Chocolate Éclair Sponge Cake

Name: Chocolate Éclair Sponge Cake
Ingredients: Hot Milk Sponge Cake; 1 cup (100 grams) sifted (before measuring) unbleached cake flour (I use King Arthur); 1 teaspoon baking powder; 3 large eggs, at room temperature; 2 large egg yolks, at room temperature; 1 teaspoon pure vanilla extract; 3/4 cup (150 grams) sugar; 1/4 cup whole milk; 2 tablespoons (30 grams) unsalted butter, cut into small pieces; Vanilla Pastry Cream and Chocolate Glaze; 1.5 teaspoons vanilla extract; 6 tablespoons (80 grams) sugar; 2 tablespoons plus 2 teaspoons (26 grams) superfine rice flour or 1 tablespoon plus 2 teaspoons (13 grams) Thai rice flour; 2 cups whole milk, divided; 4 large egg yolks; For Chocolate Glaze:; 3 tablespoons (42.5 grams) unsalted butter; 1/2 cup (100 grams) sugar; 1/2 cup (45 grams) unsweetened natural or alkalized cocoa powder; 1/2 cup heavy cream; 1/2 teaspoon pure vanilla extract; 1 or 2 pinches salt, to taste

22 ingredients

1 steps

Ingredients

Hot Milk Sponge Cake
1 cup (100 grams) sifted (before measuring) unbleached cake flour (I use King Arthur)
1 teaspoon baking powder
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (150 grams) sugar
1/4 cup whole milk
2 tablespoons (30 grams) unsalted butter, cut into small pieces
Vanilla Pastry Cream and Chocolate Glaze
1.5 teaspoons vanilla extract
6 tablespoons (80 grams) sugar
2 tablespoons plus 2 teaspoons (26 grams) superfine rice flour or 1 tablespoon plus 2 teaspoons (13 grams) Thai rice flour
2 cups whole milk, divided
4 large egg yolks
For Chocolate Glaze:
3 tablespoons (42.5 grams) unsalted butter
1/2 cup (100 grams) sugar
1/2 cup (45 grams) unsweetened natural or alkalized cocoa powder
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
1 or 2 pinches salt, to taste

Directions

1

["Position a rack in the lower third of the oven and preheat the oven to 350\u00b0 F. Grease and flour the sides of the pan and line the bottom with parchment paper.", "Whisk the flour with the baking powder. Sift the mixture three times and return it to the strainer set over a bowl.", "Whip the eggs, yolks, sugar, and vanilla in the stand mixer at high speed for 2-4 minutes until the batter is light-colored, tripled in volume, and when the whisk is lifted the mixture falls in a thick fluffy rope that dissolves slowly on the surface of the remaining batter foam.", "While the eggs are beating, heat the milk and butter in a small saucepan until it the butter is melted and the mixture is extremely hot to the touch. (It must be very hot when you add it to the batter.)", "Remove the bowl from the mixer. With the strainer or sifter, sift one-third of the flour over the eggs. Fold with a large rubber spatula until the flour is almost blended into the batter. Repeat with half of the remaining flour. Repeat with the rest of the flour. Pour all of the hot milk mixture over the batter and fold gently but authoritatively, scraping batter up from the bottom of the bowl and rotating the bowl until the milk and butter are incorporated. Scrape the batter into the pan.", "Bake 20 to 25 minutes until the cake is a deep golden brown on top and springs back when gently pressed with fingers, or tooth pick comes out clean. Set the pan on a rack to cool.", "At your convenience, when the cake is warm or completely cool, run a small spatula (I use a small plastic spreader with very thin flexible \"blade\"") around the inside of the pan