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Chocolate Eclair Cake
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
10Chocolate Eclair Cake
Ingredients
- 1¼ C sugar
- 6 T cornstarch
- 1 t salt
- 4 t unsalted butter, cut into 4 pieces
- 5 t vanilla extract
- 2 T water
- 1¼ t unflavored gelatin
- 7¾ C heavy cream, chilled
- 14oz graham crackers
- 1 C semisweet chocolate chips
- 5 T light corn syrup
Instructions
- Combine sugar, cornstarch, and salt in large saucepan.
- Whisk cream into sugar mixture until smooth and bring to boil
- Immediately reduce heat to medium-low and cook until thick stirring constantly
- Remove from heat, whisk in butter and vanilla.
- Transfer bowl and place plastic wrap directly on surface
- Refrigerate 2 hours.
- Mix water and gelatin and let sit 5 minutes.
- Microwave until mixture is bubbling 15 to 30 seconds.
- Using stand mixer whisk 2 cups cream to soft peaks add gelatin to stiff peaks
- Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream,
- Cover bottom of 13 by 9-inch baking dish with layer of graham crackers,
- Top with half of pudding-whipped cream
- Repeat with remaining pudding and graham crackers.
- Microwave chocolate chips, remaining ¾ cup cream, and corn syrup in a glass measuring cup until smooth
- Cool glaze to room temperature
- Glaze and refrigerate 6 to 24 hours.
What I’ve been cooking…
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
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