Boston Cream Eclair Cake
|Ground cinnamon||1 Teaspoon|
|Coconut cream frosting||1⁄2 Cup (8 tbs)|
|Carob fudge glaze||1 Cup (16 tbs)|
|Unsweetened flaked coconut||1 Tablespoon|
Preheat oven to 400 °F.
Butter 2 9- or 10-inch layer cake pans.
Divide Basic Cream Puff Pastry between pans, and spread with spatula, making sure to touch all edges.
Sprinkle with cinnamon.
Bake on middle shelf of oven for 20 minutes.
With a spatula, press down any places on the surface of the layers that are higher than the rest.
Reduce heat to 375 °F, and continue baking for an additional 20 minutes, or until layers are evenly golden and crisp.
Pierce layers with the point of a paring knife all around the edges and about 5 times near the center.
Turn off heat, and leave layers in oven, with door ajar, to dry out for about 20 minutes longer.
Remove from pans, and cool completely on wire racks.
About 30 minutes to 1 hour before serving, spread Coconut Cream Frosting on 1 layer, top with second layer and spread Carob Fudge Glaze on top.
If glaze becomes too stiff to spread, add a tablespoon or more of very hot water, and stir to blend.
Sprinkle glaze with coconut, and decorate with carob curls, if desired.