Chocolate Éclair Cake Recipe Source: American Test Kitchen
Ingredients: Serve 15
1 ¼ cups ( 8 ¾ ounces ) sugar
6 tablespoons cornstarch
1 teaspoon salt
5 cups whole milk
4 tablespoon unsalted butter, cut into 4 pieces
5 teaspoon vanilla extract
1 ¼ teaspoons unflavored gelatin
2 ¾ cups heavy cream, chilled
14 ounces graham crackers
1 cup semisweet chocolate chips
5 tablespoons light corn syrup
Procedures:
Combine sugar, cornstarch, and salt in large saucepan. Whisk milk into sugar mixture until smooth and bring to boil, scraping bottom of pan, over medium high heat. Immediately reduce heat to medium low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until cool, about 2 hours.
Sprinkle gelatin over water and let stand until gelatin is softened, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Using stand mixer fitted with whisk, whip 2 cups cream on medium low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minutes.
Whisk one third of whipped cream into chilled pudding, and then gently fold in remaining whipped cream, 1 scoop at a time, until combined. Cover bottom of 13 by 9 inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of dish. Top with half of pudding whipped cream mixture ( about 5 ½ cups ) and another layer of graham crackers. Repeat with remaining pudding whipped cream mixture and remaining graham crackers.
Microwave chocolate chips, remaining ¾ cup cream, and corn syrup in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Cool glaze to room temperature, about 10 minutes. Cover graham crackers with glaze and refrigerate cake for at least 6 hours or up to 24 hours. Serve ( Eclair cake can be refrigerated for up to 2 days)end.
Ingredients: Serve 15
1 ¼ cups ( 8 ¾ ounces ) sugar
6 tablespoons cornstarch
1 teaspoon salt
5 cups whole milk
4 tablespoon unsalted butter, cut into 4 pieces
5 teaspoon vanilla extract
1 ¼ teaspoons unflavored gelatin
2 ¾ cups heavy cream, chilled
14 ounces graham crackers
1 cup semisweet chocolate chips
5 tablespoons light corn syrup
Procedures:
Combine sugar, cornstarch, and salt in large saucepan. Whisk milk into sugar mixture until smooth and bring to boil, scraping bottom of pan, over medium high heat. Immediately reduce heat to medium low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until cool, about 2 hours.
Sprinkle gelatin over water and let stand until gelatin is softened, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Using stand mixer fitted with whisk, whip 2 cups cream on medium low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minutes.
Whisk one third of whipped cream into chilled pudding, and then gently fold in remaining whipped cream, 1 scoop at a time, until combined. Cover bottom of 13 by 9 inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of dish. Top with half of pudding whipped cream mixture ( about 5 ½ cups ) and another layer of graham crackers. Repeat with remaining pudding whipped cream mixture and remaining graham crackers.
Microwave chocolate chips, remaining ¾ cup cream, and corn syrup in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Cool glaze to room temperature, about 10 minutes. Cover graham crackers with glaze and refrigerate cake for at least 6 hours or up to 24 hours. Serve ( Eclair cake can be refrigerated for up to 2 days)end.
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