the ganache: Place the chocolate in a medium heatproof bowl. Combine the cream and corn syrup in a small saucepan or microwave-safe bowl and cook over medium heat or microwave on high until just scalding, 2 to 3 minutes on the stovetop or 20 to 30 minutes in the microwave.
Pour the scalding cream over the chocolate and whisk until fully incorporated and the ganache is smooth and glossy.
Assemble the sundaes: Once cool, cut each éclair in half horizontally using a serrated knife. Spoon some of the caramel and/or strawberry sauce onto the bottom half of each éclair, then using a 1 1/2-tablespoon ice cream scoop, place a total of 3 scoops of ice cream on the bottom half (1 scoop on each bottom choux). Close the éclairs, then drizzle some of the ganache onto each top choux.
Pipe (I use a small star tip) some of the whipped cream onto each choux. Sprinkle with nonpareils. Top each sundae with 1 of the maraschino cherries. Enjoy!
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off